Recipe

Pan Roasted Moose With Grand Marnier Cranberry Sauce Recipe

Add Step-by-Step Photos	Liveelou / All my dishes 1 year, 11 months ago Delicious and easy to make. You'll impress your guests with this one!! (That is if you really want to share.) Prep:15m Cook:40m Servings:46	Liveelou
	quotwildlyquot unexpected taste combination

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Ingredients

1 1/2 to 2 pounds moose (any cut really)

butter, lots of butter

vegetable oil

3 shallots or 1 onion finely chopped (whichever you prefer)

3-4 cloves finely chopped garlic

flour

salt

black pepper, freshly ground

Juice and grated rind of a large orange

1 can whole cranberry sauce

1 1/2 - 2 cups chicken broth

1/4 cup cream, or milk

2 tbsp Grand Marnier (or whatever booze you'd prefer)

1 tsp thyme

chopped fresh parsley

Directions

In a large oven-safe fry pan (preferably cast-iron), or dutch oven, melt about 1/4 cup of butter and 1 tbsp vegetable oil.

Preheat oven to 350F.

Dredge moose in a mixture of flour, salt and pepper. (You may also skip this step if you don't like it. Just remember to season meat in pan.)

Brown in the pan on all sides.

Put the pan directly in oven to finish cooking. About 1/2 hour for a 1 1/2 pound piece of meat. More or less according to how rare/well you like it.

In a different pan, melt butter. Add onions and garlic. Cook til soft. Add in about 2 tbsp flour. Cook and stir. While stirring, add Grand Marnier, chicken broth, cream or milk, thyme, and cranberry sauce.

Once these ingredients have been incorporated, add slowly while stirring, the orange juice and grated rind.

Cook and stir until bubbly and no flour taste to it. You may need to add more chicken broth/milk if gets too thick.

Remove meat from oven. Let sit for about 10 minutes, with foil over it.

Slice the meat, spoon the sauce over-top, and serve with rice.

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