*  Exported from  MasterCook  *
 
                           Moose Stew Chop House
 
 Recipe By     :
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Meats
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2  pounds        Moose meat
                         Cut into 1-inch cubes
    2      tablespoons   Shortening
      1/4  teaspoon      Cracked black pepper
      1/2  teaspoon      Paprika
    1                    Bay leaf
    1      teaspoon      Salt
    2      cans          Condensed beef broth
                         (10-1/2 ounces each)
    1      cup           Dry red wine
    1      large         Onion -- diced
    3                    Carrots -- sliced
   18      small         Whole white onions
   12      small         New potatoes -- peeled
    2      tablespoons   Butter
    2      tablespoons   Flour
 
 Sauté meat cubes in shortening until brown on all sides.  Add pepper,
 paprika, bay leaf, salt, beef broth, red wine, onion, and carrots.
 Cover and simmer until meat is tender, about 2 hours.  Add whole onions and
 potatoes; cover and simmer for an additional 15 minutes, or until the
 vegetables are barely tender.  Mix butter and flour into a paste.  Drop
 into simmering stew.  Cook, stirring, until stew bubbles and thickens.
 Serve with rice or polenta.
 
  Adaptation from recipe by Phillip Velez, London Chop House (Detroit)
 Campbell’s Great Restaurants Cookbook, U.S.A.
 Electronic format courtesy of Karen Mintzias
 
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