ADVENTURES IN COOKING 67

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 small onion
1 stick of celery 4 tsp sage
Y% tsp salt touch of pepper

4 tbsp melted butter

Roll heart in flour, salt and pepper. Dot with butter or dripping. Roast
in slow oven, baste or cover. 325° until done, about 3 hours.

MOOSE MEAT SHORT RIBS

Cut ribs in 3-314 inch pieces. Season well with the following placed in
paper bag: salt, pepper, allspice, marjoram, chile 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 14 cup wine and 3 tbsp. of tomato
paste. Cook very slowly until very tender. Meat should be cooked long
enough to cut with fork. 14 hour before finished cooking, add 1 cup
chopped celery, 1 onion cut up, 2 carrots cut up small, 1 tin mushrooms.
Serve on fluffy rice.

SAVORY — MOOSE OR VENISON STEAKS

114 lbs steak (wild meat) YZ tsp pepper
1 tbsp. mustard 1 cup sliced onion
4 tbsp cornstarch 1 diced carrot

Y tsp salt 114 cups tomatoes

Nick edges of steak. Mix dry ingredients, pound into steak, both sides.
Sear steak, cover with onions, carrots and tomatoes. Bake covered. Serve
with oven browned potatoes and baked apples. Bake 1% hours.

VENISON OR ELK STEAK

2 to 6 steaks 2 tbsp horseradish (for each steak)
Y% cup chopped onions (for each steak) 1 tsp salt
¥g cup flour fat for frying

YZ tsp pepper

Pound steak on both sides with a knife to tenderize. Place in paper bag
with flour, salt and pepper. Shake the bag. Brown in fat in frying pan.
Put ¥2 cup water in your roaster with rack. Arrange steaks on rack and
put onions and horse radish on each steak. Cook to desired stage, rare,
medium or well done.

ROAST VENISON

Cover a roast of venison with a paste made of flour and water. This paste
should be 1 inch thick. Cover the paste with a sheet of butter paper or
aluminum foil. About 14 hour before the roast is done remove the paste,
baste well and brown off. Serve with red currant jelly. Venison cooked
in this manner will not be dry.