I sautéed some sun dried tomatoes in a cast iron skillet just enough to to heat and melt the oil (I keep them in the fridge) then added 2 T of WW flour, a dash of salt and sautéed until the flour cooked (3 or 4 minutes medium heat). Then I add the mixture at the end to flavor and thicken the stew. I skip the cornstarch.
We were gifted moose meat when we visited Alaska last year. I plan to try this for Super Bowl Sunday! Thank you.
Made this tonight. Followed the recipe exactly. It was great. Going to add green beans and corn neXt time.. thank you
Unfortunately I’m not aware of moose being sold anywhere commercially as wild Alaska moose is not legal to be sold this way. Sorry Judith!
Very nice, thanks! Here, we cook elk. I usually replace rosemary with dried junipers and lemon juice with red wine. Parsnips and garlic are used fresh and beef broth is substituted by game broth. Greetings from Sweden.
How can you get moose meat in Texas, I have been wanting some for such along time
My wife and I tried to go a little home-novice-gourmet-style with your tasty recipe for our family of four. We used 2lbs of moose stew meat and attempted a crock pot slow cooker version. Splurged a few extra $$ to add some shiitake mushrooms, petite heirloom mixed potatoes (reds, golds, & blues = 2lb small bag of Inspiration brand “Celebration Blend“ small potatoes from Publix grocer), 4 cups of beef bone broth, and subbed fresh herbs instead of dried, fresh garlic (6-7 large cloves minced), fresh curly parsley (about 3 spoonfuls worth), fresh rosemary, and salt and pepper to taste. 8 hours on low overnight and had to let it sit on warm for about 4 more hours the next day at work. Came out delightful! Thank you for the inspiration because I had no idea where to start. 1 lbs would’ve been plenty in hindsight but the leftovers will not go to waste in our house.
I used all your ingredients except I substituted 3 tablespoons of floor for the cornstarch. I put the meat, dry spices and floor in a baggie, bowl would work, and let it sit for 20-30 minutes. After browning the meat, I added the broth and 1 cup of dry red wine, but additional broth or water would work. I followed the rest of your directions, leaving the cover off the last 15 minutes to thicken the gravy and make our kitchen smell incredible. It was delicious…I had to stop my husband from eating it all! Now I just have to find more moose meat in central New York State! Thanks for this keeper.
I did this too and it was so good! I also cooked my onions and celery after I browned the moose.
Send me some Moose Meat!
I didn’t have celery or carrots on hand so just used potatoes, corn and onion. Turned out great. This recipe was definitely added to my recipe box.
Had to sub elk for moose but still delicious.
I made this tonight it was great!
I did add a few things.
Instead of 2 cups broth I did 3 cups
I added 2 14oz cans of stewed tomatoes
A hand full of cubed cremini mushrooms (3 large)
And added some pasta (boiled separate) at the end
It all worked out fantastic
I followed the recipe almost to a T. Only added 2 minced cayenne/chilli peppers and 4 cups of (pre fried) chanterelle mushrooms I picked recently. Turned out top notch!
Made this in my cafe and my customers loved it, it is so delicious, thank you for sharing your recipe
Way cool! Thanks for sharing your results!