Recipe Ideas for Your Alaska Harvest
Moose Tongue Sandwiches - Mark Richards
In speaking to other hunters over the years, it seems not many eat moose and caribou tongue, but it’s always been one of my family’s favorite parts and makes for a great sandwich! The first thing we do after a moose or caribou is down is pull the tongue, wash it off, and hang it over a branch in the shade. I typically cut it out from underneath the jawbone as pictured here. Cut it off as far back as you can. We bring it back to camp with the meat and typically have it for sandwiches the next day. To prepare, put the tongue in a pot of water, add a little salt and some pickling spices, bring to a rigorous boil and then simmer for a hour and a half. That will cook the tongue and make the outside skin bubble up for easy removal. Remove from the water and let it cool, peel off the outer skin, then slice the tongue in thin pieces for sandwiches. If you’ve never eaten tongue you’ll likely find it to be very tasty and wonder why you haven’t been harvesting it along with the rest of the animal.
Pulling the moose tongue
Slicing the boiled moose tongue for sandwiches
Rolled Moose Rib Roast - Mark and Lori Richards
Cut moose rib meat away from each rib bone to form one large piece. Sprinkle both sides with salt, pepper, summer savory, garlic and onion. Roll tight. Tie with wide length of sinew from the back strap. Bake for approximately 2 hours. Cover with homemade highbush cranberry sauce. Serve with cabbage salad, potatoes, homemade sourdough bread, blueberry pie, and snow cream (ice cream made from snow).
Pan Roasted Rabbit or Beaver - Lori Richards
Cut rabbit or beaver into pieces with bones in and place in large heavy skillet. Add water to just about covering meat. Add 1/4 cup soy sauce, 1 teaspoon black pepper, and 1 or 2 cloves garlic diced. Cover and simmer on medium heat, stirring occasionally until water is almost gone (about 1-1/2 hours). Uncover and continue cooking on high heat several minutes until outside of meat and fat is crispy. Serve with your favorite noodle dish, garden fresh vegetables or a sprout (winter) salad.
Highbush Cranberry Sauce - Lori Richards
This makes a good glaze for wild meat, foul, fish and even use as salad dressing. For each 4 cups high bush cranberries add 1 cup water. Place in heavy stainless steel pot and boil gently until berries are soft (about an hour). Mash berries and strain through cheese cloth or colander. Add 1 cup brown sugar to 1-1/2 cup strained juice. Add 1/2 teaspoon each allspice, cinnamon and cloves. Add 1/2 teaspoon each black pepper and salt. Add 1/2 cup finely chopped onion, 1/4 cup finely chopped green or red bell or hot pepper, 1 or 2 cloves garlic finely minced, and 1/2 cup apple cider vinegar. Bring to a boil and cook stirring occasionally until fine bubbles appear (about an hour). Cook on low heat for 10 minutes longer or until desired thickness. Use as is or process cranberry sauce in jars using a water bath method or freeze in small containers.
Snowshoe Hare Dinner
Beaver Butt End Rings Cooking
