Originally Posted by KillerBee
That's very cool Ted!

I have killed many moose and that never, ever crossed my mind. However I do eat Walleye and Pike Cheeks, so I am sure you will get some tender morsels out of that, I may recommend cooking the antlers at low heat for a very long time hehehe

I am pretty sure the Indians of Canada have been doing just that your millennia.

Seriously, can you post a picture of it finished?

Cheers ~

We cut the jaw short enough to fit it all into the roasting pan. Set that piece in there with the head. Lots of salt and pepper, covered with tinfoil, added half an inch of water into the roast pan, then into the oven at 6:30 this morning. Out six hours later for the potlatch.

[Linked Image from i.imgur.com]

Didn’t last long. Not a speck left over. 😄

Ted