Moose Stew
A slow-simmered stew of moose meat with root vegetables in a rich gravy, made by households with a licensed hunter in the family.
- Prep
- 25 min
- Cook
- 150 min
- Total
- 175 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 430 kcal
Equipment
- •Heavy pot or Dutch oven
Nutrition
Per serving, approximate
- Calories
- 430 kcal
- fat
- 14 g
- carbs
- 30 g
- protein
- 38 g
- calories
- 430
Instructions
- 1
Toss the moose meat in flour, shaking off the excess.
- 2
Brown the meat in batches in hot oil in a heavy pot, then set aside.
- 3
Add the onion to the pot and cook until softened, scraping up any browned bits.
- 4
Return the meat to the pot, add the broth and bay leaf, and bring to a simmer.
- 5
Cover and simmer gently for about 1.5 hours until the meat is beginning to soften.
- 6
Add the carrots, turnip and potatoes and simmer a further 40-45 minutes until the meat is tender and vegetables cooked.
- 7
Season with salt and pepper and remove the bay leaf before serving.
Chef's tips
Moose meat is very lean, so cook it low and slow and avoid boiling hard, which can toughen it.
Ingredient substitutions
- moose stewing meat → beef chuck or stewing beef, using the same method
- game broth → beef broth
Storage
Keeps 3-4 days covered in the fridge; freezes well for up to 3 months.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally.
Common mistakes to avoid
- •Skipping the browning step, which loses flavour
- •Cooking at too high a heat and toughening the lean meat
Serving suggestions
Cooked Moose Stew?
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