- 3 lbs. ground moose and squirrel
- 6 slices soft white bread
- 1/2 cup water
- 1/3 cup Butter
- 1 1/3 cups onion; chopped
- Salt
- pepper; freshly ground
- 2 tbsp. parsley; chopped
- 2 tbsp. flour
- 1 1/2 cups milk
(Especially useful recipe if main ingredients have been dead for 24 or more hours before harvested)
Soak bread in water five minutes. Squeeze excess water out.
Melt four tablespoons butter in skillet. Sauté onion in butter until tender.
Combine moose and squirrel meat, squeezed bread, four teaspoons salt, one-half teaspoon pepper and parsley. Form mixture into one-inch balls. Chill twenty minutes.
Heat remaining butter in skillet. Brown moose-and-squirrel balls on all sides. Cover skillet and cook slowly 15 minutes.
Remove balls to warm platter. Sprinkle flour over skillet droppings. Stir and cook one minute. Stir in milk and bring to boil. Season to taste with salt and pepper. Return moose-and-squirrel balls to skillet. Simmer four minutes.
Yield: 8 Servings
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