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Home-Canned Moose Stew (Tushenka)

An amazingly tasty, fragrant homemade canned stew from a bit of an exotic meat. I used to think canning meat stew was complicated, but it turned out to be nothing of the sort. This year I tried it with all kinds of meat — even moose! The stew comes out so delicious and aromatic that, believe me, it doesn't last long. I'm honestly sorry I only had 3 kilograms of moose...

AliyahAuthor avatar
Recipe author
Moose stew
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 61 % 14 g
Fats 35 % 8 g
Carbohydrates 4 % 1 g
132 kcal
GI: 100 / 0 / 0
    1. Cover the moose meat with cold, lightly salted water and let it soak for 1–1½ hours. 2. Cut the moose and pork into fairly large pieces. 3. Cut the fatback into cubes and render it in a hot skillet, but don't fry it hard — leave some small whole pieces. 4. You'll need seven half-liter (1-pint) canning jars. Drop a few peppercorns into the bottom of each, then add a tablespoon of the melted pork fat along with some pieces of fatback. 5. Layer in moose meat and sprinkle with salt, then a layer of pork, salted again. 6. Finish with another layer of moose meat. Fill the jars to about an inch below the rim. 7. Pour in cold water until it just covers the meat. 8. Set the lids on the jars (don't seal them tight) and place them on a baking sheet in a cold oven. 9. Turn the oven on to 350°F (180°C). Once the liquid in the jars comes to a boil, lower the temperature to 300°F (150°C). 10. Cook the stew for 4½ hours, topping up the jars with a little water during the first three hours if needed. 11. Add 2 whole garlic cloves and 1 bay leaf to each jar, set the lids back on, and cook for another half hour. 12. For long-term storage, seal the jars while hot and let them cool in a warm spot. If you're not storing it long, let the jars cool almost completely in the turned-off oven, then close the lids and refrigerate for up to 1 month.

Caloric content of the products possible in the composition of the dish

  • Pork fat - 333  kcal/100g
  • Pork meat - 357  kcal/100g
  • Pork - low-fat roast - 184  kcal/100g
  • Pork chop on a bone - 537  kcal/100g
  • Pork - schnitzel - 352  kcal/100g
  • Pork Shoulder - 593  kcal/100g
  • Boar's leg - 113  kcal/100g
  • Pork - 259  kcal/100g
  • Pork fat - 871  kcal/100g
  • Melted pork fat - 947  kcal/100g
  • Pork rinds - 895  kcal/100g
  • Lard - 797  kcal/100g
  • Fatback - 658  kcal/100g
  • Garlic - 143  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Black pepper peas - 255  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Moose - 100  kcal/100g

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