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Moose Bourgignon – from Debbie Cusick
Ten years ago one of our colleagues in Newfoundland was getting married and we all chipped in recipes to go with the cookware we bought them. Here's one from the book:
For six servings, you'll need:
3 lb. moose meat
2 tbsp. all-purpose flour
6 oz bacon
2 cloves of garlic
2 medium onions salt & pepper to taste
8 oz mushrooms
2 cups red wine
1 large carrot
1/2 cup beef stock
2 tbsp clarified butter
1 tsp tomato paste
2 tbsp brandy
Cut meat into 1" cubes. Cut bacon into 1/2" pieces. Make the beef stock. Peel the garlic cloves. Grate the carrot. Warm the brandy.
Place clarified butter in a casserole dish. When hot, add the onion and brown, then add the bacon and brown. Remove both onion and bacon and hold in reserve. Add meat and brown, flambe with brandy, stir in the flour. Cook one minute and add red wine, stock, tomato paste, garlic (crushed), bouquet garnie, grated carrot and season with salt and pepper. Simmer for 1 1/2 hours.
Add onions and bacon and cook 3/4 hour longer. Add mushrooms which have been slightly sautéed in butter and cook a further 15 minutes. Serve dusted with chopped parsley.
Trivia note: It's now said there are more moose in Newfoundland than