SPICY MOOSE STEW
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Source:
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Wayne T. Davis
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Prep Time:
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Varies
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Ingredients |
Utensils |
| 1 pound moose meat cubed |
Large Frying Pan |
| 6 strips lean bacon, diced |
Baking Dish with tight fitting
lid |
| 3 carrots cut into wheels |
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| ½ medium turnip diced |
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| 2 large onions, diced |
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| 2 cups fresh mushrooms, quartered |
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| 3 cloves garlic, diced |
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| 1 cup red wine (or beef broth) |
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| 1 tablespoon corn starch |
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| 1 cup water |
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| 1 tablespoon tomato paste |
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| 1 teaspoon salt |
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| 1 teaspoon. black pepper |
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| 1 fresh jalapeno pepper, seeded and diced |
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| ½ teaspoon dried marjoram (optional) |
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| ½
teaspoon red-hot sauce (the kind with garlic) or regular hot sauce |
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Directions
Fry bacon until crisp
Remove from pan, reserving fat
Brown moose in a little of the bacon fat; reduce heat, cover and cook
through
Remove from pan
Fry carrots, turnip and onion until lightly browned, adding a little more fat if you need
to
Stir in mushrooms and garlic and cook another minute
Combine wine and cornstarch, then add, with remaining ingredients to the frying
pan
Add moose and bacon and spoon into baking dish with a tight fitting lid
Bake at 350°F for 30 minutes or until moose is tender. |
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