Sucker Moon Sucker Moon represents the time when the sucker fish makes its journey through the waters of Anishinabek territory. The sucker fish has been given the responsibility of purifying the life-giving water that we drink. BBQ Moose Roast Moose round roast 3 pounds 1 large onion 5 cloves garlic (elephant) 1 1/2 cups of barbeque sauce Thaw the moose roast in your refrigerator. Coarse chop the onion. Peel and slice half of the garlic and mince the balance. Start with an 8 x 8 inch roasting pan and place the moose round roast onto a thin layer of the chopped onions. Place the rest of the onions around the roast evenly. Sprinkle the onions with the sliced garlic and rubbed the roast itself with the minced garlic. Pour the barbeque sauce over the roast. Cover the entire pan with a layer of heavy aluminum foil. Light one burner on the barbeque and set it to low heat then place the covered pan and close the lid. Keep at a constant temperature of about 200 F for 9 hours, until the internal temperature reached is a minimum of 140 F or your required doneness. Note: You can serve roast with baby potatoes, carrots, chopped onions and mushrooms, all of which can be cooked on the barbeque while the roast is cooking. All the veggies can be wrapped in foil; add salt, pepper and butter and place directly over the burner set on low temperature for about 1 1/4 hours. May 6 to May 10: National Mental Health Week May 19 to May 25: Aboriginal Awareness Week May 6 to May 12: National Nursing Week May 31: World No Tobacco Day Photo by Melanie Laquerre
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