Marinated Moose Neck 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. Marinated Moose Neck printer friendly version located here.
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