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RECIPE OF THE MONTH
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 FISH AND WILD GAME RECIPES
 
Recipe of the Month with Duane Radford
From the field to the table...
MOOSE STEWED IN BEER

Ingredients:
● 1 pound of moose stew meat (cubed)
● 1/4 cup butter
● 3-4 boiling potatoes (cubed)
● 2 cups butternut squash (cubed)
● 1 white Spanish onion (diced)
● 5 carrots (diced)
● 2 stalks celery (diced)
● 1 cup leeks (chopped)
● 2 cloves garlic (diced)
● 1 bay leaf
● 1 tablespoon Summer Savory Seasoning
● 1 teaspoon thyme
● Hy’s Seasoning spices
● salt & pepper
● all purpose flour
● Worcestershire sauce
● 1 bottle brown ale (porter, any dark ale or malt beer)
● 1-1/2 cups of beef stock

This recipe is adapted from a Jeremy Wells “Beer Bison Stew” recipe featured in the Canadian Cycling magazine in 2015. Wells commented that bison had a “gamey” taste. Venison should not have a “gamey” taste, which if present is likely because it was not properly field-dressed, skinned and aged. A bull moose, in particular, should be aged for at least 14 days, cows at least 7 days to tenderize the meat. Wells is a Winnipegger who works as a brewer for Half Pints Brewing Co. He recommended using their Pothole Porter for this recipe but any brown or dark ale will do the job. Porter is a dark beer that originated in England from well-hopped beers made from brown malt.

Œ1. Sear the stew meat in melted butter at a medium to low heat in an oven roaster on your stovetop. Add salt and pepper and a dash of Worcestershire sauce to taste. Once the stew meat is browned, remove it, and set it aside on a platter.

2. Add the potatoes, butternut squash, onion, carrots, celery, leeks and garlic and sauté them for about 5 minutes with the lid on the roaster until they start to soften. Many grocery stores carry cubed butternut squash in their salad department to save you the trouble of peeling and cubing one. A butternut squash is a winter squash that has a flavour similar to a pumpkin.
Ž
3. Add the stew meat to the vegetables, along with the bay leaf, Summer Savory Seasoning and thyme. Stir well.

4. Pour a bottle of beer over top of the ingredients in the oven roaster, bring the mixture to a slow boil, and then add the beef stock. Let the ingredients simmer for at least one hour until the meat is tender. 

5. Add just enough flour, stir, to thicken the gravy.

Serve the “Moose Stewed in Beer” dish with a garden salad featuring a homemade vinaigrette dressing: 2-1/2 teaspoons virgin olive oil, 1-1/2 teaspoons red wine vinegar, 1/4 teaspoon white sugar and 1/2 teaspoon Italian seasoning. Naturally, you’ll want some pan buns or dinner rolls to sop up the rich gravy.
 
For a beer pairing, you can’t go wrong with the same kind of porter used in the recipe. Opt for a full-bodied red wine pairing, for example, a Cabernet Sauvignon, Malbec, Merlot of a Shiraz. Merlot and Cabernet Sauvignon are technically medium-colored wines because they are semi-transparent. ■



 
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