Gakona
Dry Moose Sauce

1/2 C. rendered beef fat
1 C. tomatoes, chopped fresh or stewed
1 C. onion, minced
1/2 C. dried green onion, plumped in a small amt. of water
salt and pepper
1 1/2 cup water
1 can mushroom stems and pieces, 4 oz.

The moose that is taken late in the season and destined to feed many
Alaskan families is often a dry, lean animal. To lovers of fat beef,
late-season moose isn't much of a treat. While living in Flennallen one
winter, we learned from a family in Gakona how to make a sauce to
eliminate some of the problem. It's good on fat moose or beef, too.

In frying pan over medium heat bring fat to hot. Combine all
vegetables except mushrooms in a bowl. Salt and pepper to taste.
Pour them into hot grease and sauté for 3 minutes. Add water and
bring to a boil.

Cook for 10 minutes, stirring occasionally. Drain mushrooms then add
them to the sauce and heat for another 2 minutes. Add extra liquid if
mixture appears too dry. Serve either on or beside meat.

* Deidre Ganopole