Moose stew chop house
- Main Ingredient: Game Moose
- Course: Various soups and stews Various Main Dishes
- Yield:
Moose stew chop house ingredients
- 2 1⁄2 lb Moose meat
- 2 T -Shortening
- 1⁄2 t Paprika
- 1 t Salt
- (10-½ ounces each)
- 1 large onions, diced
- 18 small Whole white onions
- 2 T butter
- Cut into 1-inch cubes
- 1⁄4 t Cracked black pepper
- 1 Bay leaf
- 2 cn Condensed Beef Broth
- 1 c Dry red wine
- 3 Carrots, sliced
- 12 small new potatoes, peeled
- 2 T flour
Cooking Moose stew chop house
1. Sautei meat cubes in shortening until brown on all sides.
2. Add pepper, paprika, bay leaf, salt, beef broth, red wine, onion, and carrots.
3. Cover and simmer until meat is tender, about 2 hours.
4. Add whole onions and potatoes; cover and simmer for an additional 15 minutes, or until the vegetables are barely tender.
5. Mixi butter and flour into a paste.
6. Drop into simmering stew.
7. Cook, stirring, until stew bubbles and thickens.
8. Serve with rice or polenta.
9. Adaption from recipe by phillip velez, london chop house (detroit) campbell"s great restaurants cookbook, u. s. a.
Post new comment