Moose Stew Chop Housegame, meats 2 1/2 lb moose meat, 1 cut into 1-inch cubes 2 tablespoon shortening 1/4 teaspoon cracked black pepper 1/2 teaspoon paprika 1 bay leaf 1 teaspoon salt 2 can condensed beef broth 1 (10-1/2 ounces each) 1 cup dry red wine 1 large onion; diced 3 carrots; sliced 18 small whole white onions 12 small new potatoes; peeled 2 tablespoon butter 2 tablespoon 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 Submitted By KM@SALATA.COM (KAREN MINTZIAS) On 23 NOV 95 232235 -0800 |
