I have been blessed with the gift of some moose meat.
So here is a lovely Moose Meat Stew Recipe (the flavors where picked to work well with the lovely wild game flavours)
- Take 1 to 1 and half pds of stew moose meat, trim any silver skin or tenders out of the cubes, allow to thaw in the fridge if frozen.
- Make Two cups of very strong coffee, ideally add in 1 cup of spruce syrup or half a cup of raw local honey or 1/4 to half a cup of brown sugar
- 1/ 4 cup of good quality olive oil. Mix the coffee, sugar or spruce syrup and oil together and allow to cool, pour it over the moose meat and allow to sit in the fridge covered for at least four to six hours.
- In a different pot cook up at least half a large rhutabag (the yellow turnip), peeled, cut into cubes and cooked in water till done, then mash
- In your cast iron pan heated to med, add in a tiny bit of olive oil, one extra large or two small peeled and diced onions, 2 ribs of diced celery and simmer till the onion starts to go clear, then add the meat cubes taken out of the dunk (but keep it in the bowl, we are going to use it) and simmer them with the onion, celery till brown up a bit.
- then pour the coffee, sugar mix into the pan and allow to come back to a simmer, allow the flavours to meld with the meat and veggies mix..
- Ideally at this time, your turnip is done, mash it and add it to the pan and stir it in..
- A little salt and black pepper is all that is needed.. this is a very wonderful combo of moose flavour, sweetness from the sugars and the turnip combined with the depth of flavour that the coffee (red eye gravy) brings.
This is a delightful way to serve up a very yummy bowl of Moose Stew, my hubby for what its worth, said he would like it put over a bit of hot mashed potato’s, and of course that would work as well, as its a built in gravy.