Entree: Canada – Atlantic Canada – Moose Stew (Hearty slow-simmered stew of moose meat with root vegetables and savory broth)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 30 min

Total 3 hrs

Ingredients

- 2 lb (908 g) moose shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) vegetable oil
- 4 tbsp (32 g) all-purpose flour
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper, plus more to taste
- 1 large onion, finely chopped — about 1 1/2 cups (240 g)
- 3 cloves garlic, minced — about 1 tbsp (9 g)
- 2 stalks celery, sliced — about 1 cup (100 g)
- 3 medium carrots, peeled and cut into 1-inch pieces — about 12 oz (340 g)
- 2 medium potatoes, peeled and cut into 1-inch cubes — about 1 lb (454 g)
- 1 small turnip or rutabaga, peeled and cubed — about 8 oz (225 g)
- 1 cup (240 ml) beef broth (or game stock)
- 1 cup (240 ml) water
- 1/2 cup (120 ml) dry red wine or additional broth (optional)
- 2 tbsp (30 ml) tomato paste
- 2 bay leaves (about 1 g)
- 1 tsp (1 g) dried thyme
- 1/2 tsp (1 g) dried rosemary, crushed
- 8 whole juniper berries, lightly crushed (optional)
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) maple syrup (optional, for a touch of regional sweetness)
- 2 tbsp (30 g) unsalted butter (optional, for finishing)
- Fresh parsley, chopped, for garnish

Instructions

1. Pat the moose cubes dry and toss with 1 tsp (5 g) kosher salt, 1/2 tsp (1 g) pepper, and the flour until evenly coated.
2. Heat 2 tbsp (30 ml) vegetable oil in a large heavy-bottomed Dutch oven over medium-high heat. In batches, brown the moose on all sides until a deep crust forms, about 3–4 minutes per side; remove browned meat to a plate and set aside.
3. Add the remaining 1 tbsp (15 ml) oil to the pot if needed. Reduce heat to medium and add the chopped onion, stirring until softened and beginning to brown, about 6–8 minutes. Add the garlic and celery and cook 2 more minutes.
4. Stir in the tomato paste and cook 1 minute, then deglaze the pot with the red wine (or 1/2 cup/120 ml broth), scraping up browned bits from the bottom.
5. Return the browned moose to the pot. Add the beef broth, water, bay leaves, thyme, rosemary, juniper berries (if using), Worcestershire sauce, and maple syrup (if using). Bring to a gentle simmer.
6. Cover, reduce heat to low, and simmer gently for 1 1/2 to 2 hours, or until the moose is nearly tender. Check occasionally and add a splash of water or broth if the liquid reduces too much.
7. Add the potatoes, carrots, and turnip/rutabaga to the pot. Continue to simmer, covered, for another 30–40 minutes, until vegetables and meat are fork-tender and the stew has thickened. Adjust seasoning with salt and pepper.
8. If a richer finish is desired, stir in the butter and let it melt into the stew. Remove and discard bay leaves and juniper berry fragments before serving.
9. Garnish with chopped fresh parsley and serve hot with crusty bread, boiled dumplings, or boiled potatoes.
10. Leftovers keep well refrigerated for 3 days or frozen for up to 3 months.