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Gakona Dry Moose Sauce
1/2 c Rendered beef fat 1 c Tomatoes; chopped fresh or -stewed 1 c Onion; minced 1/2 c Dried green onion; plumped -in a small amt of water ;Salt & pepper 1 1/2 c ;water 1 cn Mushroom stems & pcs, 4 oz The moose that is taken late in the season & destined to feed many Alaskan families is often a dry & lean animal. To lovers of fat beef, late-season moose isn`t much of a treat. While living in Flennallen one winter, we learned from a family in Gakona how to make a sauce to eliminate some of the problem. It`s good on fat moose or beef, too. In frying pan over medium heat bring fat to hot. Combine all vegetables except mushrooms in a bowl & salt & pepper to taste. Pour them into hot grease & saute for 3 mins. Add water & bring to a boil. Cook for 10 mins, stirring occasionally. Drain mushrooms, add them to sauce & heat for another 2 mins. Add extra liquid if mixture appears too dry. Serve either on or beside meat. From: Smokehouse Bear, More Alaskan Recipes & Stories, by Gordon R. Nelson 1982, Alaska Northwest Pub. Co. Anchorage Ak ISBN 0-88240-227-7 Typed by Deidre Ganopole |
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