Moose Ragout

     Moose meat contains about 8% of the fat and 1/3 the calories of beef, yet provides about 33% more protein per pound than a similar cut of beef.  A moose carcass will yield between 250 and 600 pounds of meat, depending on the animal's age, after the head, hide, vicera, bones and lower legs are subtracted.

     

      Just in case you come across one in your back yard, or are hunting in Alaska, here is a tasty recipe for you to consider:

Moose Ragout

2 pounds bottom round of moose                        14 oz can tomato sauce

2 Tbsp flour                                                             2 stalks celery, diced

1 tsp paprika                                                           1 can (2 oz) mushroom pieces

2 medium onions, chopped                                   2 Tbsp flour

1 garlic clove                                                           2 Tbsp butter or bacon grease

1 1/2 Tbsp butter                                                   salt & pepper to taste

     Cut the moose into 1" cubes.  Mix the flour and paprika in a pie plate.  Dredge moose cubes in this mixture.

     In a Dutch oven or other stew pot, saute onion and garlic in butter until onions are soft and transparent, about 5 minutes.  Remove garlic clove at this point if you wish.  Add meat.  Brown meat well on all sides.

     Add tomato sauce, cover, and simmer gently for 1 hour.

     Add celery and mushrooms.  Cover and continue to simmer until all ingredients are fork-tender.

     Mix together flour and butter, and use this mixture to thicken sauce.  Season to taste with salt & pepper.  Serve ragout over mashed potatoes, steamed rice, buttered noodles, or polenta.

Makes 8 servings

Recipe courtesy of Ann Chandonnet from her book, Gold Rush Grub.