Fresh Herb Marinated Moose Stew In Partridgeberry Wine

This weeks feature recipe on summerbreeze

Ingredients:

• 1 bay leaf
• 1/2 tspn fresh Thyme
• 1/2 tspn fresh Rosemary
• 1/2 tspn fresh Oregano
• 2 1/2 lb moose meat, cut into 1 inch cubes
• 2 1/4 tspns cracked black pepper
• 1/2 tspn Paprika
• 1 tspn Salt
• 2 can condensed beef broth (10-1/2 ounces each)
• 1 cup Patridgeberry Wine- 1 lg onion: diced
• 3 Carrots: sliced
• 6 whole white onions
• 3 tbsn pork scrunchions
• 12 small new potatoes; peeled
• 2 tbsn Spy Glass Butter
• 2 tbsn Flour

1. Marinade Diced Moose Meat in Bay leaf, Thyme, Rosemary, Oregano, Cracked Black Pepper and Patridgeberry Wine over night.
2. Saute Moose Meat cubes in rendered pork Scrunchions until brown on all sides. Add, beef broth, red wine marinade, onion and carrots. Cover and simmer until meat is tender, about 2 hours.
3. Add whole onions and potatoes; cover and simmer for an additional 15 minutes,or until the vegetables are barely tender.
4. Mix butter and flour into a paste. Drop into simmering stew. Cook, stirring, until stew bubbles and thickens.