Yield: 1 servings
Measure | Ingredient |
---|---|
4 pounds | ripened moose |
1 \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.
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