A friend gave me 3 packs of moose meat recently, a pack of roast meat, steak and sausage. He goes hunting every season and I usually benefit from his conquest. That leaves me to a challenge, however, because I will need to find a recipe that cook these meat well. Last time, I made them into moose meat balls and served with pastas. I find that the sauce helped dilute the gamey taste of the moose. So, this time I decided to cook them in a stew.



{Red Wine & Moose Meat Stew}

{Ingredient}

Moose meat (cut into small pieces) - 1.5 pounds
2 diced onions
2 cloves of garlic
2 tablespoons of ketchup or Tomato paste
1/2 cup of red wine (not sure if the wine makes a big difference, but I used Red Knot, good wine!)
1 can of diced tomatoes
2 tablespoons of vegetable oil
Butter
1 cup of water
1 tablespoon of Worcestershire sauce
Chopped parsley to garnish

{Instructions:}

1. Preheat oven to 180C (356F)
2. Heat frying pan with butter and add half the portion of the vegetable oil, fry meat slices in batches for 2 minutes or until browned evenly. Set aside.
3. Add the remaining portion of vegetable oil to pan and saute onions and garlic in medium heat
4. Turn on high heat and pour in red wine. Cook until wine dries in half, about 1-2 minutes.
5. Put meat slices back to frying pan, add tomato sauce and stir well. Pour in diced tomatoes and water. Bring to boil.
6. Pour in an oven safe casserole dish and cover. Bake for an hour (stir well after 30 minutes of baking time, and remove the cover upon returning to the oven for the remaining time)
7. Season with salt, sugar and Worcestershire sauce