Moose With Gravy
by Susan Jones
A very common dish in native households, cut the moose thinly into small pieces, coat in flour, salt and pepper.
Heat a pan with some cooking oil(I use olive oil) cut up half an onion into slices brown meat with onions .
Cover with water and simmer until the meat is tender. Add water as needed.
The browned meat and flour is the flavoring. The flour makes the gravy.
You can also add a pack off onion soup mix before browning the meat to replace the fresh onion, still add some flour.
Serve over white rice or mashed potatoes.