Moose Stew

Submitted by: Acadamy Canada Culinary Class - Downhome Magazine
Rate it!
   
[print]   [share recipe]   [share website]
Difficulty: Easy
Prep Time: More than 15 Minutes
Total Time: More than 1 hour

2 lbs moose meat, cubed
1/4 cup oil
1 cup carrot, medium dice
1 cup celery, medium dice
2 cups onion, chopped
1/4 cup fresh garlic, minced
1 cup canned diced tomatoes
2 cups mushrooms, chopped
1 1/2 cups red wine
2 tsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
3/4 cup flour
4 cups beef stock, hot
1 cup green peas
Heat oil over medium heat and sweat the carrot, celery, onion and garlic. Once onion is translucent, add moose and turn heat to high. When meat starts to brown, add tomatoes and mushrooms; cook for about 3 minutes. Add wine to deglaze and stir in the herbs. Add flour and stir to combine. Turn off the burner and slowly add hot stock while stirring/whisking constantly. When all the stock has been added, turn the heat back on and allow it to thicken to its full potential, stirring very often. Add peas. Simmer gently for 30-60 minutes. Season to taste. Yield: 15-20 servings

Comments:
Be the first to comment...