Canned moose meat that a friend in Newfoundland sent us. A pan of potatoes, carrots and turnip slow cooked the way my nephew in Alberta makes them. A coast to almost coast, and delicious, meal.
On a visit to us, my nephew said he’d cook dinner. Thick steaks and a foil baking pan of chopped up potatoes and carrots on the barbecue. The veggies went on first on medium heat for about an hour. Then the steaks. The steaks were excellent. But the star of the show for me was the pan of potatoes and carrots.
My husband has adapted this method for the oven. He uses a cast iron frying pan covered with aluminum foil. The veggies go well with chicken, pork chops, ribs – and moose.
Potatoes and Carrots
Wash and chop potatoes, onions, carrots and whatever root vegetables you want. We added turnip, and parsnips would also be nice.
Sprinkle with salt and pepper.
Preheat bbq or oven to 350°F (180°C). Cover pan with aluminum foil and put in bbq or oven. The thicker the layer of veggies, the longer they need to cook. A thin layer needs about an hour, a thicker one can take 2-2½ hours. Add butter or margarine on top – lots!
This part is really easy. Open a tin or jar of moose meat. Put some or all of it in a frying pan, along with the liquid it’s in. (I used half the 16 oz. can for 2 of us). Separate the meat segments with a fork. Heat it.
I fussed with it a bit to look like I was actually doing something. I added sliced onion, a splash of red wine and a bit of blending flour to thicken the liquid into a gravy.
- My Preserving: Basics has more on canning in general, and on canning meat.