A Treat for Hot Summer days

My goodness its...that sounds absolutely scrumptious...would raspberry sherbet work equally as well?

Thanks for keeping us on the cutting edge its...I can't even imagine what they'll think of next...

Woody,

What do you mean "they"?

This one is my creation.

I will take all the credit for it. LOL

YUMMY!!

Moose meat smoothie anyone?

itsinthegame.....

Delizioso!

Oh by the way, does Fellow HSBBW Member Bullwinkle know we're having an old friend for dessert. Personally, I would prefer a nice Chianti.

Eddie,

Since you brought up Chianti - later today I will unveil my latest Moose based recipe - designed specifically to go with a bottle of Chianti.

Mangia!!!

Excellent!

I will call Bullwinkle.

Eddie, we already ate bullwinkle. You will have to call Rocky. He is fun too.

Make no mistake about this.

Bullwinkle is still out there.

That is one wily moose.

Add Some of this!!!! Delicious!!!!

I guess I should have said "Former Member" instead of "Fellow Member."

I better call Granny Clampett and get her recipe for squirrel stew. Does anybody know what wine goes well with squirrel?

Eddie - as I promised - this is a casual meal that goes extremely well with Chianti - or any red wine for that matter.


"Italian Moose Roast Sandwiches - Au Jus"

INGREDIENTS

* 1 (4 pound) moose roast
* 10 cloves garlic
* 10 cubes beef bouillon
* 1 (16 ounce) jar sliced pepperoncini peppers, with liquid
* 2 tablespoons Worcestershire sauce
* 1 (.7 ounce) package dry Italian salad dressing mix
* 12 (6 inch) hard-crusted French rolls

DIRECTIONS

1. Cut 20 small, deep slits all over the roast; stuff the slits with garlic and bouillon cubes, and place into a slow cooker. Drain half of the liquid from the peppers, then pour the remaining peppers and liquid over the roast. Season with Worcestershire sauce, and sprinkle the Italian dressing mix overtop.
2. Cook on Low for 10 to 12 hours until the meat can easily be pulled apart. Shred the meat finely, and serve mounded on French rolls; dip into juices if desired.

Mangia!!!

Eddie,

With squirrel - I would go with a domestic Petite Syrah.

Try the Bogle Petite Syrah - it has hints of berry to compliment the full flavor of squirrel.

Mangia!!!

Thank you itsinthegame. Sounds like a great recipe!

Only one question, does the flavor change if you use Alaskan Moose opposed to Western Canadian Moose or, European Elk?

Also, I will go with your recommendation on the Bogle Petite Syrah with the squirrel stew. It will be a nice change than passing the jug around.

Itsy has been playing the ponies. Normally just one hundred bucks here, one hundred bucks there but unfortunately, Itsy has been on a losing streak of late. Rather than licking his wounds and going back to Mrs. Itsy sad and dejected…..Itsy bets more, then more. His unlucky streak got worse daily. To make matters worse, Itsy starts to borrow money from shady characters around the track….specifically Emil Lagasse.

Poor Emil has run out of ideas beyond his Essence Spice and is looking for that new idea and uses an unusual ingredient. Emil is displeased that Rachel Ray is kicking his flabby buttocks. What most of you don’t know is that Itsy is a terrific chef. He has an imagination in the kitchen that only Emil would dream of yet never achieve.

But Itsy is not thinking groceries; his only thinking of the ponies. As Itsy continues to lose; the money he owes to Emil becomes immense. But Itsy has a wild idea; he wants to enter a Moose in $1.5 Million Hambletonian Race at the Meadowlands. Emil funds this idea; Itsy goes to Sweden and finds a strong looking Moose. Everything is riding on this Moose that Emil officially names “BAM”.

BAM gets into the gate…..the starter fires the bell….

Poor BAM falls dead inside the gate with fright.

Itsy now broke, dejected and bummed is now stuck with a dead BAM

Emil demands payment. Itsy decides to start a BBQ for BAM. Emil loves the idea and demands that Itsy writes a book of moose recipes under Emil’s name. Itsy calls the book “BAM BQ” It becomes the #1 National Bookseller and Emil is now kicking Rachel Ray sometimes large and sometimes thinning buttocks. Emil has not only forgiven Itsy of all debt, but also gave him a plane ticket and game tickets to see Bonds hit 756.

