Recipe - Moose Stew Chop House

2 One half pound Moose meat,
Cut into 1inch cubes
2 tablespoon Shortening
One fourth teaspoon Cracked black pepper
One half teaspoon Paprika
1 Bay leaf
1 teaspoon Salt
2 cn Condensed beef broth
(10One half ounces each)
1 cup Dry red wine
1 lg Onion; minced
3 Carrots; cut or sliced up
18 small Whole white onions
12 small New potatoes; peeled
2 tablespoon Butter
2 tablespoon Flour

Saute meat cubes in shortening until brown on all sides. Add pepper,
paprika, bay leaf, salt, beef broth, red wine, onion, and carrots. Cover
and simmer until meat is tender, about 2 hours. Add whole onions and
potatoes; cover and simmer for an additional 15 minutes, or until the
vegetables are barely tender. Mix butter and flour into a paste. Drop into
simmering stew. Cook, stirring, until stew bubbles and thickens. Serve with
rice or polenta.

Adaption from recipe by Phillip Velez, London Chop House (Detroit)
Campbell's Great Restaurants Cookbook, U.S.A. Electronic format courtesy of
Karen Mintzias Submitted By KM@SALATA.COM (KAREN MINTZIAS) On 23 NOV 95
232235 0800

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini