If you're looking for a recipe to feed your family for a week, then this yummy stew is for you! This is also a perfect meal for batch cooking as you could freeze half. You could also make this to feed a small army... well not really, but almost! Who ever you decide to feed this nourishing meal to, they will be grateful you did!
In this recipe I used ground moose. In the past month we were lucky enough to fill our freezer with moose. We have roasts, sausages and A LOT of ground moose. I would have to say that moose is my favourite of all wild game. It's super tender and very lean. Because of these factors it takes some caution when cooking. Moose requires extra fat to help amplify and keep the integrity of the moisture in the meat. Cooking with extra quality oil or in bone broth are both great options.
I am fairly new to eating wild game. It's not something I grew up eating nor was I apart of a hunting world. Although I have a lot to learn, there are a few wonderful things I have learnt about hunting and wild game. Because I am a carnivore, I believe strongly that an animal's life should have quality and they should live as closely to natural as possible. I believe there is an energetic exchange that happens when we eat animals. If an animal lives a life that was wild or one with limited pain (by this I mean not inflicted pain by humans, being stuck in cages or small spaces, living in feces, having body parts removed purposely) than that is the energy we ingest. Death does not rid the tissue and muscle of pain. An animal that has had little to no quality of life experiences high levels of stress, which is distributed through it's body, remaining in the meat that we eat. On the flip side, an animal who has lived a free and joyous life with fresh air, exercise and eating food that is natural, creates and makes who that animal becomes.
Something I recently heard from great friends of ours who are also Aboriginal, was that eating wild game is considered eating medicinally. Animals innately know the land in which they live and graze on what is natural to their diet, but they also ingest medicinal herbs to help with an injury or just because. Wild animals want to be well, so they eat what makes them feel good, feel strong. Like I stated before, what an animal eats creates who they become. What they eat, we eat. It's their offering to us. As a holistic nutritionist you can imagine how I valued the importance of this statement... and how cool I thought this was!
Hunting done respectfully and ethically is natural to the human race. After all it literally grew and expanded the human population. Factory farm is the opposite. There is a peace of mind knowing where you food comes from, knowing how it lived and died.
Another important factor when eating wild game is you can rest assured that the meat is free of antibiotics and artificial hormones. The meat has essential fatty acids, is rich in protein, iron, fat soluble vitamins like A and E and is rich in antioxidants.
- 1 tbsp extra virgin olive oil
- 1 large onion, diced
- 1.5 lbs of wild game or pasture raised, grass fed beef or bison
- 2 large carrots, sliced
- 5 cups green cabbage, chopped
- 4 cups bone broth, chicken or beef works
- 1 24 oz jar of tomato sauce
- 2 15oz jars or cans of stewed or diced tomatoes
- 3-4 large cloves garlic, pressed or finely minced.
- 1 tbsp of gluten free Worcestershire sauce
- 1.5 tsp paprika
- 1 tsp dried oregano
- 3/4 tsp dried thyme
- 2 bay leaves
- 3/4 cup sprouted brown rice or mixture of brown rice and quinoa (I used Tru Roots mix)
- 1 tbsp lemon juice
- 1/2 cup fresh parsley, chopped
- In a large stock pot, heat oil over medium heat. Add onions and cook until translucent.
- Add meat and break up with a spatula. Cook until meat is brown.
- Add carrots and cabbage. Toss with the meat and onions and let cook for about 5 minutes.
- Add tomato sauce, broth, tomatoes, garlic, Worcestershire sauce, spices and bay leaves. Mix together. Add rice or rice/quinoa mix. Bring to a boil, cover and reduce heat to simmer. Cook for about 1 hour.
- Once finished, add lemon juice and parsley.
- Serve and enjoy!
This yummy recipe was adapted from Cooking Classy