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