There really is nothing more delicious on a chilly winter’s night than a heaping bowl of moose stew! Whenever we drop off a moose for processing after a successful time in the field, I always request as much stew meat as possible, as it’s one of my favorite meals to cook and eat!
This recipe can be followed as detailed below but also can be thrown in a slow cooker in the morning, set on low for 8 hours, and enjoyed that evening.
1 lb moose stew meat, cubed
1 Tablespoon olive oil
2 cups beef broth
1/2 Tablespoon lemon juice
1 bay leaf
1 teaspoon Worcestershire sauce
1 teaspoon dried rosemary
1 teaspoon dried parsley
1 teaspoon garlic powder
1/2 ground black pepper
4 red potatoes, quartered
3 carrots, sliced
3 celery stalks, sliced
1 medium onion, chopped
1 teaspoon cornstarch
2 teaspoons cold water
1. In a large pot, cook moose stew meat in olive oil until browned.
2. Add beef broth and stir in lemon juice, bay leaf, Worcestershire sauce, rosemary, parsley, garlic powder, and pepper.
3. Bring to a boil, reduce heat, then cover and simmer for 1 hour.
4. Stir potatoes, carrots, celery, and onions in the pot.
5. Dissolve cornstarch in 2 teaspoons cold water and stir into moose stew. Cover and simmer 1 hour or more.
If you end up making this Alaskan moose stew for yourself, let us know how it turns out! If you make this but add your own twist to it, adding other ingredients or coming up with a new addition to the steps, please let us know, we’d love to hear how others are utilizing their moose.
Along with this Alaskan moose stew recipe, another easy recipe that takes advantage of the precious moose meat that is in your freezer and can feed the family is our Alaska moose steak marinade recipe found here!