Recipe of the Week - Ragu di Alces con Gnocchi di Patata

I've put a Maine spin on this traditional country Italian dish. Moose is startlingly similar in flavor and texture to beef or bison, but is almost completely free of intramuscular fat due to its natural, grazing diet. Despite that, it makes for a rich and hearty addition to this stew. Indeed, this dish could be made with any number of different game meats in Bologna, the region from which it originated.

Ragu di Alces con Gnocchi di Patata

(Moose Stew with Potato Dumplings)

Serves 6-8

Ragu

3 pounds moose steak, silverskin removed, and meat cut into 2-inch cubes
¼ Cup all-purpose flour
½ Cup olive oil
5 stalks celery, washed and roughly chopped
2-3 large carrots, peeled and roughly chopped
1 large onion, roughly chopped
4 cloves garlic, smashed
Small bunch fresh parsley
2 large sprigs rosemary
3 bay leaves
2 Tbsp tomato paste
2 Cups red wine (I use Malbec)
1 ½ Cups diced tomatoes, drained
3 Cups beef broth
Salt and pepper to taste

Moose Steak - notice the absence of intramuscular and cap fat.

Don't be scared - I would never steer you wrong.

Preheat oven to 325°. In a large bowl, toss moose with salt, pepper, and flour until lightly coated. Heat olive oil in a heavy Dutch oven on medium-high. Working in batches, sear moose on all sides until brown. Remove to plate.

Mirepoix. The lovely thing about peasant-style cuisine is that precise cuts are not required.

Reduce heat to medium, and add onion, carrots, garlic, and celery. Season with salt and pepper, and cook until vegetables brown lightly – 15 minutes or so. Stir in tomato paste and cook until it darkens. Deglaze with wine and cook until slightly reduced.

Cooking with vino is delightful. Don't forget to scrape the bottom of the pan!

Add tomatoes and cook until sauce thickens-about 5 minutes. Tie together herbs and bay and place in center of pot. Top with moose distributed into a single layer. Pour broth over moose, bring to a boil. Remove from heat, cover with tight fitting lid, and place in oven for two hours.

Into the oven...

When moose is tender, remove to a sheet pan and shred with two forks. With a potato masher, coarsely mash vegetables into a thick sauce. Stir shredded moose into sauce, and season as needed. Serve over gnocchi or soft polenta.

Potato Gnocchi (courtesy of Bon Appetit)

4 small russet potatoes (22 to 24 ounces total), peeled, cut into 1/2-inch pieces
1 large egg
2 tablespoons whipping cream
1 1/4 teaspoons salt
1/8 teaspoon ground nutmeg
1 1/2 cups (about) all purpose flour

Steam potatoes over boiling water until tender, about 12 minutes. Working in batches, press warm potatoes through ricer into large bowl (or place warm potatoes in large bowl and mash finely with potato masher). Cool until lukewarm, about 10 minutes. Add egg, cream, salt, and nutmeg and blend well. Add 1 1/2 cups flour and mix until soft and slightly sticky dough forms, adding more flour by tablespoonfuls if too moist. Turn dough out onto lightly floured work surface. Divide into 6 equal portions. Gently roll 1 dough portion between hands and work surface to 3/4-inch-thick rope about 20 inches long. Cut into 3/4-inch-long pieces. Roll each piece over wires of slender whisk or dinner fork to make grooves in gnocchi. Arrange gnocchi in single layer on floured baking sheet. Repeat with remaining 5 dough portions. Cook 1/3 of gnocchi in large pot of boiling generously salted water until gnocchi rise to top and are cooked through and tender, about 5 minutes (check at 4 minutes). Using large strainer or slotted spoon, transfer gnocchi to large baking pan, toss with olive oil, and arrange gnocchi in single layer. Cook remaining gnocchi in 2 batches and repeat.

To Serve

Plate 1/3 cup gnocchi and cover with ragu. Garnish with sprig or minced parsley. Serve with hearty red wine (for grown ups) or milk (for kids).

...and Voila!

In case you were curious, here is Amelia's opinion:

  "More moose please!"