Rosemary Burgundy Moose (or Venison)

Rosemary Burgundy Moose (or Venison)


  • 6 pounds moose or venison stew
  • flour
  • oil
  • 8 onions quartered
  • 1 pound mushrooms (optional)
  • 2 cups Burgundy or other dry red wine
  • 2 uups beef stock
  • 2 2-inch sprigs fresh rosemary, chopped
  • 4 large cloves garlic chopped
  • pepper and salt


Brown onion in oil, toward end add garlic. Remove from pan. Brown mushrooms (if adding) Remove them from pan. Flour mean and brown. Combine all in glass dutch oven. Bake for 1 1/2 to 2 hours or until Serve with white or wild rice.

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