Moose Bourguignon

Recipe courtesy The Ship Pub
Show: Chuck's Eat the Street Episode: Land of Cod
TOTAL TIME: 3 hr 15 min
Prep: 55 min
Inactive Prep: --
Cook: 2 hr 20 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

MOOSE BOURGUIGNON:
  • 1/4 pound salted pork fat (scrunchions)
  • 2 onions, chopped
  • 2 or 3 shallots, chopped
  • 3 cloves garlic, minced
  • 2 pounds moose meat, cut into 2-inch pieces
  • 1 bottle red wine
  • 3 medium carrots, roughly chopped
  • 2 parsnips, roughly chopped
  • 1 small turnip, roughly chopped
  • 1/2 teaspoon dried thyme
  • 6 bay leaves
  • 3 tablespoons all-purpose flour
  • Kosher salt and freshly ground black pepper
  • Chopped parsley, for garnish
  • Sliced potato bread, for serving
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Preheat the oven to 350 degrees F.

Sautee the scrunchions in a skillet over medium heat until the fat has rendered and they are golden brown. Add the onions, shallots and garlic and cook until soft. Transfer the mixture to a large roasting pan.

Brown the moose in the skillet used for the scrunchions and transfer to the roasting pan.

Add the wine, carrots, parsnips, turnip, thyme, bay leaves and 2/3 cup water to the roasting pan and sprinkle with the flour, salt and pepper.

Cover the roasting pan with aluminum foil and cook the bourguignon in the oven until tender, about 2 hours.

Garnish with the parsley and serve with the potato bread on the side.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Taco Trip

Get Cooking Channel on your TV.