This recipe is similar to another one on my site (paleo beef stew), but this one I made with moose meat, and switched up some of the ingredients/flavourings. You could also use beef or other wild game like caribou, deer or bison.
1 moose roast (roughly 3 lbs)
4 cups beef or moose stock
2-3 small or 1 huge sweet potato
4 large carrots
1 large white onion
6 garlic cloves
3-4 tbsp butter (ghee or coconut oil would work too!)
1 tbsp coconut flour
1 tsp raw apple cider vinegar
1 tbsp unpasteurized honey
2 bay leaves
1-2 tsp thyme
1-2 tsp parsley
The first thing you should do is thaw a moose roast (about 3 lbs) and roast it in 3 cups of water (to make the stock) at 325 F for roughly 1.5 hours. Set your roast drippings aside (should make about 4 cups).
Then peel, chop and mince your sweet potato, carrots, onion and garlic.
In a large pot on low, add butter, onions and garlic. Fry for a couple minutes until they start to brown. Add stock from roast.
Turn the heat up to medium-high and add sweet potato and carrots. You can also add all remaining ingredients now.
Simmer until everything starts to soften up. Remove from heat and serve.
This dish is great for lunches, and freezes well.