Recipes for moose and caribou From page 18 Japan is massaged and the cattle is in a “relaxed” mood when slaughtered. Game meat is an excel- lent red meat, low in fat and as a rule free from modern- day contaminants. There are still many active hunters in North America. From the Yukon Territories to the Kootenays, fall is the season of the hunter. In the Yukon last year there were 4,737 resident hunting licences issued. In B.C., there were 98,574 hunting licences and over 245,000 fishing permits issued. The tags purchased were 3,077 for moose, 2,73) for caribou and 945 for sheep. Let’s hope 1997 will be a safe and successful year. May Diana and Artemis keep an eye on the hunters and their prey. Here are two recipes from an old hunter's collec- tion; try them, and have fun cooking your gift from Mother Nature. In both recipes, beef steaks or beef heart may: be used. Game rneats are not sold commer- ciaily in Canada, unlike Europe, where they are pop- 1 Year 34.6% i 3 Year 16.8% ular this time of year. d M 1 kg moose steaks (round steaks are finc) salt and ground black pep- per to taste 75 mL canola oil 150 g diced onion 150 g diced celery 150 g diced green pepper S bay leaves 630 mL canned chopped teanatoes 160 mL red table wine 25 mL rosemary all purpose flour (as need- ed) . 50 mL botited steak sauce (any brand} 15 mL prepared mustard teak: Select a large heavy skil- let. Trim and cut round steak into 4-5 pieces. Heat oi! in skillet until very hot. Sear steak until brown on both sides. Place steaks into a suitable