Mooseelk Stew Food

MOOSE STEW

Steps:

• 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.

MOOSE/ELK STEW

Steps:

• Preheat the oven to 350 degrees. In an oven-proof 3-quart casserole, cook the baon over medium heat until brown. Remove the bacon with a slotted spoon, drain, and set aside. Sprinkle the moose meat with salt and pepper. Dredge it in the flour. Add the meat to the pan drippings. Brown on all sides over medium heat. Add the reserved bacon, onion, wine, stock, brandy, garlic, marjoram, and thyme. Stir until the sauce thickens and is bubbly. Stud the orange with the cloves and tuck it into the liquid. Cover the casserole and place it in the center rack of the oven. Bake for 2 to 2-1/2 hours. In a large skillet, melt the butter over medium heat. Add the carrots and mushrooms and cook until tender. Set aside. When the stew is done, add the carrots and mushrooms, cover, and return to the oven for 5 minutes. Remove the orange and discard. Serve immediately.