At one stage in my life I was a bow and arrow shooter and we had a very active local group.
In the spring we planned for the fall annual shoot to be held at a bush farm. Someone suggested a large moose barbecue, but who could barbecue it? Either I said I could, or they ripped me off, because it went down in the minutes that I had volunteered to cook it!
About a week before the time of the event, a brother to one of the archers conveniently shot a nice bull moose with his rifle. He cut out for us a huge rib roast, with the backbone in it and ribs on both sides.
I got a member to help me, so the day before we went to town to get material for a marinade. In the grocery store one of us would pick up a bottle of some type of sauce and say and we would agree that would be good. That went on until we had a few bottles of various sauces, then finished off with two bottles of wine.
Diluted with some water,we put it in the copper boiler, seen in the background, put the meat in it and soaked it over night. Early the next morning the felows built a fire of descidious wood, let it burn to coals and started the barbecue. We stuffed a pound of bacon in the meat, put it on a big rod, crank on the end and people took turns turning it, Two fires were neccessary, to enable the meat to always be over a fire with just coals.
Eventually it was done and while it looks black in the picture, it was nice pink all the way through and was absolutely delicious.
The women were sure I must have beena professional and were hell bound I would give them the recipe. It was great fun, especially since I was still single!
It fed about twenty people, whoo stripped every bit of meat from the bones.
So, here is a young H4831 barbecuing the moose.