Back to Cookbook Mad Valley Moose Stew
Toni and bear

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.




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


  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!