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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. Sauté 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.