Second Marinade For Braised Bison or Elk (the North American Moose), Moose, Deluxe

Marinade

2 cups dry white wine

3/4 cup tarragon vinegar

1/2 cup dry mustard, stirred with a little of the vinegar

1/4 cup onion, diced

2 Tbsp. green celery tops, finely minced

1 clove garlic, crushed

2 cloves

12 peppercorns, crushed

3/4 tsp. salt

Dash of cayenne

2 lbs. lean bison meat

(that has hung for

a minimum of three days).

1. Mix together in a sauce pan, bring to a boil and slowly simmer for five minutes.

2. Put the meat in a bowl and pour the boiling marinade over it. Cover the bowl with a towel and marinate the meat for 3 days, turning it once a day. The meat should be completely covered with the marinade.

3. Wipe the meat dry and put it in a clay casserole equipped with a tightly fitting cover.

4. Braise the meat in a moderate oven (325 F. see Raman Pot Cooking) for 2-1/2 hours.

5. When the meat is very tender put it 3 times through the finest blade of a food chopper.

6. Rub the ground meat through a fine sieve, moistening it with a little of the cooking marinade to make a smooth, but not liquid mixture. Add salt and pepper to taste and cool.

7. Pack the meat into earthenware pots or glass jars and cover with a layer of melted lard or bison suet. Store in a cool dark place.

FOR, BRAISED, ELK RIB RECIPE, SEE: http://cookingforsurvival--yourdownbutnotout.blogspot.com/2010/09/moose-marinated-ribs-of.html