Moose Stew Chop House

  • 2 1/2 lbs. moose meat; cut into 1 inch cubes
  • 2 tbsp. Shortening
  • 1/4 tsp. cracked black pepper
  • 1/2 tsp. paprika
  • 1 bay leaf
  • 1 tsp. salt
  • 21 oz. condensed beef broth
  • 1 cup dry red wine
  • 1 large onion; diced
  • 3 carrots; sliced
  • 18 small whole white onions
  • 12 small new potatoes; peeled
  • 2 tbsp. Butter
  • 2 tbsp. flour

Sauté meat cubes in shortening until brown on all sides. Add pepper, paprika, bay leaf, salt, beef broth, red wine, onion, and carrots.

Cover and simmer until meat is tender, about 2 hours. Add whole onions and potatoes; cover and simmer for an additional 15 minutes, or until the vegetables are barely tender.

Mix butter and flour into a paste. Drop into simmering stew. Cook, stirring, until stew bubbles and thickens.

Serve with rice or polenta.

Yield: 6 Servings

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