MOOSE MEAT AS FOOD 



207 



has been repeatedly frozen and thawed, however, 

 will be comparatively flavorless. On two occa- 

 sions I have left large pieces of moose meat in 

 cold storage for more than eleven months, but the 

 steaks were as fresh and sweet when cooked as if 

 the animals had been killed a single week. 



A moose should be cut up, and the pieces wrapped 

 in butchers' parchment paper and put in separate 

 burlap bags, before refrigerating, so that portions 

 may be taken out without thawing, and without 

 the difficulties incident to cutting frozen meat. 

 If it is necessary to cut a frozen hind-quarter of 

 moose in the cold-storage warehouse a carpenter's 

 hand saw should be used. It could not be cut 

 with a knife. A meat saw would of course cut the 

 bone readily, but it cuts the frozen flesh slowly, 

 and it has so little "set" that the track of the blade 

 is likely to be clogged by the particles of meat 

 fiber freezing after the saw has passed. 



Most failures in broiling or roasting moose meat 

 are due to disregard on the part of the cook of the 

 natural dryness of the meat. Like most venison 

 moose meat is dryer than the flesh of domestic 

 animals. The fat is indigestible and unpalatable, 

 and should be trimmed off and thrown away, its 

 place being supplied by pork or butter. 



