Moose Stew Gravy and Mash
There is something about hunting season that just makes me want to eat wild game for every meal. Unfortunately, that doesn’t happen, but when it does….. This is a rustic, down-home take on Beef Bourguignon, but without BEEF!
Related articles across the web
- 3 lbs moose stewing meat
- 1 can crushed or diced Tomatoes
- 2 cups Beef Broth
- 1/2 Bottle of dry red wine Sawmill Creek
- 3 tbsp Vegetable Oil or Olive Oil
- 1 large onion Diced or Julienne
- 1 Large Green Pepper Diced or Julienne
- 4 cloves garlic sliced or minced
- 4 tbsp Garlic Powder divided
- 1 tbsp Keens Dry Mustard
- 1 tsp Cayenne Pepper
- 3 tbsp Worcestershire Sauce
- 1/4 cup all purpose flour
- 2 tsp salt or to taste
- 1 tsp ground black pepper or to taste
- 6 large peeled and cubed potatoes Red or White not russet
- 3 tbsp Mayonnaise
- 1/2 cup milk
- 2 tbsp Butter
- Salt and pepper to taste
- 2 tbsp all purpose flour
- 3 tbsp Red Wine Room Temp
Chop or julienne the onion and green pepper. Slice or mince the garlic cloves.
Place moose stewing meat in a large bowl. Sprinkle with 2 tbsp of garlic, 2 tsp of salt, and 1 tsp of pepper, and flour. using your hands or a spoon, mix everything well.
Heat canola or olive oil in a cast iron dutch oven. (Any large pot will do). Vegetable oil may be better for this step as it handles the heat much better than olive oil. When the oil is nice and hot, toss in the stew meat and brown thoroughly.
Turn down the heat to medium and add the green peppers, onions, and garlic. Stir to combine and let cook for about 10 minutes. Stir now and then to avoid sticking. It is important the heat is turned down. You don't want to burn the garlic or it will give off a sour taste.
Add in all the spices, crushed tomatoes, beef broth, Worcestershire Sauce and wine. Bring to a nice hard boil. Boil for about 10 minutes and turn down to medium low and let simmer for 2 hours or until the meat is "cut with a fork" tender. Add more seasoning as required to meet your taste.
Once the meat is fork tender, add 2 tbsp of flour into a measuring cup. Pour in about 3 tbsp of the remaining red wine and stir with a fork until all of the flour is mixed and you have a nice smooth pink cream.
Bring meat and gravy back to a boil and stir in the thickener. The gravy should become nice and creamy. Leave on low, stirring now and then, while you get the potatoes ready.
Boil cubed potatoes in water with a dash of salt for about 20-25 minutes or until the potatoes can be cut with a fork.
Drain the potatoes, and put pot back on stove on low heat.
Add milk, sour cream, and butter to the pot and add the potatoes back in. Mash until creamy. Sprinkle Salt and pepper (and maybe a little parmesan cheese) on top and then stir well with a wooden spoon to ensure all the mayo and milk goodness is evenly distributed.
Place a generous scoop of mashed potatoes on a plate and flatten out a little. Ladle a nice portion of the meat and gravy over the potatoes and dig in!!