Moose Stew
03-27-2008, 05:25 AM
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Moose Stew
1 lb. moose, venison, or beef stew meat cut into 1-1/2 inch cubes
2 Tbsp. wine vinegar
1/2 c. butter
1 Tbsp. brown sugar
1 lb. small onions, peeled
1 clove garlic, minced
1 can (6 oz.) tomato paste
3 whole cloves
1/3 cup red table wine
2 c. water
Season meat with salt and pepper. Melt butter in heavy kettle with cover. Add meat and coat with butter, but do not brown. Arrange onions over meat.
Mix tomato paste, wine, vinegar, sugar, garlic and spices with water. Pour slowly over meat and onions. Cover kettle and simmer three hours.
Serve with crusty bread and a good salad.
1 lb. moose, venison, or beef stew meat cut into 1-1/2 inch cubes
2 Tbsp. wine vinegar
1/2 c. butter
1 Tbsp. brown sugar
1 lb. small onions, peeled
1 clove garlic, minced
1 can (6 oz.) tomato paste
3 whole cloves
1/3 cup red table wine
2 c. water
Season meat with salt and pepper. Melt butter in heavy kettle with cover. Add meat and coat with butter, but do not brown. Arrange onions over meat.
Mix tomato paste, wine, vinegar, sugar, garlic and spices with water. Pour slowly over meat and onions. Cover kettle and simmer three hours.
Serve with crusty bread and a good salad.
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