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1/4 cup (50 mL) vegetable oil
2 lbs (1 kg) stewing moose, cut into 1-11/2 inch (2.5-3.5 cm) cubes
1/4 cup (50 mL) flour
1 tbsp (15 mL) butter
3 cloves garlic, chopped
1/4 cup (50 mL) onion, finely diced
1/4 cup (50 mL) carrot, finely diced
1 tbsp (15 mL) Dijon mustard
1 tsp (5 mL) salt
1/2 tsp (2 mL) freshly ground pepper
2 sprigs, fresh thyme
2 cups (500 mL) red wine
4 cups (1 L) beef broth
2 bay leaves
4 potatoes, peeled and cut into chunks
4 carrots, peeled and cut into chunks
1 medium turnip, peeled and cut into chunks


Heat oil in a Dutch oven; dredge moose pieces in flour and brown in batches, being mindful not to over crowd the pan; add more oil if necessary. Remove meat from pot. Add butter to the pot and sauté garlic, onion, carrot and celery until they begin to soften. Add Dijon mustard, salt, pepper and thyme, stirring to combine, then deglaze with red wine, scraping up all the browned bits from the bottom. Add moose, beef broth and bay leaves. Cover and bring to a boil, allow to boil for 5 minutes.

Place in oven, preheated to 350°F (180°C) for 30 minutes; remove and add potatoes, carrots and turnip, return to oven for another 60 minutes.

Makes 4 to 6 servings.

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