Ingredients
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3 lb (1.36 kg) Moose Meat
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6 tbsp (90 ml) Vegetable Oil
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Salt
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2 lb (1 kg) Onion
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2½ cups (625 ml) Ale
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½ cup (125 ml) tinned Beef Broth
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2 tbsp (30 ml) Flour
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1 tbsp (15 ml) White Vinegar
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1 tsp (5 ml) Brown Sugar
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1 tsp (5 ml) Thyme
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2 tbsp (30 ml) Parsley
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½ cup (125 ml) Celery
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1 Bay Leaf
Directions
I created this recipe many years ago and it never fails to bring a satisfied smile to the faces of all who eat it, even those who don’t especially like moose.
Steps
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1
Done
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Cut moose meat into generous bite-size pieces and season lightly with salt and pepper. Heat oil in frying pan on medium high. Brown moose pieces a few at a time in hot oil. (It is important not to put too much moose in pan at once. If you do, the moose will boil and not brown.) |
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2
Done
|
Take moose out and set aside. Reduce heat to medium. Sauté onions until golden. Arrange moose and onions in alternate layers in heavy casserole dish with lid. |
|
3
Done
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Pour ale into frying pan and scrape up all browned bits as beer heats. Mix the broth and flour together with a whisk and slowly add to pan; stir as you do this, and watch the whole thing slowly thicken. |
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4
Done
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Add vinegar, sugar, more pepper, thyme, parsley, celery, and bay leaf. Stir. Pour this mixture over moose and onions in casserole dish. Cover and place in oven at 325 F (165 C) for 1½ hours. Serve with rice, potato, or noodles. |
