Bev Huhndorfs Moose Head Food

BEV HUHNDORF'S MOOSE HEAD

Steps:

• 1. Skin and cut to fit in large kettle. When Cutting head, remove nose and put in separate kettle, parboil for 45 minutes. Remove and cool in cold water. Pick off hairs as you would feathers from a duck and wash thoroughly.
• 2. Boil head, skimming as it boils. Cook until meat can easily be removed from bone. Cut into bite size pieces and add vegetables, rice, macaroni, and seasonings for moose head soup.
• 3. To make Head Cheese instead of soup:
• 4. Make bouquet garni by tying onion, bay leaves, parsley, celery, thyme, and sage in a square of cheesecloth, and add to boiling head.
• 5. Add tongue, and any scrap meat not used elsewhere (such as neck bones).
• 6. Add wine to boiling head.
• 7. After 90 minutes, remove tongue
• 8. When meat is done, cut meat and tongue into very small pieces. Strain and reserve liquid.
• 9. Drop Brains into a little of the boiling liquid, simmer 15 minutes. Remove, drain and add to meat and tongue.
• 10. Season with cayenne, sage and nutmeg to taste.
• 11. Mix all very well.
• 12. Pack mixture into loaf pans, pressing firmly
• 13. Pour 1/2 c lukewarm liquid over each loaf.
• 14. Chill 48 hours before using.
• 15. Slice and serve.

BEET, MUSHROOM AND BEEF BURGERS

Steps:

• Grate beet on large holes of a grater.
• . In a large bowl mix together all of the ingredients except the oil for cooking until well combined. Shape into 4 patties. I like to pile the mixture into a 3-inch ring and pull the ring away, then when I place the patties in the hot pan I press them down with the back of my spatula so they are about 1 inch thick.
• Heat a heavy skillet over medium-high heat and add a small amount of olive oil, just enough to coat pan. Cook patties for 4 minutes on each side. Remove from pan and serve. You can use a bun or not (I think they are fine without). Baby arugula, mizuna or spicy micro-greens make a very nice accompaniment.