Quoting Bill Swisher to Jim Weller <=-
Kugluktuk [...] moose [...] tasted moosey but somehow a wee bit
I can only hope...the neighbors here are from Alberta. Every year
they drive down in December after the moose hunt. I just found out they're bringing in something like 20kg. I practically sat on my
haunches and begged (in my defense I controlled my drooling). Perhaps next year.
We have two 2 pound packages of ground meat.
A taste of it at least once a year is a wonderful thing but...
As a single person there's no way I'd go shoot a moose again.
They are bloody big things!
Recent true headline: Vegan Rotisserie Chickens Launches at Austin
Barbecue Joint! Imagine that. There are enough vegans in Texas to
support such a venture. I doubt if they'll be franchising branches
throughout the state outside of Austin though.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Bill Mathews' Marinade for Moose, Deer and Game
Categories: Southern, Marinades, Venison, Game
Yield: 1 Servings
FULL AMT:
2 qt Water
1 1/2 c Brown Sugar
1 1/2 c Worchestershire
1 1/2 c Yellow Mustard
1 qt Catsup
1/2 c Black Pepper
1/2 c Red Pepper
3 qt Red Wine Vinegar
1 qt White Wine
1 1/2 c Salt
REDUCED AMT:
1 c Water
3 tb Brown Sugar
3 tb Worchestershire
3 tb Yellow Mustard
1/2 c Catsup
1 tb Black Pepper
1 tb Red Pepper
1 1/2 c Red Wine Vinegar
1/2 c White Wine
3 tb Salt
The larger recipe makes about 2 gallons, the smaller recipe makes
about a quart. It doesn't need refrigeration. Simply mix all
ingredients well in a large pot and simmer for 30 minutes. Let
cool and bottle.
"Pride of the Deer Camp" from the Lenox House Hotel, Chicago
Posted to BBQ-L by Bill Mathews
Popularized by Jeff Smith, the Frugal Gourmet, the barbecue sauce
is an Arkansas style sauce given to him by Sarah Lea, general
manager of the Lenox House Hotel in Chicago.
MMMMM
Cheers
Jim
... I invest in stocks, mostly beef; I'm want to be a bouillionaire.
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