Subj : I'm back.
To : All
From : Bill Swisher
Date : Sun Jun 26 2022 11:10:00
Took a short jaunt down to the Kenai. On the way back I got to
test the anti-lock brake system on the car. From 70mph to a stop
as mama moose and the kid decided to do the chicken thing and cross
the highway. They were indecisive as to which lane they wanted, so
wandered across 3 different ones before they finally exited to the
left. I moved over into the, center, oncoming traffic lane since
the guy behind me apparently didn't have ABS, I could hear his tires
squealing, so I gave him a way by me. Truthfully I was more worried
about him rearending me than me hitting the moose, I still had a
little brake pedel left.
2 lb Moose or beef; cut into 1
-inch cubes
1/4 c Flour
1 ts -salt
3 tb Shortening or veggie oil
1 c Chopped onion or
1/2 c Dried onion flakes
1 c Carrots; sliced 1/4" thick
1/4 ts Thyme
1 1/2 c Beef stock or
4 Bouillon cubes in 1 1/2 cups
-Water
2 tb Worcestershire (opt)
1/4 ts -Pepper
1 Stick pie crust dough or
;mix your favorite dough
1 Egg; beaten
Shake pieces of meat in sack w/flour & salt. Add oil or shortening to
Dutch oven & place on medium heat. Brown about half the meat at a
time & remove to another dish. When all meat is browned return it to
Dutch oven & combine it w/onions, Worcestershire, & pepper. Bring to
a boil, cover & simmer for 1-1/2 hrs. Pour mixture into a 9x9-"
square baking pan & cover w/pie crust. Trim & flute edges & pierce
crust in several places to allow steam to escape. Brush top w/beaten
egg. Bake at 425F for 25 mins or until crust is golden brown. Pie
will serve 4 adequately & maybe 1 more.
Smokehouse Bear, More Alaskan Recipes and Stories, by Gordon R.
Nelson, 1982, Alaska Northwest Publishing Co., Anchorage AK ISBN
0-88240-227-7] W/permission of author. Typed by Deidre Ganopole.
