2 1/2 lb moose meat,
1 cut into 1-inch cubes
2 tbsp shortening
1/4 tsp cracked black pepper
1/2 tsp paprika
1 bay leaf
1 tsp 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 tbsp butter
2 tbsp flour
A Recipe for
Moose Stew Chop House
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This Recipe for Moose Stew Chop House is one of thousands in the Recipes-to-go Meat Cookbook.
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This is a recipe for Moose Stew Chop House from the recipe cookbook of Recipes-to-go (Meat)
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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
Serves: 6
Moose Stew Chop House Recipe brought to you by Recipes To-Go