Marinated Moose Neck
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INGREDIENTS 3 pounds moose neck meat
2 onions, chopped
1 carrot, sliced
1 clove garlic, minced
1 teaspoon salt
10 peppercorns
5 juniper berries
1 tablespoon chopped parsley
1 bay leaf
Juice of 1 lemon
1/2 cup salad oil
10-ounces bottle beer
10-ounce bottle ginger aleWash meat well in salted water. Remove any tough membranes and all the tendons. Cut meat into 1-1/2-inch cubes. Drain.
Mix all the ingredients in a large glass crockery or earthenware bowl, cover and let stand in a cool place 2 days, stirring twice a day.
Place meat and marinade in a large kettle and bring slowly to a boil. Cover, reduce heat and simmer for 2 hours or more until tender. Remove the meat and set aside. Remove and discard the bay leaf.
Strain the liquid forcing the vegetables through the strainer. Return the liquid to the stove, bring to a boil and thicken it with a paste made from 2 tablespoons flour mixed into 1/2 cup water. Stir until smooth. Add the meat and heat thoroughly. Serve.