Bouef Bourguignon with moose meat
Johan Bergquist
4-6
The dish is known for its rich and full flavor that becomes extra prominent with the moose meat. The original is a favorite among food lovers the world over, and doesn't get less tasty with the game meat touch.
Ingredients
1 kg moose stew pieces
1 carrot
2 yellow onions
2 garlic cloves
2,5 tbsp tomato puree
2 tbsp wheat flour
4 dl red wine preferably full bodied
4 tbsp game meat stock
2.5 dl water
1 bouquet of thyme
A small sprig of rosemary
2 bay leaves
500-700 g small onions or finely chopped shallots
250 g mushrooms, small or chopped larger ones
100 g bacon, diced or cut smoked pork belly
salt & pepper
Instructions
Marinate the meat in a bag with the wine for about 2-5 hours
Strain the meat and save the wine
Brown the meat in a pot with butter, season with salt and pepper and set it aside
Cut the carrots, onion and garlic into slices. Fry them in a pot together with the tomato puree. Sprinkle over the flour and stir so that no lumps of flour remain. If you make larger quantities, it may be worth using a binding agent afterwards.
Pour in wine, thyme sprig and bay leaf.
Put the meat in the pot and add broth to cover. Let the pot simmer until the meat is tender, it takes about 1 1/2 hours.
Cut the bacon into cubes and fry them in a frying pan, when the bacon has started to release its fat, add the mushrooms.
Peel the small onions and prepare the other ingredients
Put the small onions, mushrooms and bacon in the pot and simmer for a few minutes. Top with fresh herbs.
If the pot seems too thin, you can straighten it with a little flour mixed with room-warm butter, which is poured down in the pot. If it's too thick, thin it out with broth.
Serve with mashed potatoes flavored with a little västerbotten cheese and grilled cabbage on top
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