Title: Marinated Moose Neck
Categories: Game Amerind Canadian 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.

From "Northern Cookbook by Indian and Northern Affairs Canada" Posted by: Jim Weller

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