Big Game Hunting photo

Photo credit: Flickr

It’s wheat harvest here on the family farm, and for the past two weeks I’ve eaten a majority of my meals at the wheel of semi as I wait on another load of grain to take to town. Of all of the burgers and sandwiches (and no small amount of sunflower seeds and red licorice) I’ve had, the best meal was my mom’s take on a Philly cheesesteak made from the last of my moose meat. When I texted her my compliments, I got back a rough recipe, which I’m passing along to you. Sorry there’s no photo of Mom’s actual sandwich, but I was hungry and forgot to snap one.

Did I mention it’s been a long couple of weeks?

Mom’s Moose Philly Sandwich

1 3-5 lbs. moose roast
1 medium onion, sliced
Kosher salt
Black pepper
Kitchen Bouquet
½-¾ cup water
Swiss cheese
Hoagie rolls

1. Generously salt and pepper the roast and place it on the onion in a Crock-Pot or slow cooker. Add water and a “scant” tablespoon of Kitchen Bouquet. Cover and cook on low for about 8 hours.
2. When the meat is tender, shred with a fork. Split a hoagie roll halfway through and fill with shredded meat. Top with Swiss cheese and enjoy.