Kegan McFadden’s most recent publication is everything i heard while not listening to what you had to say . . . (As We Try & Sleep Press). He lives in Winnipeg.
Moose Muffle (moose nose) makes a delicious broth and can be used for soup stock or eaten on the spot. Cut the nose from the moose you have just shot and rub it carefully in snow if there is no water available to clean it before eating. You will find it makes a delicious broth if you can forget what you are eating.
