Moose Stew with Chanterelles

Ingredients

• 300 g moose meat (shoulder with bone)
• 0.5 head of celeriac
• 3 Carrots
• 250 g fresh chanterelles
• 1 vegetable onion
• 1 stale roll
• 2 tbsp plant oil
• 300 g moose bones
• 2 Bay leaves
• 3 allspice berries
• Salt
• 800 g waxy potatoes
• Salt
• 1 egg
• 150 g flour
• nutmeg
• pepper (ground)
• flour (for working)
• 4 ripe tomatoes
• 1 egg
• paprika powder (to taste)','4 chapatis (optional)','2 tbsp freshly chopped parsley

Instructions

1. 1.

   Wash the meat, pat dry, separate from bones and cut into bite-sized cubes. Peel and dice the vegetables. Clean the mushrooms. Trim the onion and finely dice it. Process the meat through a meat grinder with a small hole plate. Soak the roll in lukewarm water.

2. 2.

   Heat oil in a pot and sear the bones on all sides until browned. Add 1.5 l water, spices, and a pinch of salt. Simmer over medium heat for 1½–2 hours. Strain the broth through a sieve into a new pot.