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Mad Valley Moose Stew

Red Meat: 2 lbs, cubed meat (in order of preference: moose, bison, elk, venison, bear, cow)

Marinade: 1/2 cup cognac, 1/2 cup orange juice, 3 cups red wine. Marinate the meat over night in covered bowl or large Baggie.

Vegetables:

• 1 onion chopped
• 4 cloves minced garlic
• 2 cups carrots - cut up or baby carrots
• 1 lb potatoes, cubed, bite size
• 1 can, jar or 1 pkg. frozen pearl onions
• 1 cup chopped celery
• 1 can stewed tomatoes
• 1 lb mushrooms, sliced
• 1 peeled & cubed parsnip
• 1 can water chestnuts, sliced
• 1/2 cup Golden raisins
• 1 pkg or 2 cups frozen peas

Seasonings:

• 1/2 tsp dried thyme (or fresh sprigs)
• 2 bay leaves
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp Worcestershire Sauce
• 1/2 tsp Herbs de Provence
• Pinch of sugar (to balance out the acid from red wine)
• 1/2 tsp oregano
• 1 dash cayenne pepper
• 1 tsp dry mustard
• 1 cup white flour

Liquids:

• Marinade, cookbook over
• 1 bottle dark beer (Guinness or St. Pauli Girl works well)
• 4 cups water
• 2 cups beef broth

Horseradish Sour Cream: 1 cup sour cream + 1 T horseradish

Preparation:

1. Marinate meat for 6+ hours
2. Preheat large, heavy bottomed Dutch oven over medium high heat with 3 T butter and 1/4 cup oil
3. Preheat oven to 300 deg.
4. While pan is heating, arrange flour in large dish
5. Drain meat well in strainer, saving all marinade
6. Season the cubed meat with salt and pepper
7. Dredge meat in flour to coat
8. Shake off excess flour, then add meat chunks in single layer to hot pan, being careful not to over crowd.
9. Thoroughly brown all meat on all sides in oil and butter (do in several batches, adding oil & butter as needed)
10. Remove browned meat to plate and reserve
11. Add wine marinade to pan, bring up to simmer while scraping bottom of pan with wooden spoon
12. Once wine is hot, add seasonings, beef stock, stewed tomatoes, beer and water
13. Bring mixture to boil and then reduce to simmer
14. Brown chopped onions, mushrooms, carrots, celery, potatoes, parsnip and garlic in 2 T of butter and oil
15. Add vegis to liquid
16. Cook uncovered until liquids start to thicken, about 15 to 20 minutes
17. Add meat to pot
18. Cover and cook in 300 deg. oven for 1 hour
19. After 1 hour, add raisins and water chestnuts
20. Cook covered for 3 hours more, until veggies and meat are tender, stirring occasionally
21. Add frozen peas during last few minutes of cooking
22. Remove bay leaves and thyme sprigs, if used
23. Place stew in soup bowl, drizzle with olive oil and add dollop of Horseradish Sour Cream
24. Garnish with chopped parsley
25. Serve with toasted peasant bread

It is best to make it a day ahead....Enjoy!