That nip in the air is a downer to some, but an invitation to the outdoorsman. Moose isn’t typically on the post-hunt menu locally, but for those who cast their nets farther afield, or know someone who does, acquiring a couple of pounds of meat could provide the basis of a hearty staple often associated with Newfoundland.
This simple stew is an easy way to enjoy a field-to-table experience, not to mention a great way to warm up as the weather gets colder. It’s a rustic dish that can serve as a simple dinner, but one that’s different enough for entertaining family or friends.
If moose meat isn’t readily available, you can always replace it with a lean cut of beef such as round or loin. And, keeping with the substitution front, you can try some sweet potatoes or squash instead of potatoes.
Since prep time is fairly short and the pot or slow cooker does all the work, you can double up the recipe and freeze the leftovers for up to four months.
When it comes time to serve, some thick chunks of bread are just the thing, or opt for whole-grain tortilla, bannock or flatbread for a little crunch.
Moose Stew
- 2 tsp. canola oil
- 575 g (1 lb 4 oz) moose, cubed
- 2 small onions, cut into large chunks
- 3 celery stalks, chopped
- 5 carrots, peeled and chopped
- 4 cups no-salt-added beef broth
- 5 medium yellow fleshed potatoes, peeled and diced
- 3 cups mixed vegetables, frozen
- 1/2 tsp. parsley, dried
- 1/2 tsp. thyme, dried
- 4 bay leaves, dried
- 1 tsp. pepper
In a large shallow saucepan or Dutch oven, heat oil over medium heat. Brown the moose meat and put aside.
Add the onions to the saucepan and cook for 2 to 3 minutes. Add the celery and carrots. Cook about 7-8 minutes, stirring frequently.
Add the moose meat and stir. Add in broth, potatoes, frozen vegetables, parsley, thyme, bay leaves and pepper and stir. Cover, lower heat and simmer for 2 hours. Remove whole bay leaves before serving.
Serves 6.
