Preheat the oven to 175 C (350 F).
Discard layer of coagulated fat that will have risen to the top of the stock. Add the stock and the seared moose cubes to the cast-iron pot. Cover and cook for 2.5 hours.
Remove from oven and add the carrots, onions, bacon lardons and mushrooms. Give the pot a good stir, return it to the oven and cook for another 1.5 hours. If it seems to be cooking too quickly, turn the heat down to 150 C (300 F).
When it’s finished, the sauce should coat a spoon. Using tongs, remove the herb twigs and using a spoon, skim off any fat. If the sauce is too thick, thin it with a bit of water, and if it’s too thin, reduce it on the stove top, but after almost 4 hours in the oven, it should be perfect.
