Mac the Moose

Maybe its just me but one of my favorite things about cooking moose meat and serving it to the unknowing guest is the surprise on their face when after devouring their dinner and asking how I made it I tell them the first thing you need is a nice chunk of moose meat! This is moose? Yes my friend it is moose and I agree it is wonderful and so much better for you than beef or virtually any other red meat out there. Not to mention you get to go hunting and have a great outdoor experience in the balance! What fun.

Here is a quick little recipe that will please the whole family it is a take off of a popular Meat and Mac dish.

1. Get some moose meat and boil it for about 2 hours with salt and pepper about 1 tsp each. Or you can use left over moose from baking a roast. This you would just chop up into small pieces and go to step two.
2. Next you will add 1 tbsp of beef base 1 tbsp butter in a saute type fry pan with a cup of water and bring the contents to a boil smothering it in the gravy that it will produce. Quickly stir in 1 tbsp. of flour with a fork, the mix will thicken greatly. Quickly now add 1 cup of milk any kind, buttermilk, goat milk, 2%, powder it really doesn't matter OR you can add 1 cup of red wine (yum) but not both milk and wine. Continue to cook this for about 4 or 5 min stirring as it thickens and remove from heat.
3. Next make Mac n Cheese how ever you like to do it. I use pasta and Velveeta but that's just me. You might like the box kind and that is fine too. When it is ready mix in the moose and gravy and enjoy.

Now wasn't that easy?