Moose Stew

Here's a simple and hearty moose meat stew recipe for you to try:

• 2 lbs moose stew meat, cubed
• 2 tablespoons all-purpose flour
• Salt and black pepper to taste
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 carrots, peeled and sliced
• 3 potatoes, peeled and diced
• 2 parsnips, peeled and sliced (optional)
• 4 cups beef broth
• 1 cup red wine (optional)
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 cup frozen peas (optional)
• Chopped fresh parsley for garnish

1. Prepare the Moose Meat:
   • In a bowl, toss moose stew meat with flour, salt, and black pepper until well coated.
2. Brown the Meat:
   • In a large pot or Dutch oven, heat vegetable oil over medium-high heat.
   • Add the moose meat to the pot and brown on all sides. Work in batches to avoid overcrowding the pot. Remove the browned meat and set it aside.
3. Sauté Aromatics:
   • In the same pot, add chopped onions and minced garlic. Sauté until the onions are translucent.
4. Add Vegetables:
   • Return the browned moose meat to the pot. Add sliced carrots, diced potatoes, and sliced parsnips (if using). Stir to combine.
5. Pour in Liquid:
   • Pour in the beef broth and red wine (if using). Add bay leaves, dried thyme, and dried rosemary.
6. Simmer:
   • Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours or until the moose meat is tender. Stir occasionally.
7. Check Seasoning and Add Peas:
   • Taste the stew and adjust the seasoning if needed. Add frozen peas if desired and cook for an additional 10-15 minutes.
8. Serve:
   • Discard the bay leaves before serving. Ladle the moose meat stew into bowls, garnish with chopped fresh parsley, and enjoy!

This moose meat stew is rich, flavorful, and perfect for warming up on a chilly day. Feel free to customize it by adding your favorite vegetables or herbs.