Moose ‘N Wine
“If you have no source of moose, I am sorry for you, but beef is second best in this recipe!” ~Betty Iris
Equipment
- 1 meat tenderizing mallet
- 1 large casserole dish
Ingredients
- 2 tbsp cooking oil
- 1/2 onion, sliced
- 8 mushrooms, sliced
- 1 1/2 pounds moose steak (or beef)
- 3/4 cup beef bouillon
- 1 cup red wine
- 1 tsp salt
- 1/4 tsp marjoram
- 1/4 tsp thyme
- 1 1/8 tsp pepper
- 1 1/2 tbsp flour
Instructions
- Tenderize steak with meat tenderizing mallet… pound good!
- Marinade in red wine just enough to cover steak (2-3 hours).
- Remove from marinade and cut meat into 1 inch cubes.
- Preheat oven to 300 F.
- Mix salt, marjoram, thyme and pepper. Set aside.
- Mix beef bouillon, flour and the left over marinade. Set aside.
- Lightly cook onions & mushrooms in oil until tender. Remove from pan.
- Brown steak, sprinkling each side with mixed herbs.
- Add bouillon mixture and cook to just thicken.
- Place beef, onions, mushrooms & bouillon in casserole, add 1/2 cup wine.
- Cook in 300 F for 1 1/2 hours.
- Serve with rice or potatoes and red wine.