Title: Braised Moose
Categories: Game
Yield: 1 Servings
| 4 | lb | Ripened moose |
| | | Salt and pepper |
| 1/8 | ts | Cloves |
| 1/2 | c | Water |
| 1 | | Onion, sliced |
| 1 | c | Milk |
| 4 | | Strips salt pork |
| 1/8 | ts | Cinnamon |
| 2/3 | c | Claret or weak vinegar |
| 1/2 | | Bay leaf |
| 1 | c | Claret or cranberry juice |
Trim off any musty parts of moose and lard with salt pork. Sprinkle with
salt, pepper, cinnamon and cloves. Marinate in claret or vinegar for 2 to
3 days in cold place. Drain, place in baking pan, add water, cover and
cook in slow oven (300 degrees) about 1 hour. Add bay leaf, onion and
claret or cranberry juice, cover and cook until tender, about 1 hour
longer. Remove meat and add milk to drippings. Heat to boiling and serve
with moose. Serves 6 to 8. From: Barry Weinstein Date: 08-21-95 From: Dave
Sacerdote
Date: 31 Mar 97 National Cooking Echo Ä