cooks in our Webster community.
Please - be careful.
Moose Flambé with Brandied Cherry Sauce
Ingredients
2 (8-ounce) Moose fillets - no bone - no skin.
1 ounce melted butter
1 teaspoon paprika
2 ounces brandy
1 pinch salt and black pepper to taste
Bing Cherry Sauce
1 (8-ounce) can black bing cherries
2 tablespoons Burgundy wine
2 tablespoon sugar
1/2 teaspoon cornstarch
1 pinch salt
Preparing the Bing Cherry Sauce:
Drain juice from cherries. Combine juice with wine, sugar, cornstarch, and salt; mix thoroughly. Bring mixture to a boil until sauce thickens. Add the drained cherries.
Season Moose fillet with salt, black pepper, paprika, and brush with butter. Bake for 30 minutes at 325 degrees F. or until cooked and tender. Place moose fillets in a medium-size ovenproof serving dish and cover with sauce.
The flambe': Again - be very careful!
Pour 1/4 ounce of brandy over moose fillets and place in middle of table. Using long wooden matches, ignite moose fillet. When flame goes out and liquor has burned off, you are ready to serve.
Mangia!
Original Post
