Moose Stew

Ingredients

1 1/2 cups water

1/2 cup beer

1 tablespoon brown sugar

1/2 teaspoon ground thyme

3 tablespoons vegetable oil

6 inches carrots (cut into one pieces)

6 inches parsnips (cut into one cubes)

Blend first 5 ingredients. Set aside.

Brown cubed meat in oil in dutch oven. Add beer mixture and bay leaf to dutch oven. Simmer 1 ½ hours.

Add carrots and parsnips, recover and cook 20 minutes longer. Add peas: re-cover.

Cook 10 min. longer. Discard bay leaf and enjoy with hot fresh bread.

A recipe from Chuck Barr.

2 servings

Tuesday, December 8, 2009 - 11:50pm