MOOSE STEW
Make and share this Moose Stew recipe from Food.com.
Provided by Iowahorse
Categories Stew
Time 2h20m
Yield 5-6 serving(s)
Number Of Ingredients 14
Steps:
- Saute 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.
Nutrition Facts : Calories 845.8, Fat 12.2, SaturatedFat 4.9, Cholesterol 146, Sodium 1325.3, Carbohydrate 108.8, Fiber 14.1, Sugar 17.4, Protein 67.3
UNCLE BILL'S BEEF ROAST IN A SLOW COOKER
I made this recipe just 2 days ago using several of my original recipes. Made various modifications and additions to have this turn out so tasty.
Provided by William Uncle Bill
Categories Stew
Time 6h15m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Heat olive oil on medium-high heat in a heavy bottom frying pan.
- Sear and brown roast on all sides.
- Let roast cook for a few minutes.
- Using a narrow sharp paring knife, punch holes in the roast at various intervals to about 1 1/2 inches in depth.
- Stuff each hole with one piece of bacon and one piece of garlic, push down into the cut.
- Place roast in a slow cooker set on low heat.
- Add water, bits and pieces mushrooms including liquid, and mushroom soup.
- Sprinkle onion soup mix over the roast.
- Now add salt, pepper.
- Remove the outer skin from the onions and add to the crock pot.
- Add baby carrots, whole potatoes, fresh mushrooms and red wine.
- Cover and cook on low heat for 5 hours, turning the roast at least 4 times during cooking.
- At the end of 5 hours, add celery, cover and continue to cook until the time reaches 6 hours.
- Cut or slice the beef and serve with veggies and the tasty gravy that is cooked.
- A nice piece of Italian bread or sour dough bread goes very nicely to dip into the gravy.
Nutrition Facts : Calories 767, Fat 27.7, SaturatedFat 9.2, Cholesterol 165.9, Sodium 1309.2, Carbohydrate 58.8, Fiber 7.6, Sugar 12.3, Protein 62.9
HEARTY STEW WITH MOOSE AND GUINNESS
This is a traditional-style stew with a couple of changes. Great use for moose roast, as the meat gets really tender. Guinness adds a lot of flavor, but can be substituted with any good dark beer or stout. Moose can be substituted with beef or lamb for a more traditional Irish stew. Use any root vegetables that look good, though the parsnip imparts a really unique flavor so if you can find one, I highly recommend it. Recipe can easily be doubled to feed more people. Note on the seasoning: Use whatever you like that tastes good if you don't have all the ingredients listed below. The beef base and beer provide enough flavor alone. Great Sunday dinner recipe as it slow cooks through the day and requires little prep. My husband said "Hands down the best moose recipe we've come up with so far." Recipe can probably be modified for a slow cooker, though I wouldn't skip the browning steps with the moose and onions.
Provided by Alaskan Iron Chef
Categories Stew
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees. Using a 5-quart enameled cast iron pan (or other heavy bottom saucepan with a lid), heat 1-2 tablespoons olive oil over medium-high heat on stove-top. Add the moose to the pan, stirring occasionally until pieces are browned on all sides. Sprinkle with salt and pepper. Lower heat if needed. Once meat is browned (does not need to be cooked all the way through), transfer to a bowl along with any juices from the pan and set aside.
- Add 1 tablespoons olive oil to now empty pan and return to medium heat. Add onion and garlic and a pinch of salt and stir occasionally until translucent and just beginning to caramelize. Sprinkle flour over onion-garlic mixture and stir. Continue to cook over medium heat for another two minutes. Slowly pour first bottle of Guinness into pan, stirring to release browned bits on the bottom of the pan. Simmer over medium heat and stir until all the flour is incorporated with the liquid. Add beef base and stir until incorporated. At this point, add seasoning to taste.
- Return meat to pan and make sure all pieces are submerged in liquid. Liquid should be thick but not too. If too thick or not enough to cover meat, add more Guinness or a little water. Cover and place in preheated oven for roughly an hour and a half. (While the stew is cooking, I used this time to chop my other vegetables. Potatoes can be kept submerged in cold water to prevent browning. Drain just prior to adding to stew.).
- Remove stew from oven and stir pan contents making sure to scrape the bottom to prevent sticking. Add carrots and parsnip and stir to submerge. Cover and return to oven for another hour.
