1 bay leaf
1/2 tsp fresh Thyme
1/2 tsp fresh Rosemary
1/2 tsp fresh Oregano
2 1/2 lb moose meat, cut into 1 inch cubes
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
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