Moose & Beef Liver
- 3 tbsp salt pork fat (or veg oil)
- 2 lbs boneless moose meat (cut 1″ cubes)
- 1 lb beef liver (cut 1”cubes)
- 1 lg onion (sm chopped)
- 2 cloves garlic (mince)
- 3 tbsp all-purpose flour
- 3 cups beef broth (or water)
- 1 lg celery stick (med diced)
- 2 lg carrot (med diced)
- 1 sm turnip (med cubed)
- 4 med potatoes (med cubed)
- Salt & pepper
In a stewing pot, med-high heat, sauté meat and liver (both sides) in pork fat until lightly brown (fry in small batches). Remove and set aside. Season to taste.
Lower to med heat, add onion and garlic, continue cooking until onion becomes golden brown (approx 5 minutes). Add flour and continue cooking over high heat until mixture or roux is slightly brown and bubbling (4-5 minutes).
Stir in broth and bring to a boil. Stir until liquid thickens. Season to taste. Return meat and liver to pot and cover, simmer for 1½ hours. Add celery, carrot, turnip, and simmer for 15 minutes. Add potato and cook for another 15 minutes or until all vegetables are tender. Serve piping hot in a bread bowl.
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