Moose Gravy for Rice or Potatoes

Here are a couple of awesome variations for gravy for Moose.
One uses flour and the other cornstarch, the cornstarch gravy makes a prettier clearer gravy but both are delicious.

Start with your broth of moose or moose drippings if you need more add some beef base you need about 3-4 cups of water for the same amount of gravy when we are done.

3-4 cups of broth thickly flavored as we are going to dilute it with the thickening agent. I like to add about 1/4 tsp ground black pepper, you may also add 1 cup of red wine to the broth part. Salt to taste but wait till the end.

When you get this broth to boil reduce heat to 1/2 and add

combined and mixed together
either
3 tsp corn starch and just enough warm water to make it mix well

OR

 3 tbsp. reg flour and enough water to thin to pancake batter consistency

stir into the rolling boiling broth mix and cook, stirring often for 3-4 minutes. This will thicken more as it cools a little but should be quiet thick already. Salt to taste.

Potlach in the Athabascan Village of Nenana, Alaska

The Gift of the Moose or Moose Nose Soup

Young moose recently chased away by mom spends the night outside my living room window.

 

Here I am typing on the moose blog and who should join me but a nice little Bullwinkle. One day this young one will grow upwards of 1500 lbs, especially here in Homer where the winters are a little easier on the moose. My freezer is moose poor and this little guy makes me think of delicious things like moose nose soup.

 My husband is an Athabascan Native from the Interior of Alaska and I got turned on to Moose Nose Soup at a Pot latch. This delicious concoction is a staple at all pot latches and is the last thing brought in the hall where the food is served at the pot latch. Carried in by strong young native bucks in huge 50-70 gallon pots, this delicious soup has been cooking all day long outdoors on a wooden fire. The men stand around the pots with a hand carved cooking paddle each one taking a turn stirring the soup. First the large chunks of moose meat with bone pieces are put in the enormous pots filled with spring water and we all know the bone has so much flavor. Chunks the size of your fist that will be cut down later are brought to a boil, after a few hours the broth starts to brown up and the heady smell of the stock mingles in the nostrils with the smell of spruce fire. Here stories are told, memories of other pot latch cooking fires are shared and the cooks who stir the pot knowing that their fare will soon be greeted with much applause when they enter the great hall are steadfast in their duties.

 Somewhere else in the village a large group of women are busy chopping up potatoes, onions, carrots, celery which will be added soon to the soup. Still in another cabin or maybe in the large kitchen at the hall moose nose cartilage is boiling in a large pot all day long this nose will boil and boil, water that evaporates is replaced over and over. This is the magic of the soup this moose nose.

 

Finally after hours the meat is removed from the broth and cut up into bit sized pieces and replaced in the soup. Boiling at a high rate the once full pots are now only half full the broth now hearty and delicious. In large white 5 gallon buckets the vegetables arrive, and are added to the pots of boiling meat and broth they are cooked for an additional hour and seasoned with salt and pepper.

 

Meanwhile other villagers have been at home making food to bring to the pot latch as well. The hall has been set up by the young boys the chairs have been set up into a large ring along the outter walls of the hall maybe 100 chairs or more and then inside that ring of chairs another ring is set up with a 3 foot space separating the two rings, the second ring of chairs faces the first ring.  Between the chairs white freezer paper is rolled out on the floor, a type of table top, on this paper plates and plastic bowls and dinnerware and coffee cups are placed. One setting for each chair all the way around the great hall.  In the kitchen the moose nose is boiling still and in the hall the people have started to arrive. In the very center of the hall and in the center of the ring of chairs 3 long tables are set up. Here is where all the food others have made will be placed. One tribal matriarch or another will separate the food into courses, cakes and cupcakes and deserts on one end, goulash, salads, starches, rice and gravy, and fish at the other. With 200 or more people to feed this is an orchestration unlike any other with all the confusion that you would imagine would take place this usually goes off without a hitch. Finally all the people are settled into their chairs and the chief gives a speech or a greeting. Everyone is quiet now and waiting for one thing. The double doors to the great hall are thrown open a gruff oh ha is muffled and from the back of a pickup truck that has been backed up to the front of the steps of the hall entrance, carried by strong young warriors comes the huge pots of soup. Still bubbling the people cheer and applaud the soup it is a welcome guest of honor. The soup pots are placed in their spot at the top of the table on pieces of plywood to protect the floors from the heat. The soup paddle has come along with the soup because now the important part has come.

