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Recipe found in an old wild game cookbook that belonged to my father

6-7 pounds of moose roast
6 potatoes, peeled and sliced
6 carrots, sliced
4 onions
1 package onion soup mix
1 16-ounce bottle of A-1 steak sauce
1 10-ounce can of cream of mushroom soup

Place moose roast in roasting pan. Add balance of ingredients and cover with aluminum foil. Roast at 350 degrees for 4 hours. Serves 8

Recipe by Rocco Palumbo
Wellington, Maine

Digging a bit deeper into this recipe, I discovered that Mr. Palumbo passed away a couple of months ago. Here is his obituary. May he Rest In Peace!

Wellington, ME- Rocco Anthony Palumbo, 87, went to be with the Lord January 13, 2025 surrounded by family and his beloved dog Misty. Rocco was born March 20th, 1937, the youngest of 10 children to Joseph and Lucy (Moscaritolo) in Ashland, MA.

Leaving school after 8th grade, Rocco worked various jobs to help support his family, including Western Nursery in Hopkington, MA., a farm, and Talvy's Florist in Ashland, MA. It was during this time that he met and married his first wife Kathleen (Flannery) and together they raised two children Michael and Michelle.

Rocco's passion was to be a firefighter and in 1963, he graduated from the academy and was the last surviving firefighter of his class of 9. Rocco earned many accolades during his career with Ashland Fire Department and was a fire alarm superintendent. Following his divorce from his first wife, Rocco met the true love of his life Nancy (Carlson). They married in 1985 and moved to Wellington, ME. following his retirement from the fire department and built a beautiful log cabin surrounded by their beloved dogs, Ruben, Cassie, and Misty.

Rocco continued to serve his community as a volunteer firefighter for a short time until he became the full time caregiver to his wife Nancy. Rocco's greatest legacy and what he will be remembered for was his love for the outdoors, hunting, and fishing in particular and starting the Hooked on Maine Outdoors fishing with kids program.

Over the years, Rocco meticulously planned the annual outing with the kids where he showed hundreds of children the joys of fishing and exploring the outdoors. He always found a sponsor to make sure each child left with their own fishing pole. In his free time, he loved spending time with family and friends, cooking, and enjoying his favorite concoction of Peach Schnapps and Angry Orchard.

Rocco was predeceased by his parents, his nine siblings, his daughter Michelle, and his beautiful bride Nancy. Rocco is survived by his son Michael (Stephanie), grandson(s) Mikey (Raelene) and Andrew, granddaughter Holly, 2 great grandchildren, nieces Andrea and Stephanie, nephews Joe, Billy, Bobby, and Paul, and his beloved dog Misty.

Per his request, he will be cremated and a celebration of life to join his ashes with Nancy will be held in late spring/early summer. In lieu of flowers etc. the family is asking to donate to The Community Fitness Center in Guilford, c/o Brittany so that she can continue to run the kids fishing program in his name.

1 small Groundhog, whole
1 can apricots or crushed pineapple
6 apples sliced
Salt and pepper to taste

Parboil meat until tender. Drain and fill with apples. Salt and pepper, then coat with apricots or crushed pineapple. Bake at 300 degrees until well browned

Goes great with rice or cornbread stuffing

Recipe by Tom Squier
Aberdeen, North Carolina

Beaver 4-5 pounds
Water
Onions
Vinegar
Garlic salt, salt and pepper
Bacon Strips

Cut beaver into quarters and place into a roaster overnight with water and vinegar mix covering the meat. This will cut any unpleasant fatty taste which normally accompany wild game.

Rinse and dry meat; place beaver in roaster and season with garlic salt and pepper. Sprinkle about 1 tablespoon of salt to cover meat; add strips of bacon and lay thinly sliced onions over meat. Add an additional cup of water to the beaver; cover tightly; place into a preheated oven at 350 degrees for three hours or until tender.

Remove bacon from meat; place meat into deep dish; mix 1/4 cup of cold water and 2 tablespoons of cornstarch to meat juices in roaster to make gravy. Pour gravy over the meat. Baked potatoes and baking powder biscuits will compliment this recipe very well

Photographed in an old wild game cookbook at an antique store.
Negaunee Michigan
Tuesday May 9th, 2023

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