|2 larges||moose steaks, any cut|
|3||fingers coltsfoot salt|
|2 larges||wild onions|
|2||fingers porcupine fat|
Place the moose steaks on a flat clean rock. Pound the steaks with another stone until all the fibers have been broken down. Sprinkle a little coltsfoot salt over the steaks. Cut the wild onions in half and, on the cut side, rub the salt into the meat. Repeat on the other side.
Drop the fat on the stone griddle and let it float out over the stone so that you have a well greased spot large enough to place the steaks on. Cook for 15 to 20 minutes on each side. If you have plenty of wild onion, slice the onion thinly and fry it with the steaks.
See: STONE GRIDDLE COOKING
Source: "Indian Cookin'", compiled by Herb Walker, 1977 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
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