Whitney Pot Roast
Source of Recipe
Chef2Chef Newsletter
List of Ingredients
4 lbs. Moose steaks- 1/2 lb. each
Salt, pepper & paprika
4 each large Onions, sliced
1/2 cups Vegetable oil
1/2 cups Red wine vinegar
2 each Garlic cloves- minced
1 can Tomato paste-5 1/2 oz.
5-1/2 fl. ounce Water
1 tbsp. Pickling spices, tied in a muslin bag
3 Bay leaves
Recipe
Pre-heat oven to 350 degrees F.
Now this Native recipe calls for Moose, but you could use any wild game meat you choose, I have done this with venison and buffalo steaks.
Place steaks in cold water overnight. The next day, pat dry and season with salt, pepper and paprika.
In a skillet, quickly brown steaks with the oil.
Remove meat from skillet and set aside. Saut� onion and garlic until translucent and add remaining ingredients. Place meat in a heavy roasting pan and pour onion mixture over it.
Cover and cook in a 350F oven for 2 hours or until meat is tender. Remove spice bag and bay leaves. Thicken liquid with flour and water or cornstarch, be sure to �cook out� the sauce to avoid the powdery, floury taste.
Serves 8.
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