- 2-4 lbs. Moose Meat shoulder or rump
- 1 cup plus 2-3 tbsp. Flour
- Salt and pepper to taste
- 6 Tablespoons Cooking Oil
- 1 Large Onion coarsely chopped
- 2 Garlic Cloves finely chopped, optional
- Soup Broth moose, chicken or beef
- 1/2 cup Whole Tomatoes canned or frozen, optional
- Your favourite vegetables 2-3 lg carrots, 2-3 celery stalks, 3-4 med potatoes, 1-2 red or green peppers, 2 c sliced or whole mushrooms
Every fall my brother goes moose hunting with his friends. When they bring back a moose, my family looks forward to a delicious bowl of his moose stew. Here is his recipe.
Cut moose meat into cubes (about 1 inch square). Add a teaspoon of salt and ½ teaspoon of pepper to the cup of flour. Then coat the meat cubes with the flour and shake off any excess. Heat 3 tablespoons of cooking oil in a large frying pan and add the meat cubes (the meat should sizzle when it touches the pan). Fry the meat just until is brown on all sides and remove to a large pot with a lid. Brown the meat in batches of about 8-10 cubes at a time (if there is too much meat in the pan the meat will just steam instead of brown). Afterwards, use the same frying pan with residue from browning left on the bottom, to fry the chopped onion and garlic. Fry at low heat so the onion and garlic don’t burn. Add the onion and garlic to the pot with the meat.
Add enough liquid to the pot to just cover the meat. For the liquid, homemade moose broth or chicken broth adds good flavour. If you don’t have this, bought beef or chicken broth works well. Add a ½ cup of whole tomatoes for a bit of tangy taste if you like. Simmer at low-medium heat, with the lid on, on the stovetop (or in a 325 degree oven if you have an oven-proof pot). Cook for at least 1 hour or until the meat is tender enough that a fork goes into it easily. Add the chopped vegetables and cook for another 30 minutes or longer, until the vegetables are tender.
Near the end of cooking, mix about 3 of tablespoons of flour or gravy browning into a cup of cold water and mix until it is like a thin paste. Add this mixture to the stew pot and cook for another 10 minutes or so, until the stew has thick gravy. Another way to thicken the stew is to fry 3 tablespoons of flour in 3 tablespoons of oil until golden-brown. Whisk in some soup stock, a little at a time until you have a smooth paste and add this to the pot, cooking until the stew is thick.
Season with salt and pepper to taste. Enjoy!
– Photo by Tracy Ruta FuchsMoose Stew,