1/4 lb. salt diced pork
3 strips diced bacon
flour
salt and pepper to taste
3 lb. Moose round or rump cut in cubes
1 Moose kidney, thinly sliced
1Tb. brown sugar
1 1/2 Tb. currant jelly
1 tsp. Kitchen Bouquet
3 bouillon cubes
2 onions chopped or two dozen pearl onions
4 carrots, sliced
1 Tb. Worcestershire sauce
2 bay leaves
2 tsp. thyme
1/2 lb. mushrooms, sliced
butter
3/4 cup cream
3 Tb. chopped parsley
2 cloves garlic, sliced
2 cups red wine
1 can cream of mushroom soup
Fry salt pork in skillet and cook bacon. Put aside.
Shake the meat chunks and kidney slices in salted and peppered flour. Brown the meats in the salt pork fat. Remove to the casserole dish.
Stir sugar, jelly, and Kitchen Bouquet into skillet, then smash in the 2 bouillon cubes and melt, stirring to blend over low flame. Glaze the onions, carrots, and garlic slices until sticky with glaze but not caramelized. Remove to casserole. Stir in red wine, then the can of mushroom soup, (can use beef broth). Sir in bay leaves and thyme and smooth out the liquid. Set aside. Cover and simmer for 2-2 1/2 hours, adding water if stew thickens too much. Add vegetables to casserole for the last 30-40 minutes of cooking.
Saute the mushrooms in butter for 2-3 minutes, then add the cream. Cook down until the cream has thickened about 5 minutes. Add bacon to the mushroom mixture just long enough to warm and add to stew along with parsley.
This is excellent served with noodles. Serves 6
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