Whitney pot roast
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Moose steaks; 1/2 lb each |
| 4 | larges | Onions; sliced |
| ½ | cup | Wine vinegar |
| 1 | can | Tomato paste; small , 5 1/2 fluid oz, 156 ml Water, equal amount to the tomato paste |
| Salt, pepper & paprika | ||
| ½ | cup | Butter; or oil |
| 2 | Garlic cloves; minced | |
| 1 | tablespoon | Pickling spices; tied in a bag |
| 3 | Bay leaves | |
Directions
Place steaks in cold water overnight. The next day, pat dry and season with salt, pepper and paprika. In a skillet, quickly brown steaks with butter or oil. Remove meat from skillet and set aside.
Saute onion and garlic until transparent and add remaining ingredients. Place meat in heavy roast pan and pour onion mixture over it. Cover and cook in a 350F oven for 2 hours or until meat is tender. Remove spice bag and bay leaves. Thicken liquid with flour and water. Serve.
SOURCE: _The Rural and Native Heritage Cookbook_ by Lovesick Lake Native Women's Association