[WilliamJenningsBryan]

Friends, with Sarah Palin on the Republican ticket a victory this coming November is all but assured. It's time to start planning the celebrations here in Freehold and what better way to honor Sarah than to feast on a meal of Moose Stew.

There are quite a few moose stew recipes, but we need to be authentic here. Now I had to go to a bit of trouble, but I managed through my contacts to get a hold of Governor Palin's cell phone number. What a woman, not only did she give me her personal recipe, but she shared her stories of moose hunting. Just before pulling the trigger for a perfect head shot, she loves to shout out "Hey Bullwinkle!". There us no doubt that Sarah is going to make moosemeat out of Joe Biden in the debates.

I encourage everyone to get their Alaskan Moose orders in early, there is sure to be some wacko environmentalists trying to limit the number of moose kills this fall.



Ragoût d'Orignaux alla Palin (Sarah Palin Moose Stew)

1 1/3 pounds top or bottom round of moose
1 1/3 pounds chuck or shoulder of moose
1 1/3 pound moose cheeks
1 moose foot, soaked and boned
1 piece pork rind
1/2 pound slab bacon
1/4 pound fatback
1/2 bunch parsley
4 carrots
3 onions
3 cloves garlic
1 celery heart
3 tomatoes
2 tablespoons olive oil
1 bouquet garni (thyme, bay leaf, parsley, savory)
Zest of 1 orange
1 tablespoon peppercorns
1 pinch allspice
Flour/Salt/Pepper
1 celery rib (For the Marinade)
1 onion
2 carrots
3 shallots
3 cloves garlic
1/2 bunch parsley
1 sprig savory
2 bay leaves
Zest of 1 orange
3 cups red wine, preferably Gigondas
6 tablespoons cognac
3 tablespoons olive oil

Ragoût is a method of cooking à l'étouffée, meaning slow cooking in a daubière, a pot with a cover designed to hold hot water. Traditionally placed in a hearth, the daubière heats from above and below in the oven.

Marinade:

The day before, cut the moose meat into large cubes and prepare the vegetables for the marinade. Trim and chop the celery, peel and chop the onion, carrots, and shallots. Peel the garlic. Place the moose meat in a large bowl with the chopped vegetables and whole garlic cloves. Add the parsley, savory, bay leaves, orange zest, wine, cognac, and oil. Let marinate, refrigerated, for 12 hours.

Cooking:

The next day, blanch the moose foot and the pork rind. Chop the slab bacon and fatback into 1 by 1/4-inch pieces, removing any rind. Chop the parsley finely and roll the fatback in it. Prepare the vegetables by peeling and finely chopping the carrots and onions. Peel and crush the garlic. Chop the celery heart. Peel, seed and quarter the tomatoes. Remove the moose meat from the marinade with a slotted spoon and drain it on paper towels. Strain the marinade through a fine sieve. Preheat the oven to 250° F. Heat the oil in a large skillet and sauté the moose meat over high heat until lightly browned. Season with salt and pepper.

Place the pork rind in the bottom of a large Dutch oven or earthenware casserole. Spread about 1/3 of the moose meat over the rind. Add about 1/3 of the chopped vegetables, and sprinkle with some of the bacon, fatback, and diced moose foot. Continue to layer the ingredients in this manner until all are used. Add the bouquet garni; orange zest, peppercorns (tied in a square of cheesecloth) and the allspice. Add the strained marinade. Prepare a moist dough of flour and water, form it into a long cord and place it around the rim of the pan. Moisten the edge of the pan, cover with warm water and press it down firmly on the dough to form a seal. Place in the preheated oven and bake for 5 hours. Remove from the oven, break the flour crust and remove the cover. Turn the oven off, and return the daube to the oven to rest, uncovered, in the residual heat for 30 minutes longer. Serve with fresh pasta.

Praise Jesus!