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Recipe by: iphigenie
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See below ingredients and instructions of the recipe
4 lb Ripened moose 4 Strips salt pork
Salt and pepper 1/8 ts Cinnamon
1/8 ts Cloves 2/3 c Claret or weak vinegar
1/2 c Water 1/2 Bay leaf
1 Onion, sliced 1 c Claret or cranberry juice
1 c Milk
Trim off any musty parts of moose and lard with salt pork. Sprinkle
with salt, pepper, cinnamon and cloves. Marinate in claret or
vinegar for 2 to 3 days in cold place. Drain, place in baking pan,
add water, cover and cook in slow oven (300 degrees) about 1 hour.
Add bay leaf, onion and claret or cranberry juice, cover and cook
until tender, about 1 hour longer. Remove meat and add milk to
drippings. Heat to boiling and serve with moose. Serves 6 to 8.
Submitted By BARRY WEINSTEIN On 08-21-95
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
English celebrity chef also known as The Naked Chef. BBC food television shows.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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