A great way to use the less desirable cuts of meat and transform it into a delicious stew!
RECIPE Coarse chop 2 ribs of celery, 2 leeks, 3 medium onions, 15 cloves of garlic.
3 Bay leaves, 3 sprigs of thyme, 2 sprigs of rosemary.
Put in a bowl with cut up moose and mule deer roasts ( about 1lb of each).
Cover in red wine and marinate for 8 to 48 hours. Strain the wine, separate meat from everything else.
Cook vegetables until soft.
Light coating of flour on the meat and sear.
Skim the top of the broth. Put everything in a slow cooker for approx 3 hours. Separate meat from everything else.
Add 3 ounces of chocolate. Once the chocolate is melted, blend vegetables into puree.
Add meat to the puree and turn on the slow cooker for 10 minutes. Credit to: G. Rensmaag