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Temagami Moose Hunting in Ontario Canada
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Temagami
Moose Hunting Welcome
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MOOSE HUNT 2006
Moose Hunting Temagami -
Vacation TEMAGAMI
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TEMAGAMI MOOSE HUNTING Join our successful hunters and experience moose hunting in Temagami. If you're looking for Temagami moose hunting getaway and cottage rentals, stop here and have a look! Call us for more information regarding moose and small game hunting. A reminder to book early as these hunting accommodations book up fast. Hunting Safety
First Cooking your Temagami Moose Meat Ontario Moose Hunt 2006 Temagami Moose Hunting Tips - What to do After the Kill? Moose meat is excellent and should be treated with care and respect. The hunter's pride in bagging his moose should not stop after the kill, but continue through to the excellent steaks and roasts he or she can serve to guests as they listen spellbound to the tale of the hunt. Bleeding A quick, clean kill will prevent the animal's blood and adrenaline from rushing into muscles as it bounds away wounded. After your animal is down, approach it carefully from the rear. Make sure it's dead before you get close so you don't get kicked with its sharp hooves. Bleed the carcass immediately by keeping the blood from getting into the meat and tainting it, you can prevent any gamey taste often associated with game meat. Temagami Moose Stew 1
Brown bacon in heavy kettle. Add meat and brown on all sides. Add onions and saute. Add all remaining ingredients and simmer 1 hour or until flavors are mixed and vegetables and meat are tender. Remove bay leaves. Temagami Moose Stew 2
Saute meat cubes in shortening until brown on all sides. Add pepper, paprika, bay leaf, salt, beef broth, red wine, onion, and carrots. Cover and simmer until meat is tender, about 2 hours. Add whole onions and potatoes; cover and simmer for an additional 15 minutes, or until the vegetables are barely tender. Mix butter and flour into a paste. Drop into simmering stew. Cook, stirring, until stew bubbles and thickens. Serve with rice or polenta. Temagami Braised Moose
Trim off any musty parts of moose and lard with salt pork. Sprinkle with salt, pepper, cinnamon and cloves. Marinate in claret or vinegar for 2 to 3 days in cold place. Drain, place in baking pan , add water, cover and cook in slow oven (300 degrees) about 1 hour. Add bay leaf, onion and claret or cranberry juice, cover and cook until tender, about 1 hour longer. Remove meat and add milk to drippings. Heat to boiling and serve with moose. Serves 6 to 8. Temagami Moose Roast
Par boil the moose meat in 2 qts. of water and 1 tbs soda to eliminate the wild taste. Season the moose meat with the celery salt and pepper and place in a stock pot, adding the garlic, salt pork, and enough water to cover; Cook `til meat is tender, then drain reserving the pan juices. Place the meat in a roasting pan and top with the onions, roast at 350 degrees F. until brown, basting with the reserved juices. Thicken the remaining juices for gravy and serve over potatoes served with the moose roast. Temagami Moose Nose in Jelly
Cut the upper jaw bone of the moose just below the eyes. Place in a large kettle of scalding water and boil for 45 minutes. Remove and chill in cold water. Pull out all the hairs - these will have been loosened by the boiling and should come out easily ( like plucking a duck). Wash thoroughly until no hairs remain. Place the nose in a kettle and cover with fresh water. Add onion, garlic, spices and vinegar Bring to a boil, then reduce heat and simmer until the meat is tender. Let cool overnight in the liquid. When cool, take the meat out of the broth, and remove and discard the bones and the cartilage. You will have two kinds of meat, white meat from the bulb of the nose, and thin strips of dark meat from along the bones and jowls. Slice the meat thinly and alternate layers of white and dark meat in a loaf pan. Reheat the broth to boiling, then pour the broth over the meat in the loaf pan. Let cool until jelly has set. Slice and serve cold. Temagami Moose Pemmican
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 Temagami Moose Pie
Shake cubed steak in plastic bag with flour, a few cubes at a time. Brown moose and onions and garlic in heated oil, until Moose is brown. Add water, herbs, Worcestershire sauce, salt and peppers. Bring to a boil, reduce heat, simmer 1 1/2 hours. Add potatoes and carrots, cook approximately 30 to 45 minutes longer. Add peas. Pour into pie pan. Cover with pie crust, flute edge, cut slits in top. Bake 15 to 20 minutes or until crust is nicely browned. Temagami Roasted Loin with Potatoes and Carrots
Soak loin in cold water overnight as to remove as much blood as possible. Season loin with seasoned salt and black pepper. Wrap slices of bacon around loin until covered and sprinkle with black pepper. Cut cabbage into quarters. Place bacon wrapped loin in roaster pan and cover with cabbage wedges and add about 1 cup of water. Bake covered at 375 for about 4 hrs or until cabbage starts to cook down. Remove cabbage and discard. Add carrots and potatoes cover and cook for another 1-2 hours until vegetables are done. Uncover for last 30 minutes of cooking time. You may need to add a little water from time to time during cooking time. Temagami Moose Rump Roast
Trim off all excess fat and rub roast all over with vegetable oil. Sprinkle on salt, pepper and garlic powder. Slice onion and lay in bottom of roasting pan. Pour two tablespoons of worcestershire over onions. Place roast on onion slices. Pour rest of worcestershire sauce over roast. Add wine and water. Seal roasting pan with aluminum foil and bake at 325 degrees for 3 1/2 to 4 hours, adding water as necessary to keep moist. When roast is done, remove from pan. To make gravy, add 2 cups water to contents of roasting pan. Bring to boil and scrape bottom of pan. Mix 3 tsp's corn starch with 1/2 cup water and pour into pan, stirring constantly, until gravy is bubbling. Salt and pepper to taste
Temagami Moose Hunting Lodges Resorts and Camps
Hunter Orange All hunters are required to wear Hunter Orange during rifle season for Moose, Black Bear and White Tailed Deer with the exception of Waterfowlers. Camouflage Hunter Orange does not qualify. It has to be 400 square inches of solid hunter orange.
We are your ideal Temagami Moose Hunting Getaway destination. We are here to help you plan your next Temagami Moose Hunting Getaway! For that relaxing Temagami Moose Hunting Getaway that is way past due !! Call 705-569-3870 today for your reservation for that Temagami Temagami moose hunting in Ontario vacation that you will remember. |
Temagami Moose Hunting 2005 @ Ridgewood Cottages in Northern Ontario Canada
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We offer a variety of Temagami Hunts.
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Temagami Accommodations |
| Temagami ATVing | |
Temagami Camping | |
Temagami Cottages | |
Temagami Cottage Rentals |
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Temagami Houseboats | We have it all in Temagami! |
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Temagami Moose Hunting in Ontario Canada
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Temagami Moose Hunting
Copyright © 2006
Temagami
Moose Hunting
