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KEN’S MOOSE STEW




Source of Recipe


Alaskan Brewing Co


List of Ingredients




1 1/2 pound moose stew meat (beef or lamb or other game meat may be substituted)
1 large onion chopped
4 oz. bacon, chopped into small pieces
1 1/2 lbs. Yukon gold potatoes scrubbed and cut into chunks
1 pound carrots, peeled and cut into 1 inch chunks
1 lg. rutabaga, peeled and diced into 1 inch cubes
1/2 sm. head of cabbage, finely chopped
4 Tbs. barley flour
1 bunch of parsley chopped
2 bottles Alaskan Amber Beer
1/4 tsp. ground pepper
Salt to taste


Recipe



In a large Dutch oven or similar pan with a tight fitting lid, cook the bacon until it is just starting to crisp. Shake the moose stew meat with 2 Tbs. of the four, and add to the bacon and drippings. Brown the meat on all sides. Add the copped onions and cabbage. Cook until the onions are limp. Add the beer and 2 cups water. Bring to a boil and simmer for 1 1/2 hours. The stew meat should be tender but not fall apart.
Add the remaining vegetables and parsley. Cook until the carrots are just barely soft. Add the remaining barley flour ( mixed with a few tablespoons of water). Stir gently and adjust the seasonings to taste. The barley flour takes a little longer to thicken than wheat flour.

Notes: A more brown color can be achieved with the addition of a little “Kitchen Bouquet” Topping with Ken’s Beer Biscuits and baking in the oven until the biscuits are browned is also good.
The bacon is added because Moose is extremely lean meat. If using beef with fat marbled in, the bacon may be omitted.
Salt Pork may be used instead of bacon. The flavor is a little different but also good.

By Ken Vaughn, Alaskan Fan