4 to 6 servings
| Moose meat has a lean texture and rich flavor. It is difficult to acquire commercially, so you can substitute with beef. This stew may be served with white rice and corn bread.
6 strips bacon, cut into pieces 2-1/2 to 3 pounds moose meat, or beef, cut into 1-inch cubes Salt and freshly ground pepper, to taste 3 tablespoons all-purpose flour 1 large onion, peeled and coarsely chopped 2 cups dry red wine 1 cup homemade or canned beef stock 3 tablespoons brandy 2 cloves garlic, peeled and minced 1/2 teaspoon dried marjoram 1/2 teaspoon dried thyme 1/2 an orange, washed 6 whole cloves 2 tablespoons unsalted butter 3 large carrotss, peeled and coarsely chopped 1/2 pound mushrooms, coarsely chopped
Preheat the oven to 350 degrees.
In an oven-proof 3-quart casserole, cook the bacon over medium heat until brown. Remove the bacon with a slotted spoon, drain, and set aside.
Sprinkle the moose meat with salt and pepper. Dredge it in the flour. Add the meat to the pan bacon drippings. Brown on all sides over medium heat.
Add the reserved bacon, onion, wine, stock, brandy, garlic, marjoram, and thyme. Stir until the sauce thickens and is bubbly. Stud the orange with the cloves and tuck it into the liquid. Cover the casserole and place it in the center rack of the oven. Bake for 2 to 2-1/2 hours.
In a large skillet, melt the butter over medium heat. Add the carrots and mushrooms and cook until tender. Set aside.
When the stew is done, add the carrots and mushrooms, cover, and return to the oven for 5 minutes. Remove the orange and discard. Serve immediately.
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