Moose Stew Chop House

Moose stew is the kind of dish served in Northwoods chop houses and hunting-cabin kitchens across Canada, Maine, and Alaska, where game meat is a pantry staple rather than a novelty. Moose meat is leaner and richer than beef with deep, almost wild mineral flavor, and a long braise in red wine and beef broth is exactly what it needs to tenderize the naturally tight muscle into something luxurious.

The classic French technique of finishing with beurre manie (butter-flour paste kneaded together) is what separates chop-house stew from home-cook versions. Dropping the paste into simmering stew melts the butter while the flour instantly thickens the broth into a glossy, velvet-textured sauce. You get a proper gravy consistency without the floury taste of a raw roux or the grittiness of a cornstarch slurry. Serve over buttered rice or soft polenta.

Pro Tips

• Brown the meat in batches, leaving space between cubes. Crowding steams the meat and robs the stew of the deep fond that carries big flavor.
• Use a hearty dry red wine like a Cotes du Rhone or Zinfandel. Thin or sweet wines throw off the balance of the finished broth.
• Add the small onions and potatoes only in the last 15 minutes. Cooked too long they turn to mush and lose their identity.
• Make the stew a day ahead. The flavors deepen overnight and gamey edges mellow into richness.

Variations

• Swap moose for venison, elk, or bison. Cook times stay roughly the same for similar cuts.
• Add a tablespoon of tomato paste with the broth for a richer, more deeply colored gravy.
• Stir in a half cup of mushrooms with the initial simmer for earthier undertones.