- Remove stew from oven, stir again to prevent sticking, then add potatoes. Cover and return to oven for another hour. While potatoes are cooking, wash and slice thin the mushrooms. Heat 1 tablespoons of butter in a medium saucepan on stove, add mushrooms and saute until soft. Salt to taste.
- Remove stew from oven and stir. Check potatoes and carrots for doneness. If not done, cover and return to oven for 30 minutes. If tender, stir in frozen peas and mushrooms until incorporated. If too thick, add more beer a splash at a time until it reaches desired consistency. Cover to retain heat. Do not return to oven.
- Let sit for 20 minutes, then serve with salad and hot rolls to make a filling meal.
Nutrition Facts : Calories 904, Fat 3.5, SaturatedFat 1.6, Cholesterol 94.3, Sodium 259, Carbohydrate 79.6, Fiber 5.3, Sugar 6.2, Protein 45.2
UNCLE BILL'S BULGARIAN STEW
My Uncle Bill was the best cook ever! Well, that's what I though while growing up anyways. He used to make what HE called a "Bulgarian stew", and being he was from Bulgaria maybe it truly was. One thing it is for sure is delicious. This is perfect for a cold day and goes great with baked potatoes and his "Bulgarian Salad". Also, make sure you have some fresh Italian or French bread to sop up the juice in the bottom of the bowl...MMMMM good!
Provided by Brandee Henry
Categories Stew
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Add olive oil, pork, peppers and onions in a large pot and stir fry until pork is done, stirring frequently.
- Add tomato sauce and 2 cans of water (approximately 3-4 cups).
- Add all spices, lemon juice, and bouillon cube and stir.
- Bring to a boil.
- Add green beans and northern beans and stir.
- Lower heat to low, cover with lid and simmer for 2 hours stirring often in between.
Nutrition Facts : Calories 650.8, Fat 25.4, SaturatedFat 7.3, Cholesterol 76.1, Sodium 1898.3, Carbohydrate 69.1, Fiber 22.6, Sugar 12.9, Protein 42.7
UNCLE BILL'S CRISPY HALIBUT STEAKS
A very easy recipe to make and it tastes so good. The halibut steaks can be fried or baked. I find baking is the best.
Provided by William Uncle Bill
Categories Halibut
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Rinse halibut steaks in cold water, then pat dry on paper towels.
- In a bowl, whisk eggs, add mustard and whisk until blended.
- In a shallow dish, combine garlic powder, dill weed, crushed cornflakes, parmesan cheese, and Italian seasonings; mix well to blend.
- Dip halibut steaks in egg mixture.
- Now place halibut steaks individually in dry mixture and coal both sides well.
- BAKING.
- Preheat oven to 450°F.
- In a 13 x 9 inch oven-proof casserole dish add olive oil and butter.
- Place dish in heated oven until butter melts.
- Place coated steaks in casserole dish in a single layer.
- Bake in preheated 450 F oven for 5 minutes, then turn over and continue to bake for another 5 minutes or until fish flakes when tested with a fork.
- DO NOT OVERCOOK halibut steaks.
- FRYING.
- In a large frying pan, melt butter with olive oil on medium high heat.
- Add steaks and fry for 5 minutes on each side or until fish flakes when tested with a fork.
- DO NOT OVERCOOK halibut steaks.
- Serve with with a nice homemade tartar sauce.
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MOOSE STEW WITH VEGETABLES | GIRL HEART FOOD®
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Ratings 18Servings 6Cuisine NewfoundlandCategory Main Course
- Pat moose chunks dry with a paper towel (this will make for better searing). Season with 1/2 teaspoon each of salt and black pepper.
- Turn Instant Pot to 'Sauté.'Note: Settings may vary on your Instant Pot, depending on the model. Please refer to the manufacturer's guide on how to use your Instant Pot.
- Adjust the [+] or [-] button to set the timer to 25 minutes (adjust if you need less or more time to sear). Add 1 tablespoon of olive oil to Instant Pot.
- Once oil is hot, add moose chunks and brown in batches (don't overcrowd the pot). Brown about 5 to 6 minutes per batch, adding 1 tablespoon of olive oil (roughly) per batch (I had 3 batches, transferring the seared chunks to a plate while continuing batches). Note: Moose is not cooked at this point, we're just adding a little colour.
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