Title: Moose Pemmican
Categories: Game Meat American Info Venison
Yield: 1 Servings
| 1 | lb | Moose Meat, Well Trimmed |
| 1/2 | c | Raisins |
| 3 | lg | Dates |
| 2 | tb | Melted Suet |
| 2 | tb | Melted Vegetable Shortening |
| 1 | tb | Lemon Juice |
Cut/the meat into thin slices and dry as for jerky in a slow oven, (175-200
Degrees F.) for 4 to 5 hours. Put the dried meat through a coarse grinder,
then pulverize it into a fine powder. Grind the raisins and dates together
and work into the meat with a fork or your fingers until thoroughly
blended. Combine the melted suet, shortening and lemon juice. Pour over the
meat/fruit until the mixture will hold together. Shape into small patties.
The Indian pemmican patty was bout 3-inches in diameter and a half inch
thick. This is nourishing and will keep without refrigeration. From Native
Indian Wild Game, Fish & Wild Foods Cookbook Edited By David Hunt