I’m not sure if I’ll ever really get used to the concept of eating moose. But when in Newfoundland …
This is a roast from Fussellette’s dad, and I followed her instructions as to what to do for the basics of the whole thing. The rest was sheer fly-by-the-seat-of-my-pants moose stew madness.
So you plop the roast into your slow cooker. Then you add your vegetables, like an onion, and/or some potatoes. I had some rather sad-looking broccoli and cauliflower in the fridge, so that went in with an onion. Then you add in a package of dried onion soup. I’m not usually one to add pre-made mixes to things, but these were my instructions.
Then we need some fluid. You could add in chicken broth. Or beef broth.
But I had some mushroom broth in the fridge so I used that.
Which meant that I felt obligated to use some dried mushrooms as well.
I turned it to high and left it for a while. Later on, I added some frozen green and yellow beans and some wild rice.
And near the end a sprinkle of Bell’s Seasoning. I know it’s for chicken and fish but it’s got my name on it and I couldn’t help myself.
Eventually the meat is done and you gotta pull it out and tear it off the bone before chucking it back in the stew. It won’t be difficult.
Your dog can help.
And there you have it — moose and mushroom stew. Served with toast.