Cranberry Moose



1 lb Moose loin
2 cups cranberry juice cocktail
1 medium onion
2 cups broccoli flowerets
¼ cup flour
1 cup uncooked rice
1 can sliced mushrooms
4-6 cloves of minced garlic
2 chicken bullion cubes
4 T butter
Olive oil
Salt
Pepper
Celery Salt
Red Cayenne pepper
Tarragon
Garlic powder

 
 
Cook rice with bullion cubes as stated on package.
Season flour with dry spices
Cut moose into bite size pieces. Dredge moose in seasoned flour.
Cut onion into ¼” slices.
Sauté onions in olive oil with some dry spices. When onions are almost translucent, add can of drained mushrooms and minced garlic.
When onions are tender add butter, moose and broccoli and sauté for couple of minutes until meat is med rare. Deglaze pan with cranberry juice, and then simmer for 10 min. Mix 2 –3 T seasoned flour with cold water to prevent lumps. Mix into a thin slurry.
Add slurry to liquid in pan to thicken.
 
Serve over bed of rice.