INGREDIENTS

• 1 tablespoon canola oil
• 4-6 ounce cuts of moose
• ½ teaspoon salt
• 2 cups frozen peas and carrots
• 1 cup frozen or fresh chopped onion
• 2 teaspoons all-purpose flour
• 1 cup broth or stock or water
• ½ teaspoon black pepper

PREPARATION

1. Heat oil in a large skillet on medium-high.
2. Sprinkle moose with ¼ teaspoon salt.
3. Add moose to the skillet. Cook until well-browned on each side.
4. Remove moose from skillet and set aside.
5. Add peas and carrots and onion to the skillet.
6. Cook vegetables, stirring often, until lightly browned (about 3 minutes).
7. Add flour to vegetables in the skillet.
8. Cook, stirring often, for 30 seconds.
9. Add broth/stock/water to skillet and bring to a boil.
10. Cover and reduce heat to medium and simmer for 5 minutes.
11. Return moose to skillet, nestling meat in the liquid.
12. Sprinkle with pepper and remaining salt.
13. Cover and cook until sauce is slightly thickened and meat is warmed through.

NOTES

• Canola oil is one of the healthier oil choices, but other oils/fats may be substituted.
• It is healthier to reduce salt intake. If you are using broth or stock, use an unsalted type if possible.

Adapted from – https://www.eatingwell.com/recipe/275486/skillet-pork-chops-with-peas-carrots-pearl-onions/