Yield: 1 servings
|4 pounds||ripened moose|
|1||salt and pepper|
|4||strips salt pork|
|⅔ cup||claret or weak vinegar|
|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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