Moose Stew Chop House Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 1/2 lbs: Moose meat,
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,
, 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,
Directions:
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)
Campbells 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
Source from luhu.jp
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)
Campbells 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
Source from luhu.jp