The Moose Cookbook: Over 100 Ways to Cook Your Moose

Tired of preparing your moose meat the same old way? How about Moose balls with Lemon sauce or Cranberry Moose Loaf or Burmese Ginger Moose or French Canadian Moose Pie or Moose and Sausage Gumbo?
Find directions on how to make corned moose and home cured pastrami.
There are over 10 marinades and 30 sauces especially for your moose cookery.
Cook your moose with recipes from 28 different countries that have been adapted to the moose and made simple and easy to cook.

John J. (Jack) Koneazny was born in Hartford, Connecticut. He served in the U.S. Maritime Service and the U.S. Army during World War II, having served two years in the European theater of operations. He spent 28 years in the Army Reserves and worked as a tree surgeon until his retirement.
Jack and his wife Dottie travelled extensively on their Bahama-built sailboat "Fayaway" for almost 20 winters, and have travelled throughout Europe and the Caribbean since their retirement.
They spend their winters in Key Largo, Florida and their summers in the Berkshires of Massachusetts.
Colonel Koneazny and his wife published their cookbook Only the Best in 1993. He is also the author of Signal Hoists for Yachtsmen and numerous magazine articles on cooking, boating and gardening. He is working on several other books at this time and is food editor for The Boating World. Recently, his newest work was published, Behind Friendly Lines: Tales from World War II.