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How to Cook a Moose
“If only I had this recipe before I started”
Your next friends and family gathering is the perfect opportunity to cook a moose. You’ll be the life of the party!
The first thing to know is the bigger the better. The moose I mean, not the family. Pick a good ripe one. You can tell by the hollow sound when you thump it with your fingers. Again, we’re talking about the moose. You can cut a “plug” out of the middle to check for quality, but this is very tricky and I don’t suggest it.
While at the store be sure to get all the cheese cloth you’ll need to wrap the moose. Burlap will suffice in a pinch. Food grade twine to tie the legs together, and a Bluetooth meat thermometer should also be on your list. A jug of whiskey is traditional, but it can be cheap. You’ll need it.
While you’re marinating the moose, prepare the pit. About 12 feet long and 7 foot deep should do nicely. Set the earth to the side because you’ll need it later. Sip some whiskey while letting the marinade do its magic. Relax, this will work. They’ll love you. Oh, light the coals.
