For me this is a really hard decision because I love them both. Winter is just the time to have a delicious braise on the stove or in the oven. I grew up in Michigan so I always enjoyed coming in from the wintery outside, and warming my belly with some delicious stew. I think my vote is stew just for the childhood memories alone.
Favorite Winter Braise, beef stew vs short ribbs
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Lagom, I have never made stew with moose or reindeer how is it?
Reindeer has a different flavor that to me go better with a beer base stew. Again, stock from the bones and lots of onion and root vegies but i skip the juniper and lingon and go with tyme and rosemarie,black pepper. Finish with the boiled potatoes and some mersmor, good bread and more beer. I use a dark beer for the cooking, gunniess usually but have made it with Bass ale and it was tasty.
It is absoultly lovly, i make it in a with lots of root vegetables, a bit of onion, skip garlic and of course wine. I get the bones and make stock for the base. A lot of time I use a bit of juniper berry and add some lingon berry in at the end. Served with a few freshly boiled potatoes and if im feeling snarky and just feeding adults i give it just a whisper of good gin on top, like half a teaspoon of bomday saphire. And warm bread with honey butter.
Man! These both sound amazing! If you happen to have recipes you should post them. Especially the moose stew, which sounds delicious and different from anything I have ever had. Just curious, where do you get Lingon berries? The only place I have ever seen them is in the upper peninsula of Michigan fresh, but have never seen them anywhere else.
So for the moose stew, home vresion. Feeds 8 ish
First you need to prep a good stock from the moose bones, same process as a beef stock. I reduce a 40 ltr start to 5 ltrs
1 kilo of meat, cubed and seasoned with salt. I use chuck.
1,5 kilos root vegies, clean, peeled and cut into lg bite size pieces
Couple of lg yellow onions, rough chopped.
3 bay leaves
2tsp finely ground juniper berries or a sachet of a dozen whole. I prefer the sachet
Half ltr good red wine, drink the rest.
Liter of reduced stock plus water handy for volume
Little raps oil to sear
Couple deciliters of lingon
A bit of creme fraish, 1 deciliter or so
Some fresh parsley. Hacked into dust.
Sear the meat in oil and add the onion half way thru the searing plus toss in the sachet.
Deglace with wine, dont forget to drink the rest
Add root vegies
Reduce heat add stock and enough water to cover.
Before service boil so small fresh potatoes. Peeled or unpeeled. You make the call.
Add lingon with what ever liquid it has
Adjust seasoning with salt and pepper
At service, stir in creme fraich, plate, potato, parsley and gin
Take the bread from the oven. Butter with honey butter and eat. Dont forget more wiine since you finished the first bottle already. Dont forget to remove the sachet.
Braise or stew, I love slowcooking on colder days. I already posted quite a few here;
Wild boar civet (ragoût) using red wine, baby onion, mushroom... - stew
Babi Pangang (Indonesian pork dish) - braise
Pork cheeks in beer (with a lot of root vegetables in it) - stew
Chili con carne, with beans! - stew
Carbonade flamande with beef and beer - stew
Osso buco - braise
Coq au vin - stew
Vol au vent, chicken in velouté
Blanquette de veau, veal in velouté