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Moose And Mule Deer Stew (Civet)

Moose And Mule Deer Stew (Civet)

Moose and Mule Deer Stew (Civet)

A great way to use the less desirable cuts of meat and transform it into a delicious stew!

Metal cooking pan with raw salmon filled with lemons and basil leaves.

Moose and Mule Deer Stew (Civet)

Coarse chop 2 ribs of celery, 2 leeks, 3 medium onions, 15 cloves of garlic. 3 Bay leaves, 3 sprigs of thyme, 2 sprigs of rosemary. Put in a bowl with cut up moose and mule deer roasts ( about 1lb of each). Cover in red wine and marinate for 8 to 48 hours Strain the wine, separate meat from everything else. Cook vegetables until soft.

Light coating of flour on the meat and sear.

Skim the top of the broth. Put everything in a slow cooker for approx 3 hours. Separate meat from everything else.

Add 3 ounces of chocolate,

Once the chocolate is melted., blend vegetables into puree.

Add meat to the puree and turn on the slow cooker for 10 minutes.

Credit to: G. Rensmaag

Basket of lemons. 2 half cut lemons.

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