Moose stew - Norwegian style, Newfoundland made

This recipe was born out of a last-minute Nordic-themed dinner party. Just days before, my friend Alvan had regaled me with the story of his first moose hunt. A story which, having ended successfully enough to land me with several kilograms of stewing meat in my fridge, could be told in retrospective humility. It checked all the boxes of hunting lore: earnest amateurism, a bewildering chase, the breathless moment before a rifle is fired. Afterwards, it was my local Norwegian connection, Kristin, the sveltest sportswomen to have donned a hunting cap on this island, and incidentally the possessor of the hollowest legs I’ve ever encountered, who suggested  - or, rather, told me - that I should cook Norwegian-style moose stew for the dinner party. The next day, three recipes appeared in my inbox, all idiosyncratically translated from arcane Norwegian sources. Alright, I thought. Norwegian-style moose stew it would be.

Norwegian-style moose stew with Brussels sprouts

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