What you need:
2 pounds moose steak cut into 1 inch pcs
2 table spoons all purpose flour
1 tea spoon salt
One half teaspoon black pepper
2 tablespoons olive oil
1 large onion coarsely chopped
2 garlic cloves chopped
One quarter cup dried morel mushrooms soaked in hot water for 30 minutes
3 tablespoons of mushroom soaking water
1 pound crimini mushrooms wiped clean and thickly sliced
One and one half tablespoon of tomato paste
1 cup caribou or moose or beef stock
1 cup of your favourite stout
One tablespoon Worcestershire sauce
2 sprigs fresh parsley
One cup frozen lowbush cranberries
One 10 X 10 thawed sheet of all butter puff pastry
One large egg slightly beaten
One Tablespoon of water
Put in oven rack and preheat oven to 350 degrees
Pat moose meat dry
Stir together flour salt pepper in shallow dish. Toss meat in mixture to coat. Shake off excess flour and transfer to a plate.
On the stove top, heat oil in a wide five or six liter oven proof pot on medium heat until it shimmers then brown the meat in three batches. Cook each for five minutes turning occasionally then transfer to a bowl.
Add onion, garlic and mushroom water to the pot and scrape any browned bits from bottom of pot. Stir frequently until onion is soft about five minutes.
Combine all ingredients into your pie plate or casserole and cover with the puff pastry. Bake until the internal temperature reaches at least 165 degree F.
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