Marylin's Corned Moose or Bear Recipe

The traditional methods of butchering and processing Alaska's big game animals results in a lot of breakfast sausage, hamburger, and stew meat with only a few if any "choice" cuts for steaks and such. Mainly because wild game is a bit tough and very lean and does not lend itself well to T bones or new yorks. Yet we all desire to have more variety in the way we cook up our wild game.

This is one of those recipes I recently put together as another way to cook up my husband's latest moose he brought back this fall. And as we found out, the results are absolutely mouth-watering.

This recipe will work well with any wild game so venison, elk, buffalo, caribou, bear and moose are all ideal candidates. Give this one a try with a beef roast if you don't have your fall animal yet. Then when you bag your trophy you'll find yourself making sure there are several roasts in your butchering plans so that you can enjoy this meal on many occasions throughout the winter.

Heat to boiling the following ingredients:

1. 3 cloves garlic chopped
2. 3 tablespoons sugar
3. 3 bay leaves
4. 2 tablespoons pickling spices
5. 1/2 cup canning salt
6. 1/2 cup Mortens Tender Quick salt
7. 2 quarts water

Remove from heat and let cool.
- Put in a 1 gallon Freezer zip lock bag with a 3# moose roast.
- Squeeze air from bag and close.
- Put in refrigerator for 5-7 days turning every day.
- Remove and drain liquid.
- Cook as you would corned beef.

Good Cookin',