Moose stew (brown stew with moose)

Moose stew is delicious traditional food and I have been so lucky in recent years that I have been able to get hold of 1/2 moose in connection with the moose hunt. Since there will be so much meat, it is good to vary the dishes a little.This moose stew is powerful and has a lot of flavor.

2 kg moose meat, preferably bog or other part of the forepart

1 leek in rings

1 celery root in small cubes

2 parsley roots in small cubes

4 large sliced carrots

2 l. game stock, preferably moose stock, possibly water and wildlife fund

12 large diced potatoes, preferably half cookproof and the rest floury, so they even the power

Salt and pepper

1 handful of finely chopped parsley

Divide the meat into cubes, brown it in butter in small portions and cook it for a minimum of 2 hours in the stock. Taste if it's really tender, before adding the vegetables and cooking another half to a full hour. Season the stew with salt and pepper and sprinkle with parsley and stir before serving.

Moose stew is served with flatbread or good bread, such as this coarse casserole bread, which you can find a recipe for here.

You can find more recipes with venison here.


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