There's Moose Stew For the Winter

Yes, we got a moose and we are happy. We hunted hard and it's not easy. He had three obvious brow tines, and is now all cut up and hanging in the garage. I love moose meat, and knowing exactly where my food comes from.  

We just returned from Fish& Game where they checked his antlers, measured his rack, and pulled a tooth to age him. The guess is he was about 6. The consensus by the small crowd who gathered-- ladies on a morning walk in the rain, the guys from the gas station across the street, other hunters who saw the antlers in the back of our truck and pulled in-- it's all very social- is that he was a fine animal. Our moose was number 24. The goal is 25, so the hunt will be closing early, before this weekend. Thursday is the last day.

 I will tell you more about it all once I get everything cleaned up. If you think cleaning a few salmon is messy, try a 1200 pound moose. Ammonia gets the blood stains out. They never show you that part of hunting in any photographs, but every hunter knows the work really starts once the animal is killed. That is not a cliche. Yesterday was a very long day. The moose was dead about nine and it took a few hours to skin, quarter, and cut it all up and into game bags, then 3 or 4 more to pack it to the boat. Hunting is serious stuff. I'm not sure why they call moose big game, as there is really nothing about it that qualifies as a game.

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