Moose stew chop house
6 servings
Ingredients
| Quantity | 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 |
Directions
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