In the kitchen the cartilage pieces are removed from the pot of boiling water. This is the thickener for the soup. It is carried to the soup pot and added in while being stirred with the paddle. Instantly the soup thickens it is truly an incredible thing to see. Not only does it thicken the soup but the it adds something wonderful to the flavor of it too.  Now the young unmarried men and women begin to serve the soup and everyone is eager to get their bowl full. They serve the soup around the circle elders first of course and bowl after bowl smile after smile it is served around the circle left and right. My mouth waters just telling you about it. Soon the soup is followed by pilot bread or fry bread and then the meal from the table is served course by course. After a delicious feed the people take a break, about an hour or so while the chairs are put away and the food stuff cleared away, soon native singing will take place in the hall with a gentle breeze wafting through. Music, centuries old clings to the breeze and is carried about the hall. It will bring tears to your eyes and make your heart swell. It is old, it is real and it is how it should be. I wish all people could experience a pot latch, if you ever get a chance, go!

Its Moose Season in Alaska

Well its that wonderful time of year again, the smell of ripened cranberries and fallen leaves fills the air. There is a crispness to the mornings and a need to gather things to you. This is the instinct we were born with, to gather to hunt, to ready ourselves for the winter that comes swiftly.

 Many humans have turned off this instinct and we will not see them in the woods, hunting. They will not know the thrill of the hunt, the respect and honor we pay the animal that we kill. They will not know we do not waste, as they shop at the local market for meat that was raised on a ranch or farm. We hunters know that the work only begins with the pulling of the trigger. I guess that is why only 7% of Americans actively hunt for their own food. Someone better know what in the world to do with a dead animal if things get tough. That's the person to know.

 We will know our food in such an intimate way, as we clean, hang, and process our meat. Carefully packing it for the freezer, with much appreciation of the effort we put into getting it and the gift of the animal that will feed us all winter.

 So with each of you packing your gear, waking up at 3 am to drive to camp, you go hunting not knowing if you will be successful or not. That's just a chance you take, the investment is the same either way, the hunt is in your blood. We wish you luck, safety and full stomachs for you family.

Well it is that time of year again, time to smudge yourself, and ask the great spirit to help you bag that Bullwinkle. While you already know the work begins when you pull the trigger here are a few things to think about.

Smoke that Quarter

Yes smoke it. We smoke fish and bear why not the moose. The first smoked moose roast I ever had was given to me by an old Indian man who is now gone on to the great hunting ground. But let me tell you it was delicious!

It was just so easy to do and so helpful in meat storage especially if your off the grid, living the truly rustic existence without power. Get you a nice smoke house built one large enough to hold that hind quarter with plenty of room for good circulation of air. This is a cold smoke process and must be done in hunting season as the moose hangs for a few days. Just get your chips on a very small coal pile just enough to keep it smoking. We use cottonwood or alder but you can use whatever you want or prefer. Smoke that clean hair free leg until it is shiny and clear looking and it must stay cool, this takes several days to do properly. Then you can just keep it hung and keep cutting off what you need (cutting away the hard crusty part and use it for dog food ) Or cut and wrap and freeze. 

Happy Hunting Season

Well its that wonderful time of year again, the smell of ripened cranberries and fallen leaves fills the air. There is a crispness to the mornings and a need to gather things to you. This is the instinct we were born with, to gather to hunt, to ready ourselves for the winter that comes swiftly.

 Many humans have turned off this instinct and we will not see them in the woods, hunting. They will not know the thrill of the hunt, the respect and honor we pay the animal that we kill. They will not know we do not waste, as they shop at the local market for meat that was raised on a ranch or farm. We hunters know that the work only begins with the pulling of the trigger.

 We will know our food in such an intimate way, as we clean, hang, and process our meat. Carefully packing it for the freezer, with much appreciation of the effort we put into getting it and the gift of the animal that will feed us all winter.

