Moose Stew Cuts
Moose stew cuts are naturally lean, with a rich flavor and a characteristic aroma of the wild. These pieces are selected from various parts of the moose body - different muscle parts, which give the meat a variety of textures and a distinctive flavor. Due to the high muscle activity, moose has a denser structure than roe deer or venison, with more connective tissue, but with longer processing it becomes incredibly tender and juicy.
— HOW TO MAKE
Due to its higher connective tissue content, moose is perfect for long-cooked dishes – when slowly cooked or baked at low temperatures, the tissues break down, and the meat becomes soft and rich in flavor. During long cooking, the cartilage naturally melts, giving the dish a soft, slightly sweetened natural texture, which enriches the taste and gives the dish richness. Before stewing, it is worth frying the pieces over high heat to intensify the aroma and develop a richer taste. Since moose is lean, it is important to maintain moisture during cooking – use broth, wine or a long stew in a covered container so that the meat does not lose its tenderness.
— BEST
Moose stew with dried apples and mashed potatoes
A slow-cooked dish with a rich flavor and soft texture. Cozy, fragrant, and perfect for a cooler evening - simple, yet incredibly delicious.
