Damn honey you must have one hell of a big oven.
Wouldn't that be better on the BBQ
2007-04-19 17:05:24
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answer #1
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answered by Anonymous
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I have to agree...rosemary might be a better idea. Though personally I'd just go with HP sauce...paprika or sage on moose meat would be pretty gross...but then again, you ARE eating a moose head. We don't even let the dogs eat ours...
2007-04-20 00:23:03
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answer #2
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answered by IamBatman 4
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I like paprika not only for the flavor, but when the meat browns, it looks better with paprika on it. You could also add some Garlic powder to it. Your brave eating Moose Head,
2007-04-20 00:10:11
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answer #3
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answered by lennie 6
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If you can fit a Moose head in your oven, Take it out and cut off the horns, Add sage and simmer for 50 minutes.
When you are done. Put it in a large paper bag and take it outside, swing it over your head and yell like a chicken.
Bon appetite - Rev. TomCat
2007-04-20 00:07:08
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answer #4
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answered by Rev. TomCat 6
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Sage. It's more suitable for wild meat than is paprika.
2007-04-20 00:26:43
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answer #5
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answered by castle h 6
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Paprika, defiantly paprika.
2007-04-20 00:05:25
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answer #6
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answered by Reece 2
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why not both with a red wine and garlic beef stock it comes out great don't forget the season it with salt and make a jus with the stuff left in pan and add some brown sugar it comes out great
2007-04-20 10:14:07
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answer #7
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answered by Zara3 5
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My neighbor stuffs his moose head with sausage. I don't know if that is all he does with it though.
Maybe I have the wrong recipe? (looking around the room)
2007-04-20 00:21:29
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answer #8
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answered by Active Denial System™ 6
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Sage and a dash of lemongrass. Trust me on this, boy.
2007-04-20 01:14:40
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answer #9
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answered by Daddy Deitrich 2
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Make sure you invite Boris, Natasha and Fearless Leader to have dinner.
[Sincere condolences to Rocky]
2007-04-20 08:31:09
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answer #10
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answered by nycguy10002 7
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