 So with each of you packing your gear, waking up at 3 am to drive to camp, you go hunting not knowing if you will be successful or not. That's just a chance you take, the investment is the same either way, the hunt is in your blood. We wish you luck, safety and full stomachs for you family.

Moose Sausage Gravy

Moose can be cooked in anyway and perhaps by using these recipes you are starting to see that. Many folks like to have moose sausage and gravy over homemade biscuits for breakfast. The only problem I run into in this recipe is that moose sausage is often not very fatty. So in order to help the moose sausage along a bit we will use a couple of tricks. First we will add an equal amount of ground pork sausage with the moose sausage. We are also going to add 3 tbsp olive oil. Now don't worry about the olive oil effecting the taste, it works very well and its good for you.
The whole process takes about 10 minutes or so.
MOOSE SAUSAGE GRAVY
1 lb moose sausage
1 lb pork sausage
3 tbsp olive oil
2 tbsp flour
salt and pepper
milk( canned evap)and water to about 8 cups of liquid or as much as you need to make your desired amount of gravy.

In a hot skillet cook moose and pork sausage. When almost done add olive oil. We need the flavored oil to cook the flour in for the gravy. Finish cooking off the sausage stirring the olive oil over the meat. You should also be trying to break the meats down into small bits suitable for gravy. When the meat is cooked use a slotted spoon to remove meat from oil and mix the flour in a little at a time with a whisk. You want the flour and oil mix to be thick like pancake batter. Keep the mix moving cooking the flour and browning it a bit. After the gravy is cooked add the can of evaporated milk and one can of water to the mix. Stir often till done. Salt and pepper to taste..

Some Moose Facts

Thank you to the USDA for these moose facts.

Fat

Moose meat is a lean source of protein because it has less than 1 g total fat per 100 g serving, and less than 0.5 g saturated fat. Saturated fat raises levels of bad LDL cholesterol in your blood, and moose meat is a healthier choice than fatty meats, such as steak. A serving of moose meat has 59 mg cholesterol, so monitor the amount of moose meat you have if you are trying to reduce your cholesterol intake. Cholesterol from your diet raises your blood cholesterol levels, and healthy adults should have no more than 300 mg per day.

Sodium and Potassium

A low-sodium food has less than 140 mg per serving, according to the Mayo Clinic, and moose meat has only 65 mg in a 100 g serving. It provides 317 mg potassium. A diet low in sodium and high in potassium can help you maintain a healthy blood pressure and lower your risk for heart disease, stroke and kidney disease, according to the 2010 Dietary Guidelines from the U.S. Department of Health and Human Services. Healthy adults should have no more than 2,300 mg sodium and at least 4,700 mg potassium per day.

Other Minerals

A 100 g serving of moose meat provides 9 mg selenium, or 17 percent of the daily value for this essential mineral. Selenium is a heart-healthy nutrient because it promotes the antioxidant activity of nutrients such as vitamin E and vitamin C. Moose meat has 3 mg iron, or 17 percent of the daily value for iron, which is a part of healthy red blood cells and a strong immune system. Zinc also supports immune function, and a 100 g serving of raw moose meat supplies 2.8 mg zinc, or 19 percent of the daily value.

Tea and Toast

I can hardly believe that summer is half over already. With her quick visit so many things get crammed into summer that we really should stop and enjoy.
Like making jelly with the little honey or the kids or grand kids. It is so much fun to make the sweet fruity jelly and jam that you will enjoy long into the dark, cold winter.
 My hubby and I have a morning routine when he is home from his work. Tea and toast. Its a wonderful tradition and something we cherish as very special time together and while sometimes due to the weather the precious tea and toast may include a warm blanket fresh out of the dryer (if its really cold) it will always include our homemade jams and jelly. Now this isn't breakfast, usually tea and toast is either an event that happens so early in the morning it may be followed by a nap if one got up too early or it is treated like an actual tea and served around 3 pm like our eastern neighbors. No matter when you serve tea and toast you will enjoy it, how could a fresh cup of tea and a piece of toasted homemade bread, covered with butter and jam be bad? Its a great way to get some of that precious lost family time at the table or on the porch back. I know if a visitor is ever lucky enough to be included in our tea and toast, it is all they talk about for days! LOL. So grab yourself a cup or a beaker for your tea and start thinking about the wonderful jelly you will make this year.

