Ingredients
- 18 onions (whole white)
- 12 potatoes (new peeled)
- 2 cans condensed beef broth
- 1 bay leaf
- 1 onion (diced)
- 2 1/2 pounds moose meat
- 1 cup dry wine (red)
- 2 tablespoons butter
- 2 tablespoons shortening
- 2 tablespoons flour
- 1 teaspoon salt
- 1/4 teaspoon cracked black pepper
- 1/2 teaspoon paprika
- 3 slices carrots (sliced)
Saut� meat cubes in shortening until brown on all sides. Add pepper, paprika, bay leaf, salt, beef broth, red wine, onion, and carrots. Cover and simmer until meat is tender, about 2 hours. Add 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 simmering stew. Cook, stirring, until stew bubbles and thickens. Serve with rice or polenta.
Adaptation from recipe by Phillip Velez, London Chop House (Detroit) Campbell's Great Restaurants Cookbook, U.S.A. Electronic format courtesy of Karen Mintzias
