Text 16875, 103 rader
Skriven 2011-10-22 17:16:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: health 73
=================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> I suspect that in the last decade there has been more home sealing
 JW> done than home canning.

 ML> Really? The only people I know who do the sealing thing
 ML> are on this echo; I know plenty on and off line who still
 ML> can can and do can.

My experience has been different. Out of say 50 people I know well
enough to have been in their kitchen, at least half dozen have and
use vacuum sealers (they are mostly hunters and fishermen processing
and freezing what they've shot/caught) and just two canners, my
elderly MIL and a guy from Nfld. who cans moose meat. Mind you we
have a lot of hunters, few gardens, no orchards and no farmer's
markets to bulk buy from, so my experience could be skewed.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Moose Barrenland 
Categories: Canadian, Venison, Wine
  Servings: 12

      6 lb moose roast, bone removed
           and meat cut into stewing
           pieces 
      3 lg yellow onions 
      6 lg carrots, diced 
      4    cloves of garlic 
      2 TB tomato paste 
      2 TB butter 
      2 TB flour 
      3 c  moose or beef stock 
    750 ml bottle of blueberry-
           partridgeberry wine
      1 ts dried summer savory 
           salt and pepper 
           vegetable oil for searing
           moose 
      2    bay leaves 

Moose "Barrenland". Tender moose braised in blueberry-partridgeberry
wine with moose stock and aromatic vegetables.

The first job is to remove the meat from the bone. This is best done
ahead a time so you can make the stock. Working carefully with a
sharp knife, follow the individual muscles and remove them from the
roast. Be sure to trip off excess fat and the silver skin which can
be tough to eat. Once all the meat has been removed, cut the moose
into stew pieces, about 1 inch in size. Set aside as you'll use the
bone to make a rich moose stock.

In a 325 oven, add the meaty moose bone, along with 1 chopped onion
and about 3 cups of water and a bay leaf to a small roaster and cook
for about 90 minutes. Remove from oven and strain liquid, which
should yield about 3 cups of stock.

In a heavy bottom Dutch Oven or cast iron skillet, heat about 1 Tbsp
of vegetable oil over medium high heat. Dry the moose pieces with a
paper towel and season them well with salt and pepper. Sear and brown
the moose in small batches and set each batch aside until all the
moose has been browned. You may have to add more oil between
batches. It is very important to keep the batches small (3-4 batches
for this amount of meat) as overcrowding the pan will lower the
temperature and you won't get a good sear. What will happen is the
meat will give off moisture and you'll end up with steamed meat with
no browning. Browning equals flavor!

After the moose has been browned, the chopped onions and carrots to
the pan, along with a pinch of salt. Lower the heat to medium. Stir
the veggies around the pan with a wooden spoon, making sure to
scrape off the "fond", the browned bits of flavor stuck to the
bottom. The veggies will absorb and release the fond, and the salt
will help with this process. Next add the butter, garlic, flour and
tomato paste and stir well with the veggies. Cook for a bout one
minute. If you cooked the moose and veggies in a Dutch oven, and the
vessel you plan to braise in add the moose. If you browned the moose
and veggies in a cast iron skillet transfer everything to a roasting
pan.

Deglaze the bottom of the pot with the wine and beef stock, add the
dried savory, bay leaf and some salt and pepper. Mix all the
ingredients and place covered in a 325 oven for 3 to 3.5 hours. The
moose will be fall apart tender and the liquid will have thickened
into a rich, velvety sauce. Serve over garlic smashed potatoes, with
sauteed onions and mushrooms and some seasonal vegetables.

From: A Wicked Scoff
 
MMMMM-------------------------------------------------



Cheers

YK Jim


... As satisfying as an income tax refund.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Since 1991 And Were Still Here! DOCSPLACE.TZO.COM (1:123/140)