This is a picture of my father-in-law and I with the moose we were lucky enough to get on September 21. The picture was taken by my brand new brother-in-law Jamie Pike.
I cow-called from the deck of the family cabin on Fox Lake late Friday evening and promptly went to bed. The next morning I woke to my newfie brother-in-law’s thick accent exclaiming, “There’s a moose in da pond b’ye!”
We jumped in the boat and sped across the lake to meet the swimming moose on the other side. Several minutes later, the hunt was over and we had our moose on the shore ready to be processed and hung.
My favourite way to prepare moose depends on time of year and occasion. Summertime calls for big ‘n’ fat moose burgers done on an open fire or barbecue. Cooler temps call for a moose roast done low & slow with all the fixings, including, but not limited to, carrots, parsnips, onions and mashed potatoes with gravy.
I suppose a green salad is okay too, but not mandatory.
Any way you slice it, there is nothing quite like the taste of a young moose you have hunted and harvested with family by your side.
I shot the two-year-old bull with my Weatherby Vangaurd 300 Win Mag.
