Crockpot Moose Stew

Tender wild moose, is slow cooked all day with potatoes, peas, carrots and herbs, resulting in a hearty and delicious cold weather dish.

I can say that I've missed blogging. I've missed creating recipes, taking photographs and sharing them with you. Sometimes life gets in the way, which is the case here.

Five years ago my life took a turn I never thought it would. I suddenly found myself as a single mom, who suddenly had to find a job and be both mom and dad to my children. That transition, along with trying to heal a hurt and broken heart, was too much to focus on and things like my blog fell to the wayside. They say things in your life happen for a reason and that what doesn't kill you makes you stronger. Well let me tell you, I was able to build myself back up and show my children that their mom is a strong and determined woman that will always be there for them, even when she feels defeated. Five years later, I can proudly say that I am doing better then I have in a long time....even before my marriage ended, and I am now ready to return to blogging, to create, to photograph and to share fantastic recipes with you.

I decided to make this crock pot moose stew my come back recipe, because this shows who I am. I am a simple small town girl, who grew up eating wild game and hearty down home recipes. With hunting season beginning, I've been trying to use whatever moose is in my freezer, to make room for this year's kill. Now I know some of you think hunting is a bad thing, but my family hunts to feed ourselves. We do not hunt for sport, we hunt to fill the freezer. With the cost of living increasing at insane speeds lately, any help I can get to cut my grocery budget is much appreciated. This recipe can also be made with beef (nice tender stewing beef would be best), if moose isn't your thing.

Crock Pot Moose Stew

1 1/2 lbs moose steak (or stewing meat), cut into bite size pieces

15 mini white potatoes, cut into quarters

2 medium carrots, slices

1 onion, chopped

1/2 tsp ground thyme

1 large bay leaf

6 C beef broth

1 packet brown gravy

1/2 tsp each, salt & fresh ground pepper

1 1/2 C frozen peas

2 Tbs each, cornstarch & cold water

In a 6 quart crock pot, place the meat, onion, potatoes, carrot. Whisk the brown gravy mix and thyme into the beef broth, and add to the crock pot. Add in the bay leaf and season with salt and pepper. Cook on low heat for 6-8 hrs.

30 minutes before serving, add the peas to the crock pot. Mix the cornstarch with the cold water and also add to the crock pot, stirring to combine. Stir mixture well before serving and remove the bay leaf.