Ingredients
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2½ lb (1 kg) Moose Meat
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1 cup (250 ml) Partridgeberry Wine
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1 Bay Leaf
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½ tsp (2 ml) fresh Thyme
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½ tsp (2 ml) fresh Rosemary
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½ tsp (2 ml) fresh Oregano
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2¼ tsp (11 ml) Black Pepper
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½ tsp (2 ml) Paprika
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3 tbsp (45 ml) Pork
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2 tins low-sodium Beef Broth
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1 large Onion
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3 Carrots
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12 small Potatoes
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2 tbsp (30 ml) Butter
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2 tbsp (30 ml) Flour
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1 pkg broad Egg Noodles
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1 tsp (5 ml) Salt
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2 tbsp (30 ml) Olive Oil
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2 tbsp (30 ml) chopped Parsley
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3 Onion
Directions
My lasting memory of Luben Boykov’s time on One Chef One Critic is an image. No, it’s not an image of one of his exquisite sculptures – which we showed on the episode – but something else. It’s a mind video, really, of Luben wolfing down the moose stew we prepared. I have never seen a human being eat with such enthusiasm, surely the best proof that this must be a really good recipe.
Steps
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1
Done
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Marinate moose meat in bowl with partridgeberry wine, bay leaf, thyme, rosemary, oregano, black pepper, and paprika overnight. Remove moose meat from marinade and reserve marinade. Dry meat with towel. |
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2
Done
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Sauté moose meat in high-sided pan on medium high with rendered fat and scrunchions until brown on all sides. Add beef broth, wine marinade, onion, and carrots. Bring just to a boil. Reduce heat. Cover and simmer on low for at least 2 hours. Add potatoes. Cover and simmer for another 25 minutes. |
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3
Done
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Mix butter and flour into a paste. Slowly add paste, bits at a time, to simmering stew. Stir constantly to dissolve each bit. Cook until the stew thickens. |
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4
Done
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Cook broad egg noodles in boiling salted water. Drain and return to pot with olive oil and parsley. Toss the noodles until coated with the oil and parsley. Serve noodles on individual plates and top with a portion of stew. |
