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The largest member of the deer family is the moose (Alces alces), called elk in Europe. The bull, or male, stands as high as 7.7 feet (2.35 meters) at the shoulder and may weigh more than 1,800 pounds (816 kilograms). The cow, or female, is about three fourths the size of the bull. The color of moose ranges from black to brown. Moose occur across Canada from New England to Alaska and extend down into Wyoming. They also are found from northern Europe to Mongolia.

The bull moose has a large head with a broad muzzle that curves downward. Beneath his neck hangs a hairy fold of skin called a bell. The antlers of a moose are flattened and may spread 6.6 feet (2 meters) across. The antlers are shed in winter, sprout again in spring, and reach full size by early summer. In late spring the cow gives birth to one or two calves that stay with her until the following spring.

Moose occur in forested areas, particularly near water. They feed on willow tips, saplings, and bark. They wade along the shores and thrust their heads under water for mouthfuls of tender plants that grow on the bottom. Moose swim very well.

From: Compton's Interactive Encyclopedia 1998


Moose Pemmican

Recipe By:	David Hunt	

Amount	Measure	Ingredient	Preparation Method
1	pound	Moose Meat, Well Trimmed	
1/2	cup	Raisins	
3	large	Dates	
2	tablespoons	Melted Suet	
2	tablespoons	Melted Vegetable Shortening	
1	tablespoon	Lemon Juice	

  Cut/the meat into thin slices and dry as for jerky in a slow oven,
  (175-200 Degrees F.)  for 4 to 5 hours. Put the dried meat through a
  coarse grinder, then pulverize it into a fine powder. Grind the
  raisins and dates together and work into the meat with a fork or your
  fingers until thoroughly blended. Combine the melted suet, shortening
  and lemon juice. Pour over the meat/fruit until the mixture will hold
  together. Shape into small patties. The Indian pemmican patty was
  bout 3-inches in diameter and a half inch thick. This is nourishing
  and will keep without refrigeration.


Oomenahomisk Moose Ribs

Amount	Measure	Ingredient	Preparation Method
2	lb	Spare ribs	
1 1/2	c	Brown sugar	
1/2	c	Vinegar	
1	c	Water,	
1	t	Soya sauce.	
2	tb	Cold water	
2	tb	Corn starch	
1	tb	Soya sauce	

  Cut 2 lbs. Of spare ribs into 1 inch pieces.  Roll in flour and
  brown. Cook in saucepan:  1 1/2 cup brown sugar, 1/2 cup vinegar, 1
  cup water, 1 tsp soya sauce.  When boiling, pour over spare ribs and
  cook 10 minutes. Thicken with 2 tbsp cold water, 2 tbsp corn starch,
  1 tbsp soya sauce.

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