Elk/moose, Pemmican

Pemmican was the original, WORLD WIDE "Trail-Mix" or emergency food; it was not invented in the United States, by indigenous North American peoples, or even in the Americas.

Pemmican is best made in August.

1. First dry the meat as above.

2. Cook meat in boiling water for about 10 minutes. Pound well with hammer and mix with marrow or grease.

3. Add berries or diced onions if you like.

4. Put pemmican into those ever useful freezer bags.

5. Freeze; cut in slices.

For other recipes treat moose, caribou, elk, bear, sheep, or goat meat as if it were beef, but please remember – Because of the usual low fat content, by preference, game meat is seldom ever broiled or roasted. Bear meat should be cooked thoroughly as for pork