2 1/2 pounds Moose meat
Cut into 1-inch cubes 2 tablespoons Shortening
1/4 teaspoon Cracked black pepper
1/2 teaspoon Paprika
1 Bay leaf
1 teaspoon Salt
2 cans Condensed beef broth
(10-1/2 ounces each) 1 cup Dry red wine
1 large Onion — diced
3 Carrots — sliced
18 small Whole white onions
12 small New potatoes — peeled
2 tablespoons Butter
2 tablespoons Flour
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