Moose Meat Aspic
Description
Suitable both for holidays and for everyday meals. 1. Let’s start with the meat. Rinse the meat, place it in a pot, and pour in water so that it covers the meat slightly—about 3 cm. 2. Put it on the heat. As soon as it boils, skim off the foam, add a bay leaf and pepper. Salt it. 3. Reduce the heat to the lowest setting. Simmer for 8 hours. 4. When the meat is cooked, let it cool slightly. 5. Separate the meat from the bones and pass it through a meat grinder together with the garlic. Mix the garlic and meat well. 6. Strain the broth through cheesecloth. Add gelatin. 7. Arrange the meat in molds for aspic. Pour in the broth and refrigerate until completely set—at least four hours. 8. Serve the elk aspic with horseradish and mustard, garnished with fresh herbs. I wish you