Braised Moose & Chanterelle Stew from Paul Templeton

Braised Moose & Chanterelle Stew from Paul Templeton

Did you harvest game meat this year and lack inspiration on how to prepare it? We share with you the succulent recipe of our friend Paul Templeton and his moose stew on the fire. A sure value to make your guests drool.

PALM Festival 2022 Reading Braised Moose & Chanterelle Stew from Paul Templeton 2 minutes Next The Strength of the Pack

Ingredients :

  • 1lb moose meat (leg roast) 
  • 1/5 lb Chanterelle mushrooms 
  • 2 Spanish onions 
  • 6 cloves garlic 
  • 4 large carrots 
  • 1lbs fingerling potatoes
  • 1 turnip (rutabaga) 
  • Fresh thyme 
  • Bay leaves 
  • Chilli flakes 
  • Red wine 
  • Moose or beef stock 
  • 1 cup of flour 
  • 2 cups Water 
  • Salt
  • Pepper 
  • Olive oil 
  • Canola oil
 

Cut moose meat into cubes 15mm x 15mm. In a roasting pan or large cast iron pan sear off the moose in canola oil or any preferred frying oil. Brown the moose until all sides of the cubes have caramelization.

Removed from the pan and place into a braising roaster with a tight lid. 

Cover the meat in 20% red wine and 80% moose or beef stock ( water can be used ) with fresh thyme and simmer on the stove for 2-3 hours until the moose is tender. 

Peel and cut the carrots into even rounds similar size to the moose. Cut the potatoes and turnip the same. The carrots and turnip cook in similar time (carrots a little quicker) so they can be poached together in water, cook until cooked but still firm.

Save the water so it can be used to thin the braising liquid. 

Cook the potatoes separate to the same level, cooked but still firm. 

Ragout - Cuisson

Mince the garlic and dice the onions, In a frying pan, heat olive oil until hot, cook out the onions and garlic with a teaspoon of chilli flakes and bay leaf. Once the onions are cooked through (translucent) deglaze the pan with red wine and combine all vegetables with the moose.

Once all ingredients are combined, bring the braising pan back up to a simmer. Use 1/2 cup of all purpose flour and combine with 1 cup of water. In a bowl, whisk together the flour and water until a slurry is formed.

Slowly stir the slurry (white wash) into the simmering stew until the braising liquid be comes to your desired thickness. Season with salt and pepper.

I like to eat it with fresh bread and butter. With a tablespoon of prepared horseradish in top! Enjoy!

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