| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sauces | 1 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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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