Wednesday, January 30, 2008

Moose stew

This is done somewhat in the method of an ordinary beef stew but I used all sorts of veggies that I had and wanted to use up so it's not quite a traditional stew. I also brined the moose beforehand because game has a tendency to have a fairly strong flavor I like to drown out a bit. That doesn't really speak well for game, does it?


Moose Stew


Brine about 2 lbs of moose in brine made from water, salt, brown sugar, thyme, crushed garlic, bayleaf

Drain and rinse the meat before use


Brined Moose
bacon fat (I had some but any oil will do)
onion diced
Worchestershire sauce
water

In dutch oven, brown the moose in the bacon fat in parts. Add back all the moose and add the onion, cook for a bit. Add a nice slug of worchestershire sauce and some water to cover the meat. Cover and put in the oven at 275 for about 2 hours until the meat is nice and tender.

Add veggies of your choice, diced. I had:

1 beet (just to make it nice and red I guess)
1 large parsnip
5 carrots
2 ribs celery
1 valentine radish
4 potatoes

Toss the veggies in with the meat and cook for another 1 1/2 hour or so until everything is tender. Season as desired.

Rating: Whooops! I made it way too salty. Ben loved it but on the second bowl even he admitted that it was a bit much and I don't think I've ever heard him admit that before. I thought it was so so but I'm not much of a fan of beef stew or pot roast or other things in the mushy root vegetables with meat category.

2 comments:

beth said...

Are there any leftovers? Maybe you could add a can of low sodium beef broth to tone down the saltiness.

Anne V said...

Well, maybe if I put it on and then poured it out to rinse off some of the saltiness. Or added a bunch of potatoes to soak up some of the saltiness.