Читать книгу The Alaska Wild Berry Cookbook - Alaska Northwest Books - Страница 42

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Place the meat in a large glass or ceramic bowl and add the jelly, onions, carrots, parsley, salt, and pepper. Cover and allow to stand in the refrigerator overnight.

The following day,removethe moose from the liquid and,if you wish, strain out the vegetables. Return the meat to the liquid, add more water if necessary, and proceed using your favorite recipes for pot roast.

Taste the liquid and add more seasoning if you think it needs it. Do not thicken this gravy; it is better thin.

MAKES 8 SERVINGS

4 pounds moose round or rump11⁄2 cups cranberry or currant jelly2 onions, sliced 3 large carrots, diced2 tablespoons choppedfresh parsley1 tablespoon salt

1⁄2teaspoon freshly groundblack pepper

Cranberry-Glazed Moose

Alaska Wild Berry Trails

When making jelly or jam, it is good to use a large kettle because the liquid increases greatly in bulk as it boils. It may boil over and create an unholy mess if the saucepan is too small.