Moose Stew Chop House
A hearty, one-pot wild game stew made with tender moose meat, red wine, and root vegetables — the perfect warm-you-up meal after a successful hunt or a chilly winter day.
Ingredients
- 2.5 lb moose meat, cut into 1″ cubes
- 2 tb shortening
- 1/4 ts cracked black pepper
- 1/2 ts paprika
- 1 bay leaf
- 1 ts salt
- 2 cans condensed beef broth (10 1/2 oz each)
- 1 cup dry red wine
- 1 large onion, diced
- 3 carrots
- 18 small whole white onions
- 12 small new potatoes, peeled
- 2 tb butter
- 2 tb flour
Instructions
- Saute meat cubes in shortening until browned on all sides.
- Add pepper, paprika, bay leaf, salt, beef broth, red wine, diced onion, and carrots.
- Cover and simmer until the meat is tender, about 2 hours.
- Add the 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 the simmering stew.
- Cook, stirring, until the stew bubbles and thickens.
- Serve with rice or polenta.
Cook’s Notes
Browning the moose meat well before adding liquid builds a deeper flavor base for the stew. Simmer low and slow so the lean moose meat has time to become fork-tender rather than tough.
Ingredient Swaps
If moose isn’t available, venison, elk, or beef chuck make good substitutes. Pearl onions can stand in for whole white onions, and a dry red wine can be swapped for extra beef broth if you prefer a non-alcoholic version.
Serving Suggestions
Ladle the stew hot over a bed of rice or creamy polenta to soak up the rich broth. It pairs well with crusty bread and a simple green salad for a complete cold-weather meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, adding a splash of broth if the stew has thickened too much.
Common Questions
Can I make this stew with a different wild game meat?
Yes, venison or elk work very well in place of moose and require similar cooking times.
Why is my moose meat still tough after simmering?
Moose is a lean meat, so it needs a long, slow simmer at low heat; increase simmering time in 15-minute increments until it’s fork-tender.
Can I make this stew ahead of time?
Yes, the flavor actually improves after a day in the fridge, so it’s a great make-ahead dish for gatherings.