- 3 tablespoons [45 mL] oil
- 2 1/2 pounds [1.13 kg] Canadian moose shoulder
- 1 cup [250 mL] minced onion
- 3 tablespoons [26.25 g] flour
- 1 bottle beer
- 4 cups [1 L] game or beef broth
- 1 bouquet garni [4 parsley sprigs, 1 bay leaf and 1 thyme sprig, tied-up]
- Salt and pepper, to taste
- Water [if needed]
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- Remove all fat and nerves from meat.
- Cut meat into 24 to 28 cubes.
- Heat oil into a frypan.
- Brown meat cubes, a few at a time, so that oil stays hot and meat does not boil; evenly brown on all sides.
- Then, transfer browned cubes into a casserole, over low heat.
- Mix in minced onion; brown for a few minutes.
- Stir in flour, using a wooden spoon; cook for 3 to 4 minutes, over low heat.
- Pour in beer and game or beef broth.
- Bring to a boil.
- Lower heat to medium.
- Using a slotted spoon, remove any impurities floating on top.
- Salt, pepper and add 'bouquet garni'.
- Cover and simmer over low heat for 1 3/4 to 2 1/2 hours, depending on the age of the moose.
- While cooking, if too much liquid evaporates, pour in approximately 1 cup [250 mL] water.
- Just before serving, remove 'bouquet garni' and check for seasonings.
- Serve into cooking casserole.
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