My Jelly and Jam List

Hot pepper jelly
Blueberry jelly
Cranberry-Rhubarb
Grape Jelly
Apple
Marmalade orange-lemon
Peach Jam
Strawberry Jam
Rhubarb will go the fastest, its unique flavor so special in Alaska!! Goes so well with Caribou sausage and egg breakfast and especially well with tea and toast.

Just follow the simple recipes in your sure-jell preservative for jams and jelly's and hey, send me a pic I would love to post it. Kay

Pasta ala you

Pasta is so easy and so fun to make, that once you give it a try you will want to teach someone else, say your honey and your kids and grandkids too. What a great thing to do on a rainy day make noodles.
This recipe can have any number of variations if you have a kitchen aid and the attachment for noodles well your all set. If not break out the rolling pin and a floured surface to work on and you will need somewhere for your noodles too dry I have some 2x2 boards I keep around and just wipe them down before I use them.
This recipe if for noodles for 2. For every 2 people you cook them for double the recipe.

Make a mound of 2 cups of flour I use unbleached you can use whatever you like.
In the top of the mound make a well and into this well crack an egg that has been sitting at room temperature for a couple of hours. Then to that add 1 pinch of salt and 1/2 an egg shell of room temp water. Start mixing by hand in place, inside the well you created and keep incorporating the flour into the mixture until you have a nice thick dough.

Using a floured surface and a rolling pin roll out the dough very thin ( noodle like) I use flour and fold my sheet of flat dough in half several times and make thin straight cuts, unfold the noodles and hang over a broom handle or your 2x2 or whatever you come up with. Let dry about 2 hours before you use them, just drop them into boiling salted water. Now  you can add 1 tbsp. spinach or mashed carrots to this mix for veggie noodles you can even puree squash and use it. Make noodles just the same and hang, you can make these noodles as wide as you like and even use them as ravioli or any noodle you need. Enjoy.

Fathers Day in Seldovia, Alaska


If you would like to see a little piece of Alaska that is very special you must visit Seldovia, Alaska. Leaving from Homer Boat Harbor on the Seldovia Tribes Fast Ferry (which reaches speed of up to 40 mph.) It only takes about 45 minutes to get to Seldovia.
As you walk down the wooden docks and up the ramp to the town the first thing you will come to is the Sea Parrot in which is a wonderful place to stay as well as eat while visiting. The Sea Parrot is also a local Seldovian meeting spot, at sometime or other during the day many residents stop by if only to catch up on the news of the day. My husband and I were lucky enough to be there when a group of colorful characters had stopped in for a cup of coffee and a chat. Soon my husband and I were laughing so hard that our faces hurt. Everything from fishing stories to bear stories and each one more entertaining than the last.

That evening we went on a little ride about and saw a mother black bear and her young cub, what a cool thing to see a wild baby! They were beautiful.

 

 

These ravens were eating just about any type of food they could find during the winter months here and these guys are only about 1/2 the size of their northern interior cousins. Why are there raven pic on the moose blog you might wonder?  Well we are feeling like these ravens about now, the moose is all gone and hunting season is months away. So I thought here is a recipe that we make when there is no moose and you want something wonderful.

 

Baby Back Ribs
1 cup of Grand Mariner orange liquor
Rose Mary Fresh at least 5 stems if possible- dry works in a pinch
1 Cup Molasses
Cracked Black Pepper
1 tbsp butter

Boil the ribs in salt water with the fresh rosemary or 1 tbsp dry rosemary for 2 hours. Remove and let stand for 10 minutes. Then rub with 1/2 cup molasses and pepper and salt and 2 tsp dry rosemary.
Let stand with rub on it for 1 hour in cool place.

In small sauce pan mix 1/2 cup molasses and 1 cup of the liquor and the butter simmer and reduce to 1/2. Remove from heat.  This is your basting and dipping sauce and boy is it good..

Grill the ribs on the BBQ on med to low heat basting thick and often, turn often.
These are mouth watering and so filling. Serve with potato salad or rice or baked potatoes.