My daughter called last night. She's coming up for the Easter weekend, and has five pound piece of moose that she wants for Easter dinner. I believe it's a shoulder cut, so it should be prepared, I imagine, like a pot roast.<br><br>Now in case anyone here, especially like from Florida, is saying "yuck", I need to tell you that moose is really quite delicate and tasty, somewhat like beef with an attitude. I just need a good recipe.<br><br>Any and all suggestions welcome (and don't give me that old one involving an old boot in the pot).<br><br>
_________________________ [red]Bibo, ergo sum[/red]
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