Pan Roasted Moose with Grand Marnier Cranberry Sauce
From liveelou 16 years agoIngredients
- 1 1/2 to 2 pounds moose (any cut really) shopping list
- butter, lots of butter shopping list
- vegetable oil shopping list
- 3 shallots or 1 onion finely chopped (whichever you prefer) shopping list
- 3-4 cloves finely chopped garlic shopping list
- flour shopping list
- salt shopping list
- black pepper, freshly ground shopping list
- juice and grated rind of a large orange shopping list
- 1 can whole cranberry sauce shopping list
- 1 1/2 - 2 cups chicken broth shopping list
- 1/4 cup cream, or milk shopping list
- 2 tbsp Grand Marnier (or whatever booze you'd prefer) shopping list
- 1 tsp thyme shopping list
- chopped fresh parsley shopping list
How to make it
- 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.
People Who Like This Dish 3
- mrjwjohnson Delmar, MD
- madewar San Antonio, TX
- hollymayb Baltimore, Maryland
- liveelou Ottawa, CA
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