Moose Stew with Gravy
After spending three months filming a moose hunt in the mountains of Montana, packing out the quartered carcass across the rocky mountains, and processing the meat for days, I can finally reap the rewards of my labor. This is a simple and easy recipe to make, but no less tasty. The main ingredients include-
-2 lbs of moose meat
-6 small potatoes
-5 garlic cloves
-3 long carrots
-1 tbsp olive oil
-1/2 cup white wine
-2 cups water
-2 cans of beef gravy
First, set your pressure cooker to brown. Chop up the moose meat into squares and brown in the pressure cooker with 1 tbsp of olive oil. After browning the meat add the 1/2 cup of white wine and allow to cook until wine is dissolved.
While the meat is browning and the wine is dissolving, chop up the potatoes and carrots. Dice the onion and garlic cloves.
Now,after the wine has dissolved, add the
-small amount of salt
-small amount of pepper
-2 cups of water
Seal the pressure cooker and cook for 10 minutes at the max pressure setting. While this is cooking heat up the 2 cans of gravy on the stove top. After the pressure cooker is done, be sure to release the pressure before opening.
Lastly, drain the liquid from the pressure cooker food. Put your desired amount on a plate, cover in hot gravy, and enjoy!
The recipe will also work for venison. The pressure cooker is required, because it softens the tough moose meat.