BEV HUHNDORF'S MOOSE HEAD
From the Cookbook "A Book of Recipes" by St. John Berchmans Church, friends and neighbors, Galena, Alaska sometime between 1980-1988. I have NOT made this, just found it an interesting bit of regional cuisine to share with y'all. Please, if you make this, let me know how it turns out, Moose meat is not readily available to me,...
Provided by KATE P
Categories Wild Game
Number Of Ingredients 17
Steps:
- 1. Skin and cut to fit in large kettle. When Cutting head, remove nose and put in separate kettle, parboil for 45 minutes. Remove and cool in cold water. Pick off hairs as you would feathers from a duck and wash thoroughly.
- 2. Boil head, skimming as it boils. Cook until meat can easily be removed from bone. Cut into bite size pieces and add vegetables, rice, macaroni, and seasonings for moose head soup.
- 3. To make Head Cheese instead of soup:
- 4. Make bouquet garni by tying onion, bay leaves, parsley, celery, thyme, and sage in a square of cheesecloth, and add to boiling head.
- 5. Add tongue, and any scrap meat not used elsewhere (such as neck bones).
- 6. Add wine to boiling head.
- 7. After 90 minutes, remove tongue
- 8. When meat is done, cut meat and tongue into very small pieces. Strain and reserve liquid.
- 9. Drop Brains into a little of the boiling liquid, simmer 15 minutes. Remove, drain and add to meat and tongue.
- 10. Season with cayenne, sage and nutmeg to taste.
- 11. Mix all very well.
- 12. Pack mixture into loaf pans, pressing firmly
- 13. Pour 1/2 c lukewarm liquid over each loaf.
- 14. Chill 48 hours before using.
- 15. Slice and serve.
BEST HUSH PUPPIES
Some years ago, I was a cook on a large cattle ranch. One day, I thought back to the hush puppies I'd had as a child on a southern trip, and I ended up creating my own version of them. They go well as part of an old-fashioned fried chicken dinner with mashed potatoes and gravy, buttermilk biscuits, corn on the cob and watermelon pickles! -Karyl Goodhart, Geraldine, Montana
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, whisk cornmeal, flour, sugar, baking powder, salt and baking soda. Add egg, milk and corn; stir just until combined. , In a deep-fat fryer, heat oil to 375°. Drop tablespoons of batter, a few at a time, into hot oil. Fry until golden brown on both sides. Drain on paper towels. Serve warm.
Nutrition Facts : Calories 66 calories, Fat 2g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 129mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
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