Moose: Moose Stew Chop House
Source of Recipe
Phillip Velez, London Chop House
List of Ingredients
2 1/2 lb Moose meat, Cut into 1-inch cubes
2 tb Shortening
1/4 ts Cracked black pepper
1/2 ts Paprika
1 Bay leaf
1 t Salt
2 cn Condensed beef broth (10-1/2 ounces each)
1 c Dry red wine
1 lg Onion diced
3 Carrots sliced
18 sm Whole white onions
12 sm New potatoes peeled
2 tb Butter
2 tb Flour Recipe
Saute 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.
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