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Grandmas Moose Stew
Passed Down from my Late Grandmother
3 lb. dark moose meat (or beef)
Red Wine (a simple one for the cooking)
2-3 carrots
1 leek
2 cloves garlic
1 1/2 Tbls. mashed Juniper Berry
1/2 Tbls. rosemary
1 1/2 Tbls. beef bouillon powder or 1 beef cube
cream (the type you can whip)
flour, to thicken the sauce
salt and pepper, to taste

1 lb. small onions (not to be used in the stew)


Put the meat in a casserole as small as possible (to save wine). Pour in wine to completely cover the meat. (You can use a little water if you are missing just a little wine). Put in the spices, the bouillon powder, and the chopped vegetables. Put a lid on the casserole and let it boil slowly until the meat is soft and tender (about 2 hours). Pick up the meat and keep it warm while doing the sauce. Strain away the vegetables, add cream (see to that you have about 50% cream) and some flour. Make the sauce tasty with spices and if you prefer, make it darker with soya sauce.

Boil the small onions for approximately 10 minutes in slightly salted water and brown them in a fry pan with butter. Serve together with well-boiled potatoes (so you can mash them in the sauce) and half frozen mashed apples, flavored with horseradish.

A good red wine to drink completes the meal!

Preparation Time: Serves:
Recipe Origin: Sweden
Submitted by:
Loof (abc)

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