We all know what happens, Itsy get into his right field seat…Bonds hits 756….and Itsy gets the ball…..(yes, that’s Itsy in the Mets jacket) Now wealthy beyond imagination, Itsy is now sharing his Moose recipes over the internet.

This all happened because of a MOOSE.

Eddie,

Alaskan Moose tends to be a bit tougher. If you want to go that route - do some kind of marinade.

Western Canada Moose (and Suburban California Moose - LOL) is my favorite. Tender - but very tough to catch.

European Elk sucks. Tastes like turkey carcass. Avoid it.

Dear Mr. Moose,

I had no idea you knew the whole sordid story.

quote:

Originally posted by eddiegaedel:
Does anybody know what wine goes well with squirrel?

I would imagine that you could find a good wine to go with squirrel here...

quote:

Originally posted by itsinthegame:
(and Suburban California Moose - LOL) is my favorite. Tender - but very tough to catch.

LOL: you east coast guys...I'm not Suburban California Moose....I am a San Diegan Moose.

SCM have of a flatter forehead and are slow footed.

We SDM have a pronounced large head, big feet and of course .....well endowed.

quote:

Originally posted by Bullwinkle:

We SDM have a pronounced large head, big feet and of course .....well endowed.

Well endowed? Terribly wealthy in-laws?

quote:

Originally posted by Bullwinkle:

SCM have of a flatter forehead...

Must have been a technique the Suburban California Moose picked up from The History Channel...

This is what we do with well endowed moose in Illinois



San Diego Moose Oysters Recipe

2 pounds moose testicles*
2 cups beer
2 eggs, beaten
1 ½ cups all-purpose flour
¼ cup yellow cornmea1
Salt and ground black pepper to taste
Vegetable oil**
1 tablespoon hot pepper sauce

* Be sure to ask your butcher for bull moose testicles. Calf testicles are the size of a walnut and are much more tender than the larger bull moose testicles.

With a very sharp knife, split the tough skin-like muscle that surrounds each testicle. Remove the skin (you can remove the skin easily if the testicles are frozen, then peel while thawing). Slice each testicle into approximately ¼- to ½- inch-thick ovals. Place slices in a large pan or blow with enough beer to cover them; cover and let sit 2 hours.

In a shallow bowl, combine eggs, flour, cornmeal, salt, and pepper. Remove testicles from beer; drain and dredge thoroughly in the flour mixture. In a large, deep pot, heat oil to 375 degrees F. Deep fry 3 minutes or until golden brown (will rise to the surface when done). Drain on paper towels. Serve warm with your favorite hot pepper sauce.

Sorry, I’ve been dealing with the 100+ pm’s that have been sent to me from the Ladies Forum.

Once you’ve gone Moose, you can never break loose.

Bullwinkle.....

If you really want to catch the ladies eye, there's a sale going on at Hansen's!

No self respecting moose would be caught dead wearing a moo moo!

quote:

Originally posted by deldad:
This is what we do with well endowed moose in Illinois

San Diego Moose Oysters Recipe

2 pounds moose testicles*
2 cups beer
2 eggs, beaten
1 ½ cups all-purpose flour
¼ cup yellow cornmea1
Salt and ground black pepper to taste
Vegetable oil**
1 tablespoon hot pepper sauce

* Be sure to ask your butcher for bull moose testicles. Calf testicles are the size of a walnut and are much more tender than the larger bull moose testicles.

With a very sharp knife, split the tough skin-like muscle that surrounds each testicle. Remove the skin (you can remove the skin easily if the testicles are frozen, then peel while thawing). Slice each testicle into approximately ¼- to ½- inch-thick ovals. Place slices in a large pan or blow with enough beer to cover them; cover and let sit 2 hours.

In a shallow bowl, combine eggs, flour, cornmeal, salt, and pepper. Remove testicles from beer; drain and dredge thoroughly in the flour mixture. In a large, deep pot, heat oil to 375 degrees F. Deep fry 3 minutes or until golden brown (will rise to the surface when done). Drain on paper towels. Serve warm with your favorite hot pepper sauce.

Deldad - IMO - very creative recipe - but the main ingredient is just wrong.

As much as I enjoy dining on Moose - this one aint happening.

LOL

Thought it might make the mighty Moose cross his legs and take a deep breath.