Title: Moose Stew Chop House
Categories: Meat
Yield: 6 Servings

2 1/2	lb	Moose meat,
		Cut into 1-inch cubes
2	tb	Shortening
1/4	ts	Cracked black pepper
1/2	ts	Paprika
1		Bay leaf
1	ts	Salt
2	cn	Condensed beef broth
		(10-1/2 ounces each)
1	c	Dry red wine
1	lg	Onion; diced
3		Carrots; sliced
18	sm	Whole white onions
12	sm	New potatoes; peeled
2	tb	Butter
2	tb	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

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