Variety Meats: Moose Neck by Recipe Cottage

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	Moose Neck

		Marinated Moose Neck Yield: 6 Servings 3 lbs moose neck meat 2 onions, chopped 1 carrot, sliced 1 clove garlic, minced 1 tsp salt 10 peppercorns 5 juniper berries 1 Tbsp chopped parsley 1 bay leaf juice of 1 lemon 1/2 cup 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.