Moose Roast (Roast Beef) by Nancy Radke #mgtab

When we were married in 1959, my husband and I lived with his folks in Anchorage, Alaska. My mother-in-law belonged to the Anchorage Woman’s Club and they put out a recipe book that I still use. Many of the women were military. These ladies came from all over the world, so the book contains recipes from Spain and Japan as well as the lower 48 (Alaska term meaning the states).

I don’t make the Spiced Moose Tongue, Jellied Moose Nose, the Stuffed Ptarmigan Breasts, or the Caribou Shish Kabobs, but I do use many other moose recipes since moose meat is similar to bison. It tastes like rich beef meat and has more vitamins in it than regular beef. Like many Alaskans, I prefer moose to beef.

The amounts in this recipe are for a very large piece of meat. You might want to halve the amounts if your roast is average. I have used this recipe with beef heart and it turns out great. Also, you might want to adapt this for an Instant Pot.

1 1/2 T. vinegar
3 T. shortening
1 T. cinnamon
1 T. ginger
1 tsp. nutmeg
1 T. salt
1/2 tsp. pepper
1 1/2 c. water
3 c. apple juice
1 can condensed tomato soup
1 c. chopped onion
1 tsp. chopped garlic (optional)

Melt the shortening in the bottom of a Dutch oven and brown the meat. Blend the vinegar, cinnamon, ginger, nutmeg, salt, and pepper. Mix these with the water and apple juice; juice from cooked dried apples is excellent. Pour over the meat. Then spoon the concentrated tomato soup, the onion, and garlic atop the moose hump. Cover and cook in enough heat to keep the pot simmering for four hours or until the meat is tender. Thicken the gravy with flour and then give a yell, before some nose-twitching stranger wanders into your house and eats it all himself.
— Recipe by Mrs. Clayton A. Schule

One of the ladies was Peggy Loft who ran the Airport Cafe. Her recipes give quantities to serve 100 people, such as 10 loaves of bread and 200 rolls, 4 gallons of ice cream, and 3 pounds of cheese. For tamale pie, you need 15 pounds of ground beef and 20 eggs, along with the other ingredients.

My story in the New Year’s Short collection is Changing Horses, about a rancher (Glen, from Zsuzsa’s Christmas Wish) who is pursuing a lady vet. She loves someone else, and Glen has to put a brake on his feelings and search for someone who puts him first. Right now Changing Horses is only available in the New Year’s Shorts collection.

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About Nancy Radke

A USA Today bestselling author, Nancy Radke grew up on a wheat and cattle ranch in SE Washinton State. She attended a one-room country school through the eighth grade. She learned to ride bareback at age 3 (Really! It was a common practice.) and when she got off or fell off, she would pull her horse's nose to the ground, get on behind its ears, and the horse would lift its head so she could scoot down onto its back. Nancy spent most of her childhood exploring the Blue Mountain trails that bordered the ranchlands. She and a friend once took a trail that turned out to be a two day trip. They always rode with matches and pocket knives, so made camp and returned the next day. These long rides worried her parents, but provided plenty of time to make up stories. Her first novel was set in the Blues, and is entitled APPALOOSA BLUES. TURNAGAIN LOVE was the first one published. It rated a four star review from Affaire de Coeur. Scribes World said "Turnagain Love has some fascinating twists and turns, unexpected complications, and charming scenes." It is light and humorous. Nancy currently has over 30 books written, both modern and western. All her stories are sweet and wholesome.  View website

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