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-> [Entrees, Game, Meats, Moose, Soups & Stews] -> [Moose stew chop house Recipe] |
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Moose stew chop house
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| Artist: |
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| Categories: |
Entrees, Game, Meats, Moose, Soups & Stews |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 2 1/2
| lbs | Moose meat | | 2
| tbsp | Shortening | | 1/2
| tsp | Paprika | | 1
| tsp | Salt | | | (10-?ounces each) | | 1
| large | Onion, diced | | 18
| small | Whole white onions | | 2
| tbsp | Butter | | | Cut into 1-inch cubes | | 1/4
| tsp | Cracked black pepper | | 1
| | Bay leaf | | 2
| can | Condensed beef broth | | 1
| cup | Dry red wine | | 3
| | Carrots, sliced | | 12
| small | New potatoes, peeled | | 2
| tbsp | Flour |
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Procedures:
| 1 | Saute meat cubes in shortening until brown on all sides. | | 2 | Add pepper, paprika, bay leaf, salt, beef broth, red wine, onion, and carrots. | | 3 | Cover and simmer until meat is tender, about 2 hours. | | 4 | Add whole onions and potatoes; cover and simmer for an additional 15 minutes, or until the vegetables are barely tender. | | 5 | Mix butter and flour into a paste. | | 6 | Drop into simmering stew. | | 7 | Cook, stirring, until stew bubbles and thickens. | | 8 | Serve with rice or polenta. | | 9 | Adaption from recipe by phillip velez, london chop house (detroit) campbell"s great restaurants cookbook, u.s.a. | | 10 | Electronic format courtesy of karen mintzias submitted by km@salata.com |
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