#39 "Hey Rod.....

“Hey Rod.....I heard you had another way of tenderizing meat?”


“Well I don't know this for sure, but when I was hunting once, I shot a moose right before dusk out in a meadow. It was about four hundred yards out and I didn't want to chase it into the darkness. It was September and the nights were pretty cool, so I left and came back at daybreak. I walked out into the meadow and found he had only walked about twenty yards and laid down and died. He was bloated, with his legs stretched straight out. I gutted him and he really stunk. I skidded him to my truck and took him to a butcher shop in the town where we were living at the time. I got the butcher to check him out and he said it would be fine, so I skinned him out and left the moose with the butcher for two weeks. Later, when we ate any part of that moose, it was the tenderest meat we had ever eaten, even the stew meat that got mistakenly fried up one evening. One old timer told me by leaving the guts in overnight is what tenderized the meat. I've always wanted to try that again, but never had the chance. Let me know if you've ever tried this, even if it's a chicken, a duck or a rabbit.”

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