Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke
Moose stew with mushrooms served in a rustic bowl.
Deeply flavoured game stew packed with tender moose meat and wild mushrooms

Slow-cooked moose stew with mushrooms

Author: Flavelo
Recipes Main Courses
The meeting of game and forest. Moose meat and mushrooms are natural partners: both carry the earthy, deep flavours of the woods. This stew is a prime example of the 'slow food' movement: cooked slowly at a low temperature, tougher game meat becomes butter-soft, while the mushrooms flavour the sauce like an umami bomb. A perfect winter soul-warmer.
🕒 Prep Time 20 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 20 mins
🍽️ Servings 4 servings
🔥 Calories 500 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Large pot or cast iron casserole dish
  • Chopping board
  • Wooden spoon

Allergen Information

⚠️ Sulphites

Instructions

1 ✓

Meat prep: Dice the meat, wipe dry, salt and pepper.

Tip: Wet meat doesn't fry. Always wipe it!
2 ✓

Searing: Sear the meat in hot oil to get a crust. Remove from the pot.

Tip: The caramelised meat surface is the foundation of flavour.
3 ✓

Vegetable base: In the remaining fat, fry the onion, carrot and potatoes until half-done. Add the garlic and tomato purée, fry for another 1-2 minutes.

Tip: The starch in the potato will help thicken the gravy during cooking.
4 ✓

Cooking: Pour in the wine, scrape up the browned bits, reduce by half. Add the stock, meat and herbs. Cover and cook on low heat for about 1.5 hours.

Tip: On a slow fire, meat fibres don't toughen but become tender.
5 ✓

Mushrooms: When the meat is almost soft, add the sliced mushrooms and cook for another 20 minutes.

Tip: Mushrooms don't need to go in at the start as they would boil away. Adding them at the end preserves their texture.
6 ✓

Resting: Let stand for 10 minutes before serving so the fat rises to the top (you can skim this if you want) and flavours settle.

Recipe FAQ

Why reduce the wine?
To evaporate the alcohol and acidity, leaving only the fruity flavour.
What mushrooms should I use?
Button mushrooms are fine, but wild mushrooms (porcini, chanterelles) make the experience authentic.

Ingredients

  • 600 g Moose meat (or beef shin/venison haunch)
  • 300 g Mushrooms (mixed is best)
  • 2 whole Carrots
  • 300 g Potatoes
  • 1 whole Red onion
  • 3 cloves Garlic
  • 2 tbsp Tomato purée
  • 500 ml Beef stock
  • 200 ml Dry red wine
  • 1 leaf Bay leaf
  • 2 sprigs Fresh thyme
  • 1.5 tsp Salt
  • 1 tsp Black pepper
  • 2 tbsp Olive oil