Fall recipes: Garden moose stew

by:  Katie Writer – KTNA

Harvest time seems to be the busiest time of year. If you have a garden, you know the challenge of making the most out of your harvest.

Here is a recipe that was inspired by seeing a moose browsing on the already frozen pea plants along my garden fence.  Though this particular moose walked away freely, all the vegetables did come from my garden. I thawed out some moose roast from the freezer and counted my blessings to have such nutritious game on hand.

By grilling the moose steaks, you add a delicious grill flavor to your stew.  If you don’t have a grill, you can simply cook the moose on the stove top.

Kitchen Supplies:

Grill, Frying Pan, Spoon, Knife, Cutting Board, Bowl, Soup Pot or Crock Pot

Ingredients:

Peas

Carrots

Potatoes

Beets

Onion

1 can of kidney beans(drained and rinsed)

Basil

Oregano

Vegetable Broth(1 Quart or 4 Cups)

2 Tablespoons of Butter

Salt and pepper

A couple of shakes of Cayenne Pepper

1 teaspoons Tumeric or Curry

2 Tablespoons of Red Wine Vinegar

Sour Cream and Basil Leaves to Garnish your beautifully beet-red stew.

1-2 Cups of cooked brown rice

Slice the moose roast into 1 inch steaks and cook them on the grill just enough to brown both sides. Cut the steaks into cubes the size that you like for a stew, then set them aside.

The reason it is only slightly cooked is that you will be adding the moose to the pot of soup and it will finish cooking while absorbing those yummy flavors of your garden veggies.

Sauté the onion, carrots, beets and cubed potatoes with 2 Tablespoons of butter, 2 Tablespoons of Basil and 1Teaspoon Oregano on medium heat, covered, until slightly softened.

Stir now and then to make sure veggies don’t stick to bottom. (About 20 minutes).

Add the Vegetable Broth, can of Kidney Beans, and Peas and stir. Add your spices and  moose. Cook about 15 more minutes while stirring and tasting frequently until your spices(salt, pepper, Cayenne,

and Tumeric blend like a melody that puts a smile on your face. Last but not least, add 2 Tablespoons of Red Wine Vinegar. You may cook longer over low heat if you don’t have starving family members begging for a bowl. The smell will permeate the house and you won’t even need to use the dinner bell.

Your stew can be served over rice or simply as a soup. If your overdid the cayenne pepper, you can add a dollop of sour cream.

Compliment this meal with one of Talkeetna’s fresh baked delicious hearty breads and don’t forget to share some with your family and friends. Enjoy!