MOOSE CHILI CON CARNE
1 pound ground moose meat
Salt and pepper
1 tablespoon sharp sauce (Worcestershire)
2 tablespoons fat
4 cups canned tomatoes
1 can mushrooms
1 tablespoon flour
1/2 cup chopped onion
1 tablespoon chili powder
1 can red kidney beans
Sprinkle meat with flour, salt and pepper. Combine with
onion and then brown in fat till well browned, add remaining
ingredients and simmer until meat is tender.

STUFFED MOOSE HEART
Soak heart overnight in salted water. Drain, hollow out
the top and stuff with the following sage stuffing:

1 cup bread crumbs

1 stick celery

1/2 teaspoon salt

4 tablespoons melted butter
1 small onion

1/2 teaspoon sage
Touch of pepper

Roll heart in flour, salt and pepper. Dot with butter or
dripping. Roast in slow oven, basteorcover, 325 deg. F., until
done, about 3 hours.

MOOSE MEAT SHORT RIBS

Cut ribs in 3 (3 1/2-inch) pieces. Season well with the
following placed in paper bag: salt, pepper, allspice, marjoram,
chili powder, garlic, parsley, thyme, flour, mustard. Put ribs
in bag and shake well.

Sear in shortening, butter or bacon grease, in a large
skillet or Dutch oven. Add 1 bay leaf. When ribs are well
browned, add 1/2 cup wine and 3 tablespoons tomato paste.
Cook very slowly until very tender. Meat should be cooked
long enough to cut with fork.

One-half hour before finished cooking, add 1 cup chopped
celery, 1 onioncut-up, 2 carrots cut-up small, 1 tin mushrooms.
Serve on fluffy rice.

SAVORY MOOSE STEAKS
11/2 pounds steak

1 tablespoon mustard

4 tablespoons cornstarch
1/2 teaspoon salt

1/8 teaspoon pepper

Z cup Sliced onion

1 diced carrot

11/2 cups tomatoes

Nick edges of steak. Mix dry ingredients, pound into
steak, both sides. Sear steak, cover with onions, carrots and
tomatoes. Bake, covered, 1 1/2 hours in moderate, 350 deg. F.
oven. Serve with oven browned potatoes and baked apples.

MARINATED MOOSE
3 pounds moose (shoulder, neck, breast)
2 medium onions, sliced
1 carrot, Sliced
2 stalks celery, chopped
1 clove garlic, crushed
1 teaspoon salt
10 peppercorns
3) juniper berries, crushed
1 tablespoon chopped parsley
1 bay leaf
Juice of 1 lemon

1 (16-ounce) bottle beer
1/2 cup salad oil

Remove skin, bones and tough tendons from meat; cut in
1 1/2-inch pieces. Combine remaining ingredients in a large
earthenware bowl. Add meat and let stand in refrigerator 1 to
2 days, turning meat several times.

Place meat and marinade in a large kettle. Bring slowly
to boil. Cover and cook over lowheat 1 1/2 to 2 hours, or until
meat is tender. Remove meat and strain the liquid, forcing
vegetables through the strainer.

If desired, thicken liquid with flour mixed with a little
water. Serve meat with sauce, buttered onions, carrots,
parsley-buttered potatoes and a beverage. Makes 6 servings.

MOOSE STEW
3 pounds stew meat
1 recipe marinade (See Page 9, 10)

1/2 cup butter
1/4 cup vinegar

6 cloves
1 stick cinnamon
4 ripe tomatoes

Soak meat in marinade for 2 days. Remove and pat dry.
Brown in butter in heavy pan. Addrest of ingredients. Cover.
Simmer over low heat, about 1 1/2 to 2 hours, or until meat is
tender. Strain off gravy and beat well. Check seasonings.
Return gravy to meat. Serve piping hot.

MOOSE SWISS ROAST

Brown a thick round steak of moose which has been
pounded well and dredged with flour. Place meat in roaster
and cover with 1/2 can tomatoes, 1 large onion cut fine, and
1 sweet pepper. Cover tightly and cook in a slow oven from
two to three hours. Salt and pepperto taste. A clove of garlic
may be added to roast if desired.

Serve with steamed rice, tart jelly and broccoli.

ACCOMPANIMENTS
GOURMET GAME SAUCE

1 cup red currant jelly

2 tablespoons prepared mustard

1/4 teaspoon grated onion

1/8 teaspoon ginger

Grated peel of 1 orange
Grated peel of 1 lemon
1/2 cup orange juice
2 tablespoons lemon juice
Combine jelly and mustard in small saucepan; mix well.
Add onion, ginger and grated peel. Gradually stir in orange
and lemon juice and cook over low heat until sauce is blended.
Use as a basting when broiling or roasting game birds,
or serve hot or cold as a sauce for roast venison. Makes
1 1/2 cups.

WILD RICE

cup wild rice

tablespoon butter

tablespoon minced onion

teaspoon salt
1/2 cups water or chicken broth

Wash rice thoroughly, changing water several times.

Melt butter in saucepan. Add onion and saute until tender.
Add rice, salt and liquid. Bring to boil. Stir once; reduce
heat. Cover tightly and cook over very low heat about 45
minutes, until liquid is absorbed.

Transfer to buttered, shallow baking dish and place in
slow oven, 10 to 15 minutes, or until rice grains are separate
and dry.

Serve with game birds. Makes 3 cups OR 4 servings.

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