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  • Writer's picture1Campfire

Moose And Mule Deer Stew (Civet)

Updated: Dec 6, 2023

Posted by 1campfire | Sep 21, 2022 | Recipes, Slow Food


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

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