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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. 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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