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Print this Recipe    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.

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