apture moose, or have one delivered by UPS.
Meanwhile, melt chocolate
Prepare chocolate cake according to directions. Cut
00b0. Using a 5-inch moose-shaped cookie cutter, quickly cut
Melt chocolate and butter, stirring to blend,
ck presentation side up.
Moose:
Heat up 3/4
Kill 1 moose (elk may be substituted).
Dip moose in vat of chocolate.
Let drip dry.
Serves 3,000.
edium saucepan combine the chocolate chips, unsweetened chocolate, and the butter. Cook
MOOSE ROAST.
The day before:<
ack.
Filling: Melt chocolate in a bowl set over
MMANDMENT #1: Only Select Great Chocolate. Only use chocolate you like the taste
power) melt the bittersweet chocolate. Pour the chocolate into the bowl of
In each hot sterilized quart jar put a layer of cubed moose meat, then add a layer of carrots and onion, sprinkle with 1tsp pickling salt, then fill remainder of jar with moose meat, pack this tight.
Cover with hot sterilized lids, screw bands on tightly.
Cook in canner for 4 hours of full boil.
Good luck maybe this will work for vennison.
nion; allow to cool. Put moose in this mixture; let marinate
tanding look a little like chocolate moose.
Divide out the mixture
aper.
Place the chocolate pieces in the Vita-Mix
Remove all fat from the moose roast and wipe well with
Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Add the bay leaves and onion flakes to the water. Cover, and bring the water to a boil over high heat; reduce heat to medium low to maintain a simmer. Add the moose, recover, and steam until fork tender, 1 1/2 to 2 hours depending on thickness, adding water to the pot as needed.
Pour the barbecue sauce into a large sauce pan over medium heat; once warm, add the moose and reduce heat to low; simmer 45 minutes.
In a bowl mix the flour, coconut, sugar, cornflakes, chips. In another bowl mix the butter & egg. Add the flour mixture.
Pour it in a lined & greased tin - 9x3inch loaf tin. Bake @170 deg for 15 minutes. Cool on a cooling rack. Cut thick slice & drizzle melted chocolate.
For more recipe, visit us http://www.palateculinarystudio.com/recipes.
Brown the ground moose in a large skillet over medium-high heat.
Combine the moose, diced tomatoes, chili beans, kidney beans, pinto beans, olives, onion, and bell pepper in a slow cooker; stir in the chili seasoning. Set the slow cooker to Low; cook 8 to 12 hours.
Boil moose ribs for 45 minutes and drain.
Mix all other ingredients together and spread over ribs in baking pan.
Bake for 30 minutes or until tender, maybe up to an hour, at 350\u00b0.