Out on the open range there is certainly no shortage of game to provide a substantial meal. Here is a recipe that Thelma Bagoy included in her Pioneers of Alaska Cook Book.
Spaghetti and Rump Roast
2 Tbsp goose grease, bear or bacon fat 1 cup tomato sauce
3 cloves garlic 1 cup tomato paste or 1 can mushroom soup
4 pounds caribou, venison, 1/2 cup dried soup vegetables
or moose rump roast 1/2 cup dried mushrooms
6 whole cloves 1 tsp cinnamon
12 boiling onions Salt & pepper to taste
Spaghetti for 6 to 8 servings
Heat fat in a heavy soup kettle or Dutch oven. Saute garlic. Remove garlic, and brown roast well on all sides.
Return garlic to pot. Add tomato sauce and paste. Insert cloves into 6 onions. Add onions and simmer,covered, until the meat is nearly tender, about 2 hours. The roast may also be braised in the oven at 325F.
Add dried soup vegetables, mushrooms, and cinnamon, and continue to cook another 30 minutes or until meat is fork tender. Salt and pepper to taste. Keep meat and sauce warm while cooking spaghetti according to package directions. Slice roast. Serve meat slices and sauce over hot, drained spaghetti.
Makes 6 to 8 servings
4 pounds caribou, venison, 1/2 cup dried soup vegetables
or moose rump roast 1/2 cup dried mushrooms
6 whole cloves 1 tsp cinnamon
12 boiling onions Salt & pepper to taste
Spaghetti for 6 to 8 servings
Heat fat in a heavy soup kettle or Dutch oven. Saute garlic. Remove garlic, and brown roast well on all sides.
Return garlic to pot. Add tomato sauce and paste. Insert cloves into 6 onions. Add onions and simmer,covered, until the meat is nearly tender, about 2 hours. The roast may also be braised in the oven at 325F.
Add dried soup vegetables, mushrooms, and cinnamon, and continue to cook another 30 minutes or until meat is fork tender. Salt and pepper to taste. Keep meat and sauce warm while cooking spaghetti according to package directions. Slice roast. Serve meat slices and sauce over hot, drained spaghetti.
Makes 6 to 8 servings
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