Skip to main content

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.



Comments

Popular posts from this blog

No Yeast Old Fashion Cinnamon Rolls

 These delicious cinnamon sticky rolls have been in my family for over 40 yrs. No yeast is required, so you can whip up a batch of these in no time. Still tender, sticky sweet and delicious! Ever since I can remember Mom would make these as a special treat. It wasn't too often, but every once in a while, we'd come home to these no yeast cinnamon rolls, as an after school snack. Growing up, this is what I thought cinnamon rolls were. I wasn't aware that there was a yeast version of cinnamon rolls. As much as I LOVE the yeast version, this no yeast version seems to make an appearance more frequently here at home.  Since there is no yeast in the dough, it does not need to rise for 30 minutes before being rolled out and baked. When I worked in the retirement home the residents were always excited when I made these cinnamon rolls. They said it reminded them of their childhood. It was amazing seeing how happy a simple recipe could make them. I don't make these very often and

Black Forest Roll Cake

Light and fluffy cherry and whipped cream filling is rolled in an airy sponge cake. 13 years ago, I made a dinner that I was totally proud of. Not only did it taste wonderful, it looks fantastic too. I was so proud of myself that I took a photo, which I wanted to share with my friends and family. Only I didn't know how I could share it with everyone, at the same time. Then a thought came to me- a blog!!!  I've always been a foodie. While growing up, I'd often watch talk shows, just to see the cooking segments. I'd sit with a pen and paper, quickly jotting down ingredients and directions, to hopefully recreate recipes at home. I still remember a beet salad I begged my mom to let me make, asking her to buy raspberry wine vinegar for the dressing. It turned out to be something neither of us enjoyed, and up until a few years ago, Mom still had the vinegar in her cupboard.  I first started my first blog, Hun... What's  for Dinner?, as a way to share recipes with my famil

The BEST Bacon Cheddar Deviled Eggs

 Hard boiled eggs are transformed into a magnificent, indulgent appetizer, by mixing the yolks with sharp cheddar cheese and smokey bacon. A welcome addition to any gathering and a great way to use those coloured hard boiled Easter eggs! Jump to Recipe Eater growing up was always a magical time. I love how my parents tried to make holidays such as Eater and Christmas so magical. I was always in awe when I would wake up to Easter treats on the couch, on Easter morning. It was a welcome sight after partaking in Lent for 40 days. Every lent we would give up candy, making us appreciate our Easter treats all that much more. Our family is Catholic, so Easter and Christmas were centered around religion and teachings, but I appreciate that Mom and Dad also made it fun and let us believe in things like the Easter Bunny and Santa Clause.  Mom would buy the Easter egg dying kits and we would colour eggs on the Saturday before Easter. Everyone would choose their favourite to enjoy for breakfast af