Title: Marinated moose neck
 Categories: Game, Native, Canadian, Jw, Venison
      Yield: 6 Servings
 
      3 lb Moose neck meat
      2 md Onions; chopped
      1    Carrot; sliced
      1 cl Garlic; minced
      1 ts Salt
     10    Peppercorns
      5    Juniper berries
      1 tb Chopped parsley
      1    Bay leaf
           Juice of 1 lemon
    1/2 c  Salad oil
     10 oz Bottle beer
     10 oz Bottle ginger ale
 
  Wash meat well in salted water. Remove any tough membranes and all the
  tendons. Cut meat into 1 1/2" cubes. Drain.
  
  Mix all the ingredients in a large glass, crockery or earthenware
  bowl, cover and let stand in a cool place 2 days, stirring twice a
  day.
  
  Place meat and marinade in a large kettle and bring slowly to a boil.
  Cover, reduce heat and simmer for 2 hours or more until tender.
  
  Remove the meat and set aside. Remove and discard the bay leaf.
  Strain the liquid forcing the vegetables through the strainer. Return
  the liquid to the stove, bring to a boil and thicken it with a paste
  made of 2 tablespoons flour mixed into 1/2 cup water. Stir until
  smooth. Add the meat and heat thoroughly. Serve.