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..