by Everett Cupino
Two pounds of moose rib
3-5 cloves of fresh garlic
1/4 medium sweet onions
1,1/2 fresh lime juice
2 medium apples 1" cubes
about six slices of dried apricot
2/3 cup soy sauce
1 star anise .
1/2 cup Captain Morgans Spiced Rum
Sautee the garlic till golden brown. Add moose ribs and onions and braise the moose till dark brown but not burnt.
Transfer the meat to a slow cooking pot and combine with the rest of the ingredients but without the rum.
Add enough water to just submerge the meat.
Cook till tender for 6-8 hour. Return to regular pot for high heat to reduce the stock.
When broth is reduced halfway, add 1/2 cup of Captain Morgan's spiced rum and reduce it to almost the consistency of sweet and sour dishes.
Eat with steamed rice and enjoy.
Note: Do not pour too much rum in your mouth. You might burn the moose.
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