Braised moose
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | ripened moose |
| 1 | salt and pepper | |
| ⅛ | teaspoon | cloves |
| ½ | cup | water |
| 1 | onion, sliced | |
| 1 | cup | milk |
| 4 | strips salt pork | |
| ⅛ | teaspoon | cinnamon |
| ⅔ | cup | claret or weak vinegar |
| ½ | bay leaf | |
| 1 | cup | claret or cranberry juice |
Directions
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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