Moose Stew

• 2 1/2 lbs moose, cut into 1 inch cubes
• 2 tablespoons shortening
• 1/4 teaspoon cracked black pepper
• 1/2 teaspoon paprika
• 1 bay leaf
• 1 teaspoon salt
• 2 (10 1/2 ounce) cans condensed beef broth
• 1 cup dry red wine
• 1 large onion, diced
• 3 carrots, sliced
• 18 small whole white onions
• 12 small new potatoes, peeled
• 2 tablespoons butter
• 2 tablespoons flour

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

moose, shortening, cracked black pepper, paprika, bay leaf, salt, condensed beef broth, red wine, onion, carrots, white onions, potatoes, butter, flour

Taken from www.food.com/recipe/moose-stew-74882 (may not work)