MOOSE BOURGUIGNON

Moose Bourguignon image

Provided by Chuck Hughes

Categories Moose

Time 2h55m

Yield 4 serving(s)

Number Of Ingredients 15

1/4 lb salted pork fat (scrunchions)
2 onions, chopped
2 -3 shallots, chopped
3 garlic cloves, minced
2 lbs moose, cut into 2-inch pieces
1 bottle red wine
3 medium carrots, roughly chopped
2 parsnips, roughly chopped
1 small turnip, roughly chopped
1/2 teaspoon dried thyme
6 bay leaves
3 tablespoons all-purpose flour
kosher salt & freshly ground black pepper
chopped parsley, for garnish
sliced potato bread, for serving

Steps:

Preheat the oven to 350 degrees F.
Sautee the scrunchions in a skillet over medium heat until the fat has rendered and they are golden brown. Add the onions, shallots and garlic and cook until soft. Transfer the mixture to a large roasting pan.
Brown the moose in the skillet used for the scrunchions and transfer to the roasting pan.
Add the wine, carrots, parsnips, turnip, thyme, bay leaves and 2/3 cup water to the roasting pan and sprinkle with the flour, salt and pepper.
Cover the roasting pan with aluminum foil and cook the bourguignon in the oven until tender, about 2 hours.
Garnish with the parsley and serve with the potato bread on the side.

Nutrition Facts : Calories 565.1, Fat 30.4, SaturatedFat 14.7, Cholesterol 165.1, Sodium 193.5, Carbohydrate 17.4, Fiber 2.8, Sugar 5.1, Protein 52.7