Saturday, May 10, 2014

Sweet and sour Moose

Got to admit I have never had moose but found this recipe and was intrigued. The recipe came from Salley bates and was on JAP. She admitted she hadn't actually made it but thought it would work.

1-2 # Moose meat cut into bite size pieces
1 each bell pepper, remove seeds and veins and cut into thin strips
1 bunch green onions, cut into 1 to 1-1/2" pieces
3 ribs celery, cut into julienne strips
1 small can pineapple chunks, drained

Make a sauce using 8 oz jalapeƱo jelly, 1/2 cup pineapple juice, 1/4 cup roasted garlic rice vinegar, 1/4 cup soy sauce, 2 tablespoons Hunts Tomato Paste and 1 teaspoon cornstarch. Whisk briskly until well blended

In heavy skillet or wok, saute meat in 2 tablespoons olive oil on medium high heat until brown on all sides, remove from pan and set aside

In same pan, saute peppers, onions, celery and pineapple about 3 minutes, stirring with wooden spoon to preven burning.

Return meat to pan with vegetables, pour sauce slowly into pan; stir with wooden spoon until well blended

Turn heat to low and simmer for about 20 minutes until meat is tender.

Serve with steamed or fried rice.

If you use her idea, let me know how it turns out. (I noted she never said how much jelly to use

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