Moose stew chop house

Yield: 6 servings

Measure Ingredient
2½ pounds Moose meat,
Cut into 1-inch cubes
2 tablespoons Shortening
¼ teaspoon Cracked black pepper
½ teaspoon Paprika
1 Bay leaf
1 teaspoon Salt
2 cans Condensed beef broth
(10-1/2 ounces each)
1 cup Dry red wine
1 large Onion; diced
3 Carrots; sliced
18 smalls Whole white onions
12 smalls New potatoes; peeled
2 tablespoons Butter
2 tablespoons Flour

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.

Adaption from recipe by Phillip Velez, London Chop House (Detroit) Campbell's Great Restaurants Cookbook, U.S.A.

Electronic format courtesy of Karen Mintzias

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