Whitney Pot Roast

• 4 lb. moose steaks (1/2 lb. each)
• 4 large onions, sliced
• 1/2 c. wine vinegar
• 1 small (5 1/2 fluid oz.) can tomato paste (156 ml)
• water (equal amount to the tomato paste)
• salt, pepper and paprika
• 1/2 c. butter or oil
• 2 garlic cloves, minced
• 1 Tbsp. pickling spices (tied in a bag)
• 3 bay leaves

1. Place steaks in cold water overnight.
2. The next day, pat dry and season with salt, pepper and paprika.
3. In a skillet, quickly brown steaks with butter or oil.
4. Remove meat from skillet and set aside.
5. Saute onion and garlic until transparent and add remaining ingredients.
6. Place meat in heavy roast pan and pour onion mixture over it.
7. Cover and cook in a 350u0b0 oven for 2 hours or until meat is tender.
8. Remove spice bag and bay leaves.
9. Thicken liquid with flour and water.
10. Serve.

moose steaks, onions, wine vinegar, fluid, water, salt, butter, garlic, pickling spices, bay leaves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=129458 (may not work)