Yield: 1 servings
Measure | Ingredient |
---|---|
4 pounds | Ripened moose |
\N \N | Salt and pepper |
⅛ teaspoon | Cloves |
½ cup | Water |
1 \N | Onion, sliced |
1 cup | Milk |
4 \N | Strips salt pork |
⅛ teaspoon | Cinnamon |
⅔ cup | Claret or weak vinegar |
½ \N | Bay leaf |
1 cup | Claret or cranberry juice |
Trim off any musty parts of moose and lard with salt pork. Sprinkle with salt, pepper, cinnamon and cloves. Marinate in claret or vinegar for 2 to 3 days in cold place. Drain, place in baking pan, add water, cover and cook in slow oven (300 degrees) about 1 hour.
Add bay leaf, onion and claret or cranberry juice, cover and cook until tender, about 1 hour longer. Remove meat and add milk to drippings. Heat to boiling and serve with moose. Serves 6 to 8.
Submitted By BARRY WEINSTEIN On 08-21-95