Kath,
Yes, preparing moose intestine IS time consuming - it's turned
inside-out (like you'd do with a long sock), so that the fat that's
normally on the outside is now on the inside. Instant sausage. A fire
is made, and fresh spruce boughs are laid on the flames, which produces
a lot of thick smoke. The moose intestines are laid on the boughs and
are smoked. Then they are boiled and sliced.

As for the moose head, all the hair is singed and scraped off the skin.
Then the meat is removed from the skull (I think the whole head would
be too big to fit into a pot!), and boiled. Nothing is added to the
water, except maybe a bit of salt. The meat has a subtle smoky flavour
because the skin was singed. The meat's texture is vaguely reminscent
of oxtail or pork-hocks - sticky, chewy, flavourful.

cheyenne

Kath wrote:
>I can't imagine how they prepared the
>intestines...it must have been verytime consuming.
>Boiled moose head?  The whole head?  Is anythingadded to it in the
pot?
>BTW, I've been trying to come up with a cranberrysauce recipe (for
>Thanksgiving in the U.S.) that doesn't use sugar. Any ideas?



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