Red Wine Braised Moose with Root Vegetable & Crispy Fried Potatoes


  • 1 large leek
  • 2 carrots
  • 1 onion
  • Canola oil
  • 2 Yukon gold Potatoes
  • 1 lb moose steak
  • ½ cup crushed tomatoes
  • ½ cup red wine
  • 3 garlic cloves


  1. Cut the leek, carrot and onion into 1/2inch dice. Cut the moose into 1 inch pieces. In a pot heated on medium-high, add a big glug of canola oil, and all the cut vegetables. Cook 4-5 minutes, until starting to brown, then add moose steak and cook another 7-10 minutes until browned. Add tomatoes, wine and garlic cloves, and bring to a simmer. Reduce heat and cook 15 minutes until sauce is thickened.
  2. To prepare potatoes, parboil Yukon gold potatoes until slightly soft. Cut the potatoes into small pieces and place them into a hot frying pan along with a big glug of canola oil and a big pinch of salt. Cook on medium high heat for 10 minutes, stirring often, until browned. 

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