Braised Moose
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Braised Moose
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Last updated 6/12/2012 1:10:02 AM. Recipe ID 37165. Report a problem with this recipe.
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      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.
  
  File




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Recipe ID 37165 (Apr 03, 2005)

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