The Moose Cookbook

Janet Arnett is the former campus manager of adult education at Ontario’s Georgian College. She is the author of Antiques and Collectibles: Starting Small, The Grange at Knock, and 673 Ways to Save Money.

Moose come in two sizes: big and huge. Anyone who has killed a moose and
has then been faced with as much as 500 pounds of meat in the freezer
needs this book. Although steak and burgers may sound great for the
first month or so, the real question is what to do with the remaining
few hundred pounds of game.

The veteran of many hunting trips, John Koneazny offers ideas that
include crock-pot moose, moose sausage, corned moose and cabbage, moose
manicotti, moose mincemeat, stir-fry moose, French-Canadian moose pie,
and much more.

Marinades and sauces receive considerable attention—and rightfully
so, since they are essential for dealing with the monotony that is sure
to set in somewhere around the 100-pound mark. And with the freezer
overflowing, the directions on how to make corned moose and home-cured
pastrami will be welcomed.

The recipes are clearly written and presented, and easy enough for
first-time cooks. Apart from the moose itself, only a few ingredients
present a challenge (or maybe not: the person who can kill an animal
that weights well over 1000 pounds shouldn’t have any trouble coming
up with a few juniper berries).

As the author points out, meat is meat; the recipes can therefore also
be used for venison, elk, caribou, antelope, and even beef, pork, and
lamb.

Delightful cartoon illustrations accompany the recipes.