{Moose meat challenge } Red Wine & Moose Meat Stew

March 29, 2014




A friend gave me 3 packs of moose meat recently, a pack of roast meat, steak and sausage. He goes hunting every season and I usually benefit from his conquest. That leaves me to a challenge, however, because I will need to find a recipe that cook these meat well. Last time, I made them into moose meat balls and served with pastas. I find that the sauce helped dilute the gamey taste of the moose. So, this time I decided to cook them in a stew.



{Red Wine & Moose Meat Stew}

{Ingredient}

Moose meat (cut into small pieces) - 1.5 pounds
2 diced onions
2 cloves of garlic
2 tablespoons of ketchup or Tomato paste
1/2 cup of red wine (not sure if the wine makes a big difference, but I used Red Knot, good wine!)
1 can of diced tomatoes
2 tablespoons of vegetable oil
Butter
1 cup of water
1 tablespoon of Worcestershire sauce
Chopped parsley to garnish

{Instructions:}

  1. Preheat oven to 180C (356F)
  2. Heat frying pan with butter and add half the portion of the vegetable oil, fry meat slices in batches for 2 minutes or until browned evenly. Set aside.
  3. Add the remaining portion of vegetable oil to pan and saute onions and garlic in medium heat
  4. Turn on high heat and pour in red wine. Cook until wine dries in half, about 1-2 minutes.
  5. Put meat slices back to frying pan, add tomato sauce and stir well. Pour in diced tomatoes and water. Bring to boil.
  6. Pour in an oven safe casserole dish and cover. Bake for an hour (stir well after 30 minutes of baking time, and remove the cover upon returning to the oven for the remaining time)
  7. Season with salt, sugar and Worcestershire sauce
Moose meat is very lean so the texture is tough and chewy compared to beef. So, I was hoping that by baking them in the oven, it will soften the texture. I think what I like to do for the next time is to bake it for a bit longer so the meat can be more tender. Of course, this recipe will work with beef as well.

Pour them over garlic mashed potatoes - so good!


The bf also decided to take on the challenge and cook the moose steak that night by grilling them in the backyard (yes, it is still winter - he is just that hardcore). But as predicted, they are a bit chewy even though they are already grilled to perfection. And by the end of the night, only the sauce was left from my dish because my mom wanted to save it for another meal. You can tell what a success this stew was.

Happy cooking!


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About [span]me[/span]
Hello, my name is Lorita. This is a journal of my personal style, travel adventures, food excursions, recipe experiments, DIY tutorials and every little thing in life.


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