MOOSE This is a sample recipe page from Recipe Girl.
Spice Up Your Recipes With Uncle Steve's: |
================================= 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. |