Moose Recipes posted 4/12/2009 8:49:23 AM | 3 kudos what's this?     report abuse

ttomtarr

It is a well known fact is that 67% ot the diet of the citizens of the state of Wyoming is comprised of cooked moose. Most Americans know this, and take it for granted, but some foreign visitors are amazed to discover it. Because the remaining 33% of the diet is noodles, biscuits, rice, and other foods generously slathered with moose gravy, it is very important for any woman planning a sojourn in Wyoming to have a wide variety of moose, and moose gravy recipes. Otherwise, this diet would become boring and repetitive.

I seem to vaguely recall some mention of a MD member contemplating the possibility of a visit to that state. I have no doubt, that being from the United Kingdom, her recipe book will probably have no more than three or four good recipes for preparing moose. That just won't do, so with our usual outpouring of MD helpfulness, I humbly suggest that we go through the dozens of moose recipes in our own cookbooks, and post a favorite or two, so the member will avoid the embarrassment of a repetitive cuisine, should she actually go to Wyoming.

I also suggest that those posting reduce the amounts of ingredients in the recipes to yeild no more than twenty pounds, or five gallons of final product. Traditionally, western people have more hearty appetites, but novices to the delights of moose may be satisfied with more delicate servings.

To do my part, I include the following, a dish my Mom served often, that never failed to bring a compliment from even the most experienced gourmets:

Savory Hickory Boiled Moose

In a wash boiler, add:
15 pounds of fresh moose, cut in 3 ounce chunks
1.5 pounds of hickory bark, shredded
2 dried beaver tails, diced
1 8 ounce chunk of salt, chipped from a mineral fortified salt lick block(available at tractor supply Co.)
5 pounds fresh peeled cattail roots, whole
1 large bottle habanero pepper sauce

Cook all ingredients except the cattail roots at a rolling boil for six hours. Add cattails. Boil for two days, or until the roots are tender, and a rich gravy has formed. The gravy may have to be scraped from the sides of the pot. Serve over a generous platter of cooked rice, and watch those delighted smiles !

I am sure other Members have favorite moose recipes too, so let's have 'em. We can insure thst any visitors will come to Wyoming well prepared, and so any hosts will enjoy yet more variety in the traditional Wyoming fare.

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