Everything Newfoundland & Labrador with its Culture, Cuisine and Traditions

Moose Stew

Makes 6 servings


  • 3 tbsp pork fat (or vegetable oil)
  • 2-3 lbs boneless moose meat (1” cubed)
  • 1 lg onion (med chopped)
  • 3 tbsp all-purpose flour
  • 4 cups beef broth (or water)
  • 4 lg carrots (med dice)
  • 1 small turnip (med cubed)
  • 8 med potatoes (med cubed)
  • Salt & pepper


In a stewing pot, med-high heat, sauté meat (both sides) in pork fat until lightly brown (fry in small batches). Remove and set aside. Season to taste.

Lower to med heat, add onion, and continue cooking until onion becomes golden brown (approx 5 minutes). Add flour and continue cooking over high heat until mixture or roux is slightly brown and bubbling (4-5 minutes).

Stir in broth and bring to a boil. Stir until liquid thickens. Season to taste. Return meat to pot and cover, simmer for 1½ hours. Add carrot, turnip, and simmer for 15 minutes. Add potato and cook for another 15 minutes or until all vegetables are tender. Serve piping hot with fresh homemade bread.

I’ll be over now, d’once– I will be there right away








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