MOOSE This is a sample recipe page from Recipe Girl. View ALL RECIPES Spice Up Your Recipes With Uncle Steve's:  Dried Chiles     Chile Powders     Grow Your Own Hot Spice With Uncle Steve's: Hot Chile Pepper Seeds The largest member of the deer family is the moose (Alces alces), called elk in Europe. The bull, or male, stands as high as 7.7 feet (2.35 meters) at the shoulder and may weigh more than 1,800 pounds (816 kilograms). The cow, or female, is about three fourths the size of the bull. The color of moose ranges from black to brown. Moose occur across Canada from New England to Alaska and extend down into Wyoming. They also are found from northern Europe to Mongolia. The bull moose has a large head with a broad muzzle that curves downward. Beneath his neck hangs a hairy fold of skin called a bell. The antlers of a moose are flattened and may spread 6.6 feet (2 meters) across. The antlers are shed in winter, sprout again in spring, and reach full size by early summer. In late spring the cow gives birth to one or two calves that stay with her until the following spring. Moose occur in forested areas, particularly near water. They feed on willow tips, saplings, and bark. They wade along the shores and thrust their heads under water for mouthfuls of tender plants that grow on the bottom. Moose swim very well. From: Compton's Interactive Encyclopedia 1998

================================= Moose Pemmican Recipe By: David Hunt Amount Measure Ingredient Preparation Method 1 pound Moose Meat, Well Trimmed 1/2 cup Raisins 3 large Dates 2 tablespoons Melted Suet 2 tablespoons Melted Vegetable Shortening 1 tablespoon Lemon Juice Cut/the meat into thin slices and dry as for jerky in a slow oven, (175-200 Degrees F.) for 4 to 5 hours. Put the dried meat through a coarse grinder, then pulverize it into a fine powder. Grind the raisins and dates together and work into the meat with a fork or your fingers until thoroughly blended. Combine the melted suet, shortening and lemon juice. Pour over the meat/fruit until the mixture will hold together. Shape into small patties. The Indian pemmican patty was bout 3-inches in diameter and a half inch thick. This is nourishing and will keep without refrigeration. ================================= Oomenahomisk Moose Ribs Amount Measure Ingredient Preparation Method 2 lb Spare ribs Flour Oil 1 1/2 c Brown sugar 1/2 c Vinegar 1 c Water, 1 t Soya sauce. 2 tb Cold water 2 tb Corn starch 1 tb Soya sauce Cut 2 lbs. Of spare ribs into 1 inch pieces. Roll in flour and brown. Cook in saucepan: 1 1/2 cup brown sugar, 1/2 cup vinegar, 1 cup water, 1 tsp soya sauce. When boiling, pour over spare ribs and cook 10 minutes. Thicken with 2 tbsp cold water, 2 tbsp corn starch, 1 tbsp soya sauce.