January 6, 2015: Moose rescued from avalanche
 

http://cellar.org/2015/avalanchemoose.jpg

In a story noticed by our old friends at Neatorama, first found at Alaska Dispatch News...

So there they are, three guys snowmachining in Hatcher Pass, Alaska, when they come across tracks in the snow: a bunch of moose, and to their interest, a skier, which is more rare. Come back through an hour later, and they didn't see the tracks, because there had been an avalanche.

They were concerned about the skier, and saw something moving in the snow, so they made their way over to dig out what they thought was his arm, and...

Well done Rob Uphus, Marty Mobley (in the pic above) and Avery Vuchinch (who took the picture).

They let all that meat get away? Don't they know children are starving in Africa? :rolleyes:

Did they even TRY to find squirrel?!!!

Do they even KNOW about jellied moose nose?

JELLIED MOOSE NOSE

1 upper jawbone of a moose
1 onion sliced
1 clove of garlic, chopped
1 Tbs. pickling spice
1 tsp. salt
½ tsp. black pepper
¼ cup vinegar

Cut the upper jawbone just below the eyes. Place in a large kettle of scalding water and boil for 45 minutes.

Remove and chill in cold water. Pull out all hairs, they should have loosened and pull out easily. Wash thoroughly until no hair remains.

Place in a kettle with fresh water; add onion, garlic, spices, and vinegar.

Bring to a boil and cook until tender. Let cool overnight in the liquid.

When cool, take the meat out of the broth, remove and discard bones and cartilage. You will have two kinds of meat, white meat from the bulb of the nose and thin strips of dark meat from along the bones and jowls.

Slice the meat thinly and alternate layers of white and dark meat in a loaf pan.

Reheat the broth to boiling, then pour broth over the meat in the loaf pan.

Let cool until jelly is set. Slice and serve cold.

(Recipe via huntingnet.com)

Hey Rocky! Watch me pull a moose out of this snow bank!

A moose that special you don't want to free all at once.