Newfoundland Moose Stew Recipe

Newfoundland Moose Stew Recipe

By January 30, 2015

Ingredients

Instructions

  1. Cube 2 to 3 lbs. of moose meat and season with salt and pepper. Mix then re-season the meat. Then lightly dist the meat with a tablespoon of flour then mix.
  2. Add a nob of butter to a medium preheated dutch oven or pot.  When melted add moose meat making sure not to crowd the pan. Brown in batches around 2 to 3 minutes until all the moose meat has been browned. Remove meat from pan.
  3. Add a chopped onion to the dutch oven and cook for 1 minute. Then add 2 cloves of minced garlic.
  4. After another minute poor in a good glug of red wine and return the moose meat. Reduce and add more wine, stirring.
  5. Next add 4 cups beef stock and two cups of water. Then add two bay leaves and a bunch of fresh thyme removed from stalks. Stir then why not add some more wine?
  6. Add grated potatoes. This is done to naturally thicken the stew with the starch from the potatoes.
  7. Season with salt and pepper.
  8. Add an enormous glob of tomato paste to the stew. and simmer for a half hour or so.
  9. Add your chopped carrots, celery and potato and simmer for another half hour or until desired thickness.
  10. Add some chopped fresh parsley and you are done. Now go enjoy this Newfoundland tradition -- Moose Stew! This stew goes great with Fresh Coleman's buns! Or any other buns for that matter...

Newfoundland Moose Stew Recipe

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Here is Knockout Kitchen’s take on a Newfoundland traditional recipe, Newfoundland Moose Stew.  A typical moose stew can’t be beat!  It typically doesn’t contain stock or wine but with this recipe I just wanted to try something different with an old staple.  Hope you all enjoy the recipe.

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7 Responses to Newfoundland Moose Stew Recipe

  1. Anna Nismiya

    Oh my this is really a fancy recipe I ever came across. Anyways do keep update more of this type of post in this site.

    Keep sharing!

  2. Frances

    A friend gave me some Newfoundland Moose round steaks so I had to make a Newfoundland Moose stew. I was a little nervous about the amount of liquid in the recipe but the stew turned out really good —- I did simmer the stew about twice as long as the recipe suggested.

  3. Sue

    Made this moose stew last year and it was great, and I didn't know anything about cooking moose meat. I also simmered it longer than called for in the recipe. Making it again today 🙂

  4. Veronika

    I made this last autumn, with a bit of beef mixed in (was about a kilo of moose and half a kilo of beef), and a bit of chopped salted pork belly. We loved it, especially the texture added by grating potatoes. I ended up simmering it closer to 4 hours in a cast iron pot on really low heat, but it was absolutely gorgeous when it was done. Will definitely make it again!

  5. essayshark

    For making the moose meat this is the totally new recipe for me and I really enjoyed the taste. All the ingredients were pretty easy to get from my kitchen and it was really very tasty.

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