Moose Bourguignon

1. Bacon Rendering: Start by cooking thick-cut bacon in your Dutch oven until it's perfectly crispy, about 4-5 minutes. Remove the bacon but keep every drop of that liquid gold fat in the pot.

2. Meat Browning: Working in batches so you don't crowd the pan, sear the moose chunks for 2-3 minutes per side in the bacon fat until deeply browned on all sides. This fond on the bottom is pure flavor.

3. Aromatics: Add the onions, carrots, and garlic to the pot and sauté until softened and fragrant, about 5-7 minutes. They'll pick up all those delicious browned bits. Stir in tomato paste.

4. Deglazing: Pour in a full bottle of good red wine and scrape up every bit of fond from the bottom. Let it simmer for 15-20 minutes and reduce slightly.

5. Long Braise: Add stock and potatoes with other vegetables. Cover and slide into a 325°F oven. Let it braise for 3 to 4 hours until the moose is fall-apart tender.

6. Finishing: Stir in the pearl onions and mushrooms. If the sauce needs thickening, simmer uncovered until thickened. Return the bacon, taste, and adjust seasoning.

Nutritional Information

Per serving: 390 calories, 52g protein, 16g fat, 5g carbohydrates.