I made this stew after returning from a hunt in Maine. Like all stews, it should be a mix of what you like and have on hand. My grandmother didn’t use measurements in her kitchen, and this doesn’t either.
My friends Brian and Marlene Badger run the Grindstone Lodge in Maine. This recipe is a nod to Marlene’s wonderful moose stew that she serves at the camp table when you are lucky.
It all starts an excellent cut of bear meat, cubed, and soaked in milk overnight.
The next day, dredge the cubes in flour and brown in a cast iron dutch oven until a roux forms. Add all the ingredients and let it cook slowly until the veggies are ready. Serve with a sprinkling of Old Bay seasoning on the top, celery as a garnish, and yellow cornbread on the side.
These are some ingredients that I think make a tasty stew, change it as you wish.
- Bear meat loin or shoulder
- Flour spiced with garlic salt and Old Bay seasoning
- Olive oil and butter for browning
- Beef broth
- Natty Boh beer
- Turnips or Parsnips
- Old Bay seasoning