With the hunting season upon us, it’s time for some special big game recipes. First of all, there

is just about no part of a moose that you can’t eat and enjoy. What better to start with than Baked Moose Tongue.


First prepare a special Raisin Sauce

You will need: 1 cup of water, 1 cup raisins, 1 cup sugar, and 3 tbs. butter, 2 tbs. lemon juice, 1 tsp. cornstarch, ½ tsp. cinnamon, ¼ tsp. salt, ¼ tsp. cloves.

In a sauce pan put the water and sugar and allow to simmer for 5 minutes. Now add the raisins and simmer for another 5 minutes. Add butter, salt, lemon juice, cinnamon and cloves.  Bring this up to a boil and then stir in the cornstarch and mix to a paste with a small amount of cold water, constantly stirring to mix contents into a paste. Remove from the heat when the sauce begins to thicken. Finally add one cup of brandy to the raisins.

Use the full length of the tongue. Wash (scrub) thoroughly. In a large pot, place the tongue in and completely cover with boiling water from a kettle. Simmer under low heat for three hours until it is tender. Set aside and allow the water to cool. Once the tongue has cooled to handle, peel off the skin and as much fat as possible.  Place the tongue in a baking dish and pour the raisin sauce over the tongue. This should be baked in a pre-heated oven of 350 F for one half hour.

I cooked this exact recipe and had my daughter Tracy over for lunch. She thought it was wonderful, until I told her it was the tongue. Well, need I say more?


Another part of the big game animal that should not be discarded is the heart.

You will need the heart, 2 cups of soft bread crumbs, 1 medium sized chopped white onion, 3 tbs. melted fat, 2 tbs. chopped celery, 2 tsp. poultry seasoning, 2 tsp salt, dash of pepper.

First wash the heart thoroughly under cold water. Next cut the centre and tough cords out of the heart and set the heart aside to dry. Put the fat in a frying pan and cook the onions and celery until the onions are a golden brown.  Place and mix the crumbs over the heart and bake in a pre-heated oven at 350 F. for 3 hours and baste repeatedly.


Don’t waste any part of that big game animal. Use the leftovers for Big Game Burgers.

You will need a pound and a half of meat chopped up into small chunks and ground (3cups). ½ cup ground suet, ½ cup finely chopped white onion, 2 tsp. garlic powder, 1 tsp. Worcestershire sauce, ½ tsp. Beau Monde seasoning, ½ tsp.  Ground black pepper, 6 slices thickly cut bacon, 3 slices of French bread toast, and ¼ cup sauterne.

Combine the following in a medium-sized mixing bowl: ground meat, suet, salt, onion, the pepper and finally the pepper. Shape this into 6 patties about 1 inch thick. Wrap one slice round the edge of each patty and secure with a toothpick. Place this on a rack in a broiling pan. Broil this at about 2 inches from the source of heat for 5 minutes or to a point satisfactory to your liking. Turn over for the same amount of time.

Now place patty on your slice of toasted French bread on a warm platter. Now spoon all but 2 tbs. of drippings. Add your wine to the broiling pan, stirring to make sure  you loosen all the  small pieces. Finally pour sauce over patties. This  should make about 6 servings.