Entree: Canada – Canadian Prairies (Saskatchewan) – Saskatchewan Moose Stew

Serving Size: 6

Approximate Time

Prep 35 min

Cook 2 hrs

Total 2 hrs 35 min

Ingredients

- 2 lb (900 g) moose stew meat, trimmed and cut into 1-inch (2.5 cm) cubes
- 1/3 cup (45 g) all-purpose flour, for dredging
- 2 tbsp (30 ml) canola oil
- 2 tbsp (30 g) unsalted butter
- 2 medium onions, roughly chopped, about 10 oz (280 g)
- 3 medium carrots, sliced into 1/2-inch (1.2 cm) rounds, about 8 oz (225 g)
- 2 medium parsnips, sliced, about 8 oz (225 g)
- 1 medium rutabaga (or turnip), peeled and cut into 1-inch (2.5 cm) cubes, about 8 oz (225 g)
- 1 1/2 lb (680 g) Yukon Gold or other waxy potatoes, cut into 1-inch (2.5 cm) pieces
- 3 stalks celery, sliced, about 5 oz (140 g)
- 4 cloves garlic, minced
- 1/2 cup (100 g) pearl barley, rinsed
- 1 cup (240 ml) dry red wine (optional; can use extra stock)
- 4 cups (960 ml) beef or game stock (low-sodium preferred)
- 1 tbsp (15 ml) tomato paste
- 1 tbsp (15 ml) Worcestershire sauce
- 3 sprigs fresh thyme
- 1 small sprig fresh rosemary
- 2 bay leaves
- 5 juniper berries, lightly crushed
- 1 1/2 tsp (8 g) coarse salt, plus more to taste
- 1 tsp (5 g) freshly ground black pepper, plus more to taste
- 2 tbsp (30 ml) chopped fresh parsley for garnish (optional)

Instructions

Short Description:
A hearty braised moose stew of browned moose cubes, prairie root vegetables and barley, cooked slowly in red wine and game stock until rich and tender. It’s a complete one-pot main course built for cold Saskatchewan nights.

Regional Notes:
This Prairie version uses moose, a locally abundant lean game meat, combined with rutabaga and other root vegetables typical of Saskatchewan harvests; pearl barley and crushed juniper berries reflect regional techniques for stretching and flavoring game compared with a standard beef stew.

1. Preheat the oven to 325°F (160°C).
2. Pat the moose cubes dry with paper towels. Toss the meat with the flour in a bowl or zip-top bag until evenly coated; shake off excess.
3. Heat the canola oil and 1 tbsp (15 g) butter in a large heavy ovenproof Dutch oven over medium-high heat. Working in batches so as not to crowd the pan, brown the moose cubes on all sides until deeply browned (2–3 minutes per side). Transfer browned meat to a plate and set aside.
4. Reduce heat to medium. Add the remaining 1 tbsp (15 g) butter to the pot. Add the onions and celery and cook until softened and beginning to color, about 6–8 minutes. Add the carrots, parsnips and rutabaga and cook 4 minutes more, stirring.
5. Stir in the garlic and tomato paste and cook 1 minute. Sprinkle in the crushed juniper berries.
6. Pour in the red wine to deglaze, scraping up browned bits from the bottom; simmer until the wine is reduced by about half, 3–4 minutes. If not using wine, add 1/2 cup (120 ml) stock and scrape.
7. Return the browned moose to the pot. Add the beef/game stock, Worcestershire sauce, thyme sprigs, rosemary sprig and bay leaves. Bring to a gentle simmer on the stovetop.
8. Cover the pot and transfer to the preheated oven. Braise for 1 hour.
9. After 1 hour, remove the pot from the oven. Stir in the rinsed pearl barley and the potatoes. Season with the 1 1/2 tsp (8 g) salt and 1 tsp (5 g) pepper. Return the covered pot to the oven and continue braising until the meat and barley are tender and the vegetables are cooked through, about 45–60 minutes more.
10. Remove the pot from the oven. Discard thyme stems, rosemary sprig and bay leaves. Taste and adjust seasoning with salt and pepper. If the stew is thinner than you prefer, simmer uncovered on the stovetop over medium heat for 5–10 minutes to reduce and thicken; alternatively stir a beurre manié of 1 tbsp (15 g) butter and 1 tbsp (8 g) flour kneaded together and whisk into the stew, simmering until thickened.
11. Spoon into deep bowls, sprinkle with chopped fresh parsley if using, and serve hot with crusty bread or flatbread for sopping up the sauce.