Moose Stew Chop House

• 2 1/2 pounds moose
• 2 tablespoons vegetable shortening
• 1/4 teaspoon black pepper
• 1/2 teaspoon paprika
• 1 each bay leaves
• 2 cans beef stock
• 1 cup red wine dry
• 1 large onions diced
• 3 each carrots sliced
• 18 small onions
• 12 small new potatoes peeled
• 2 tablespoons butter
• 2 tablespoons flour, all-purpose

1. Saut?
2. meat cubes in shortening until brown on all sides.
3. Add pepper, paprika, bay leaf, salt, beef broth, red wine, onion, and carrots.
4. Cover and simmer until meat is tender, about 2 hours.
5. Add whole onions and potatoes; cover and simmer for an additional 15 minutes, or until the vegetables are barely tender.
6. Mix butter and flour into a paste.
7. Drop into simmering stew.
8. Cook, stirring, until stew bubbles and thickens.
9. Serve with rice or polenta.

moose, vegetable shortening, black pepper, paprika, bay leaves, beef stock, red wine, onions, carrots, onions, potatoes, butter, flour

Taken from recipeland.com/recipe/v/moose-stew-chop-house-42784 (may not work)