Recipe courtesy of Jeremy Charles, Executive Chef at Raymonds Restaurant in Newfoundland. You can read more about Jeremy Charles on page 18 of our Lifestyle Magazine.
In the absence of a moose, elk or beef may be substituted.
Set the EGG for direct cooking without the convEGGtor at 500°F/260°C. Place the Dutch Oven on the grid to preheat for 10 minutes.
Trim the meat, cut into bite-sized cubes and set aside. To make a seasoning sachet, put the thyme, bay leaves, lemon zest and orange zest on a small piece of cheesecloth, pull up the sides and tie with string. Set aside. Add the bacon to the Dutch Oven and cook for 6 minutes or until crisp. Transfer the bacon to a plate lined with paper towels and set aside. Reserve the bacon fat in the Dutch Oven. Add the carrots, celery and onions to the Dutch Oven and cook until caramelized and golden brown in color. Remove the vegetables with a slotted spoon and place them in a small bowl.
Allow the Dutch Oven to reheat for about 2 minutes. Season the meat with salt and pepper and add to the Dutch Oven. Sear on all sides for about 10 minutes, or until brown. Add the garlic and cook for one minute, then add the flour and stir. Slowly add the lager, one bottle at a time. Add the reserved sachet and bacon and the coriander and stir well. Cover the Dutch Oven and simmer for 30 minutes.
Reduce the heat to 300°F/149°C. After 30 minutes, add 3 cups of water, cover the Dutch Oven and simmer for 30 minutes. Add 3 more cups of water, cover and simmer for 15 more minutes. Add 1 more cup of water, cover and simmer for another 15 minutes. Add the potatoes, tomatoes and reserved carrots, celery and onions. Add the remaining 2 cups of water, cover and simmer for another 30 minutes. Remove the Dutch Oven from the heat; discard the sachet and add the lemon juice, orange juice, butter, peas and chives. Season with salt and pepper. Serve immediately.