Moose Bourguignon

We can always count on NL Chef Mark McCrowe to bring the yummy - so when we asked him for a dish that celebrates local ingredients and 'batches up' nicely he did not disappoint.

We're grateful to you Chef for taking the time to share and we're some proud of ya for the great job you did on CHOPPED CANADA - you were right awesome! AND we don't know where you found the time to put it together, but we sure are looking forward to Island Kitchen: An Ode to Newfoundland when it's released in May (see note at bottom). You're the very knees of the bee! Thanks again!

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Moose Bourguignon recipe

Chef Mark McCrowe"This Stew is a Classic recipe from Julia Child except substituting the beef for moose.

It's perfect on a winter day served up with some creamy mashed potatoes.

Its also the perfect stew to freeze early in the week and have a elegant dinner on the weekend. Cheers"  Mark

ingredients small

6 oz bacon
2 to 3 Tbsp olive oil
4 lbs trimmed moose cut into 2-inch cubes, patted dry with paper towels
Salt and freshly ground pepper
2 cups sliced onions
1 cup sliced carrots
1 bottle of red wine
2 cups beef stock
1 cup chopped tomatoes, fresh or canned
1 medium herb bouquet (tie 8 parsley sprigs, 1 bay leaf, 2 sprigs fresh thyme, and 3 large cloves of smashed garlic together wrapped and tied in cheesecloth)
Beurre manié: 3 Tbsp flour blended to a paste with 2 Tbsp butter
24 pearl onions
Butter
1 1/2 pounds of button or cremini mushrooms, quartered

small method
In a large frying pan, sauté the bacon to brown slightly in a little oil; set them aside and add later to simmer with the moose, using the rendered fat in browning. Brown the chunks of moose on all sides in the bacon fat and olive oil, season with salt and pepper, and put them into a heavy-bottomed cast iron pot or covered casserole pan. Cut the bacon into 1-inch pieces and add to the pan.

Remove all but a little fat from the frying pan, add the sliced vegetables and brown them, and add to the meat. Deglaze the pan with wine, pouring it into the casserole along with enough stock to almost cover the meat. Stir in the tomatoes and add the herb bouquet. Bring to a simmer, cover, and simmer slowly on the lowest heat possible, either on the stove or in a preheated 325°F oven, until the meat is tender, about 1 to 2 hours.

While the stew is cooking, prepare the onions. Blanch the onions in boiling water for 1 minute. Drain and rinse in cold water to stop the cooking. Slice the end tips off of the onions, peel the onions and score the root end with 1/4 inch cuts. Sauté onions in a single layer in a tablespoon or two of butter until lightly browned. Add chicken stock or water half way up the sides of the onions. Add a teaspoon of sugar, and season with salt and pepper. Cover and simmer slowly for 25 minutes or until tender. The onions should absorb most of the water. If there is water remaining after cooking, drain the excess. Set aside.

Prepare the mushrooms a few minutes before serving the stew. Sauté quartered mushrooms in a few tablespoons of butter and olive oil until browned and cooked through.

When the stew meat has cooked sufficiently, remove all solids from the sauce (except the moose) by draining through a colander set over a saucepan. Return the moose to the casserole. Press juices out of the residue into the cooking liquid, then remove any visible fat and boil down the liquid to 3 cups.

Off heat, whisk in the beurre manié, then simmer for 2 minutes as the sauce thickens lightly. Correct seasoning and pour over the meat, folding in the onions and mushrooms.

serving and tips small
Serve hot over a bed of creamy mashed potatoes....

Bon appetite!
spring f&d

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AQUA-BENNY top Mudder's Pickles bottomWhile you're here be sure to check out Chef Mark McCrowe making his special AQUA Benny for us when we visited his Water Street, St restaurant - click here for that

And be sure to try his Mudder's Pickles - a family classic and a restaurant favourite! Click here for the recipe for those.

 

SABS Note of Noteworthiness

Chef Mark McCrowe has teamed up with fellow chef and photographer Sasha Okshevsky to present "Island Kitchen: An Ode to Newfoundland".This unique cookbook will document Newfoundland’s up and coming culinary style, and various products and suppliers.

Island Kitchen An Ode to NewfoundlandTraditional indigenous ingredients and local artisan products are showcased in unique recipes that bring a new light to Newfoundland cuisine and help carry on the tradition and culture to a new era. Island Kitchen is a celebration of the amazing food, tradition and people that make Newfoundland such a special place.

 

SABS On-Line Hook-Ups for Chef Mark McCrowe

For more info on Mark's restaurants try their official sites www.aquarestaurant.ca   & www.theclubrestaurant.net

Follow on Twitter: @MarkMcCrowe

Like him on Facebook: Mark McCrowe

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