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Add a photoServings: 6
Ingredients
- 3 lb Moose neck meat
- 2 med Onions, minced
- 1 x Carrot, sliced
- 1 cl Garlic, chopped
- 1 tsp Salt
- 10 x Peppercorns
- 5 x Juniper berries
- 1 Tbsp. Minced parsley
- 1 x Bay leaf Juice of 1 lemon
- 1/2 c. Salad oil
- 10 ounce Bottle beer
- 10 ounce Bottle ginger ale
Directions
- 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 possibly earthenware bowl, cover and let stand in a cold 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 hrs or possibly more till tender.
- Remove the meat and set aside. Remove and throw away 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 Tbsp. flour mixed into 1/2 c. water. Stir till smooth. Add in the meat and heat thoroughly. Serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 204g | |
| Recipe makes 6 servings | |
| Calories 202 | |
| Calories from Fat 160 | 79% |
| Total Fat 18.06g | 23% |
| Saturated Fat 3.06g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 403mg | 17% |
| Potassium 100mg | 3% |
| Total Carbs 6.24g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.84g | 1% |
| Protein 0.85g | 1% |
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