Braised Moose
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Braised Moose
Last updated 6/12/2012 1:10:02 AM. Recipe ID 37165. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Braised moose
 Categories: Meats
      Yield: 1 Servings
      3    Strips salt pork or thick
           Sliced bacon
      4 lb Moose roast
      1 ts Salt
    1/4 ts Black pepper
    1/2 ts Ground cinnamon
    1/4 ts Ground cloves
      1 ts Dry mustard
      4 tb Brown sugar
  2 1/2 c  Water
    1/2 c  White wine vinegar
      2 tb Onion flakes
      3 tb Flour
      1 c  Cranberry juice
      1 c  Milk
  Remove all fat from the moose roast & wipe well with a clean damp
  cloth. Lard the roast as follows: Cut salt pork or bacon into 1/4"
  strips & chill thoroughly. Pierce the moose roast with a sharp knife
  or skewer at 2-inch intervals & insert the chilled strips of salt
  pork or bacon. Place the roast in a glass, earthenware or porcelain
  bowl. Mix the salt, pepper, cinnamon, cloves, mustard & brown sugar
  with the water & vinegar & pour over the moose ( 3 cups of sweet
  pickle juice may be used in place of the brown sugar, water & vinegar
  if desired. ) Marinate the roast for 24 to 48 hours, turning it over
  frequently if the liquid does not completely cover it. Remove the
  roast from the marinade & place it in a covered roaster in a 350
  degree oven for approximately one hour. Add onion flakes & cranberry
  juice & continue roasting until tender. ( about one hour ). Transfer
  meat to a hot platter. Add flour to the pan drippings & stir until
  the flour has absorbed the fat. Add the milk, stirring constantly,
  until gravy is desired thickness. Serve hot with the roast.

Didn't find the recipe you were looking for? Search for more here!

[an error occurred while processing this directive]
Recipe ID 37165 (Apr 03, 2005)

[an error occurred while processing this directive]