Jan 092015
 

We were given several pounds of frozen moose by a fisherman in Lascie with the advice that moose must be cooked at a low temperature, “long and slow” in order to have a tender result.
I used the pressure cooker at its lowest setting and at a low gas mark for about an hour. At that point I depressurized and opened the cooker and added the vegetables and some water and then continued the process for about another 20 minutes. Red wine would have been a great alternative if you have it to spare.

Enjoy!

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