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Moose braised in beer and onions recipe

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Ingredients

Adjust Servings:
3 lb (1.36 kg) Moose Meat
6 tbsp (90 ml) Vegetable Oil
Salt and pepper
2 lb (1 kg) Onion , thinly sliced
2½ cups (625 ml) Ale
½ cup (125 ml) tinned Beef Broth
2 tbsp (30 ml) Flour
1 tbsp (15 ml) White Vinegar
1 tsp (5 ml) Brown Sugar
1 tsp (5 ml) Thyme
2 tbsp (30 ml) Parsley , chopped
½ cup (125 ml) Celery , chopped
1 Bay Leaf

Moose braised in beer and onions recipe

  • Serves 8
  • Medium

Ingredients

Directions

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I created this recipe many years ago and it never fails to bring a satisfied smile to the faces of all who eat it, even those who don’t especially like moose.

Steps

1
Done

Cut moose meat into generous bite-size pieces and season lightly with salt and pepper. Heat oil in frying pan on medium high. Brown moose pieces a few at a time in hot oil. (It is important not to put too much moose in pan at once. If you do, the moose will boil and not brown.)

2
Done

Take moose out and set aside. Reduce heat to medium. Sauté onions until golden. Arrange moose and onions in alternate layers in heavy casserole dish with lid.

3
Done

Pour ale into frying pan and scrape up all browned bits as beer heats. Mix the broth and flour together with a whisk and slowly add to pan; stir as you do this, and watch the whole thing slowly thicken.

4
Done

Add vinegar, sugar, more pepper, thyme, parsley, celery, and bay leaf. Stir. Pour this mixture over moose and onions in casserole dish. Cover and place in oven at 325 F (165 C) for 1½ hours. Serve with rice, potato, or noodles.

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Moose stroganoff with dill recipe
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Beet carpaccio with watercress sour cream recipe

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