Everything but chocolate moose

Editor’s note: As Maine hunters gear up for the state’s annual moose hunt Oct. 5-10, Patti Forbes recalls her own experience shooting a moose in 1987 and shares recipes for cooking the meat. She writes “Harrington News,” a cooking and nature column for Downeast Coastal Press of Cutler.

What is it that brings a person to the wilderness to hunt? Is it a deeply embedded need to return to life as it was many years ago or is it the desire to challenge nature on its own ground? Whatever the reason, my partner, Ralph Marden of Harrington, and I were excited and grateful to participate in the six-day hunt of Maine’s majestic moose in 1987.

With just the two of us on the hunt and in such a remote area as northwestern Maine, we hoped for a young bull that was no more than 50 feet from a road. Dawn of the first day of hunting was chilly with a frost and ice in the puddles as we left our Clayton Lake base. The first pass of the windshield wipers brought the road into focus, winding ribbonlike through the reds, rusts and yellows of deciduous trees 8 to 12 feet high, regeneration from an earlier clear-cut. A mist rising through the hills created an eerie effect.

As we traveled through the wilderness, the vast landscape had horizons with no limits. A skidder and chain saws could be heard miles away, breaking the otherwise deafening silence of the woods. A breeze played gently in the grasses, the damp air smelled sweet.

Suddenly, the road ahead showed signs of bulls challenging each other – kicked-up gravel and trampled plants. Around the next bend, pushing and shoving one another, were three bulls. Action stopped at the sight of our pickup, and one bull headed into the trees. The other two started running down the road.

Ralph and I scrambled out of the truck with our rifles, loaded and started the chase. The road curved to the right, so I climbed the bank thinking a bull might go across the clear-cut there. Ralph ran down the road and gave a shrill whistle which stopped the two bulls in their tracks. They looked back, not moving a muscle. Both stood with their heads high, their noses in the air. Their racks rose straight above their eyes, wide and flat.

Ralph’s head bent to the gun. The crack of the rifle broke the silence of the wilderness. The recoil of the .30-06 drove his body back. The bullet caught the bull squarely behind one ear and he went down with a sliding motion.

The scent of gunpowder filled our nostrils and a stirring of triumph surged through our bodies. We ran to the animal. Standing over the magnificent creature we could smell its warm, heavy scent.

After dressing out the bull, we cut three 15- to 17-foot poles and made a tripod by tying them at the top. With a come-along we hoisted the bull up by its four legs tied together. The truck was driven beneath the animal for loading and we headed home. As we waited in line to tag our prey, hunters were only too glad to tell of their hunts of Maine’s largest animal.

We got what we set out to get – a young bull right in the middle of the road. Moose meat is lean, tender and wonderfully flavored, a boost to any cook’s menu. A New England boiled dinner is hard to beat.

Corning Brine 2 gallons water 4 cups canning and pickling salt 6 cloves garlic, sliced 1 tablespoon whole cloves 1 tablespoon mustard seeds 4 bay leaves 1 teaspoon dried thyme 2 tablespoons peppercorns Heat brine to boiling. Let cool and pour over moose meat roast. Cover and refrigerate for four days, turning each day. Use a crock or enamel container.

New England Boiled Dinner 5 pounds corned moose meat 4 quarts cold water 6 small onions 1 large turnip 8 carrots 6 large potatoes, peeled and halved 1 head green cabbage, wedged

Rinse and wipe corned meat. Place in large pot and cover with cold water. Simmer slowly three hours. Boiling will toughen the meat. Add potatoes, onions, carrots and turnip. Cook 20 minutes. Add cabbage and cook until tender. Cut meat into thin slices and serve on platter surrounded by vegetables. Don’t forget the horseradish and mustard.

Moose Meat Mincemeat 4 pounds moose meat with bones (usually neck)

pound beef suet 3 pounds apples, peeled, quartered and cored 3 pounds seedless raisins 1 12-ounce box of currants 1 tablespoon salt 1 tablespoon cinnamon 1 tablespoon ginger 1 tablespoon cloves 1 tablespoon nutmeg 1 teaspoon allspice 2 quarts cider or grape juice 1 pound brown sugar

Trim fat from moose meat. Cover with water and simmer until meat is tender. Refrigerate meat in cooking liquid overnight. Remove all fat from top of liquid. Separate meat from bones and put through meat grinder using coarse blade. Grind suet and apples. Combine all ingredients in large kettle and simmer two hours to blend flavors. Stir often to prevent sticking. Makes about 11 pints. Mincemeat can be canned or frozen.

Moose Meat Shepherd’s Pie

Mix 1 pound ground moose meat, 1 egg and 1 envelope dried onion soup mix. Press into 9-inch pie plate, forming bottom crust. Bake at 400 degrees Fahrenheit for 10 minutes. Let cool. Drain canned or cooked frozen peas and cover bottom of meat crust. Top with 2 inches of mashed potatoes. Bake at 350 degrees Fahrenheit for 30 minutes.

Moose Burgundy – pound diced salt pork 2 pounds moose meat, cut into 2-inch cubes 1- teaspoons each salt and pepper 2 tablespoons flour 1- cups dry red wine 1- cups water 1 carrot, thinly sliced 1 teaspoon dried parsley – teaspoon thyme 1 garlic clove, minced 1 pound small onions, peeled – pound fresh mushrooms

Fry salt pork until crisp; drain. In 2 tablespoons drippings, brown meat slowly on all sides. Sprinkle with salt, pepper and flour. Toss to coat evenly. Place in 2-quart casserole. Add salt pork. To frying pan, add remaining ingredients except onions and mushrooms. Bring to boil and pour over meat. Cover tightly and cook for two hours in 350 degrees Fahrenheit oven. Skim off fat. Saute raw onions and mushrooms a few minutes. Add onions to moose meat and bake 30 minutes. Add mushrooms and bake another 10 minutes.

Moose Meat Chili 2 garlic cloves, minced 2 onions, chopped 2 pounds ground moose meat 2 cups tomato sauce 4 tablespoons chili powder 1 tablespoon unsweetened cocoa 1 tablespoon vinegar 1 teaspoon each of cumin, paprika, salt, honey or molasses – teaspoon each of pepper, allspice, cinnamon 1 can dark red kidney beans 1 can black beans

In 4 cups of water, boil ground moose meat for 30 minutes. Add remaining ingredients except kidney and black beans. Simmer three hours uncovered. Add beans to heat through. Serve with corn chips or crackers.