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Moose stew with mushrooms served in a rustic bowl.
Rich and savory moose stew with mushrooms

Slow-Cooked Moose and Mushroom Stew

Author: Flavelo
Recipes Main Courses
Where the game meets the forest. Moose meat and mushrooms are natural partners: both carry the deep, earthy flavors of the woods. This stew is a prime example of 'slow food': cooked slowly at low heat, tougher game meat becomes tender, while mushrooms act as umami bombs seasoning the sauce. The perfect winter soul-warmer.
🕒 Prep Time 20 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 20 mins
🍽️ Servings 4 servings
🔥 Calories 500 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Large pot or Dutch oven
  • Cutting board
  • Wooden spoon

Instructions

1 ✓

Meat Prep: Cube the meat, pat dry, salt and pepper.

Tip: Wet meat doesn't sear. Always pat it dry!
2 ✓

Searing: Brown the meat in hot oil to form a crust. Remove from pot.

Tip: The caramelized meat surface is the foundation of flavor.
3 ✓

Veggie Base: In the remaining fat, sauté onion, carrot, and potatoes halfway. Add garlic and tomato paste, cook for another 1-2 minutes.

Tip: Potato starch will help thicken the sauce during cooking.
4 ✓

Cooking: Pour in wine, scrape up browned bits, reduce by half. Add stock, meat, and herbs. Cover and simmer on low for about 1.5 hours.

Tip: Over low heat, meat fibers don't toughen but become tender.
5 ✓

Mushrooms: When meat is almost tender, add sliced mushrooms and cook for another 20 minutes.

Tip: Don't add mushrooms at the start or they'll disintegrate. Adding them at the end preserves texture.
6 ✓

Resting: Let stand for 10 minutes before serving to let fat rise to the top (skim if desired) and flavors meld.

Recipe FAQ

Why boil down the wine?
To evaporate alcohol and acidity so only fruit flavors remain.
What mushrooms should I use?
Button mushrooms work, but wild mushrooms (porcini, chanterelle) make the experience authentic.

Ingredients

  • 1 1/4 lbs Moose Meat (or Beef Shank/Venison)
  • 10 oz Mushrooms (mixed variety is best)
  • 2 whole Carrots
  • 10 oz Potatoes
  • 1 whole Red Onion
  • 3 cloves Garlic
  • 2 tbsp Tomato Paste
  • 2 cups Beef Stock
  • 3/4 cup Dry Red Wine
  • 1 whole Bay Leaf
  • 2 sprigs Fresh Thyme
  • 1 1/2 tsp Salt
  • 1 tsp Black Pepper
  • 2 tbsp Olive Oil