Newfoundland Marinated Moose Stew in Partridge Berry Wine is a unique and flavorful dish that showcases the rich culinary traditions of Newfoundland. This recipe elevates the classic moose stew by marinating the meat in partridge berry wine, adding a distinctive berry sweetness and depth of flavor. The result is a hearty, savory stew with a subtle fruity note that perfectly complements the tender moose meat.
In this post, we’ll walk you through the steps to create this exquisite stew. The process begins with marinating the moose meat in partridge berry wine, which infuses it with a rich, tangy flavor. After marinating, the meat is browned and then simmered with a mix of root vegetables such as potatoes, carrots, and turnips. The partridge berry wine is used to deglaze the pan and enhance the stew’s flavor, creating a robust and delicious dish.
We’ll provide detailed instructions and tips on how to achieve the perfect balance of flavors and ensure the stew turns out tender and flavorful. Experience the unique taste of Newfoundland with this special recipe, perfect for impressing guests or enjoying a comforting meal.
Marinated Moose Stew:
1 bay leaf
1/2 tsp fresh Thyme
2 1/2 lb moose meat, cut into 1 inch cubes
1/2 tsp fresh Rosemary
1/2 tsp fresh Oregano
2 1/4 tsp cracked black pepper
1/2 tsp Paprika
1 tsp Salt
2 can condensed beef broth (10-1/2 ounces each)
1 cup Partridge berry Wine
1 large onion: diced
3 Carrots: sliced
6 whole white onions
3 tbs pork scrunchions
12 small new potatoes; peeled
2 tbs Spy Glass Butter
2 tbs Flour
Marinade Diced Moose Meat in Bay leaf, Thyme, Rosemary, Oregano, Cracked Black Pepper and Partridge berry Wine over night.
Saute Moose Meat cubes in rendered pork Scrunchions until brown on all sides. Add, beef broth, red wine marinade, 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.
Source: Central Dairies
