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Message: <blockquote data-quote="Vollmer" data-source="post: 43259" data-attributes="member: 8014"><p><span style="color: #000000"><span style="font-family: 'Georgia'"><img src="http://www.fieldandstream.com/sites/fieldandstream.com/files/styles/article_image_full/public/Philly%20Sandwich.jpg?itok=uHWiGuBX" alt="" class="fr-fic fr-dii fr-draggable " style="" /></span></span></p><p><span style="color: #000000"><span style="font-family: 'Georgia'"><span style="font-size: 10px"><span style="font-family: 'arial'"><em>Photo credit: <a href="https://www.flickr.com/photos/wwny/8268863698/" target="_blank">Flickr</a></em></span></span></span></span></p><p><span style="color: #000000"><span style="font-family: 'Georgia'"><span style="font-size: 10px"><span style="font-family: 'arial'"><em>It’s wheat harvest here on the family farm, and for the past two weeks I’ve eaten a majority of my meals at the wheel of semi as I wait on another load of grain to take to town. Of all of the burgers and sandwiches (and no small amount of sunflower seeds and red licorice) I've had, the best meal was my mom’s take on a Philly cheesesteak made from the last of my moose meat. When I texted her my compliments, I got back a rough recipe, which I’m passing along to you. Sorry there’s no photo of Mom’s actual sandwich, but I was hungry and forgot to snap one. </em></span></span></span></span></p><p><span style="color: #000000"><span style="font-family: 'Georgia'"><span style="font-size: 10px"><span style="font-family: 'arial'"><em>Did I mention it’s been a long couple of weeks?</em></span></span></span></span></p><p><span style="color: #000000"><span style="font-family: 'Georgia'"><span style="font-size: 10px"><span style="font-family: 'arial'"><em><strong>Mom’s Moose Philly Sandwich</strong></em></span></span></span></span></p><p><span style="color: #000000"><span style="font-family: 'Georgia'"><span style="font-size: 10px"><span style="font-family: 'arial'"><em><em><strong>Ingredients</strong></em></em></span></span></span></span></p><p><span style="color: #000000"><span style="font-family: 'Georgia'"><span style="font-size: 10px"><span style="font-family: 'arial'"><em>1 3-5 lbs. moose roast</em></span></span></span></span></p><p><span style="color: #000000"><span style="font-family: 'Georgia'"><span style="font-size: 10px"><span style="font-family: 'arial'"><em>1 medium onion, sliced</em></span></span></span></span></p><p><span style="color: #000000"><span style="font-family: 'Georgia'"><span style="font-size: 10px"><span style="font-family: 'arial'"><em>Kosher salt</em></span></span></span></span></p><p><span style="color: #000000"><span style="font-family: 'Georgia'"><span style="font-size: 10px"><span style="font-family: 'arial'"><em>Black pepper</em></span></span></span></span></p><p><span style="color: #000000"><span style="font-family: 'Georgia'"><span style="font-size: 10px"><span style="font-family: 'arial'"><em><a href="http://www.amazon.com/dp/B001GHYO5I/?tag=nodakangler10-20" target="_blank">Kitchen Bouquet</a></em></span></span></span></span></p><p><span style="color: #000000"><span style="font-family: 'Georgia'"><span style="font-size: 10px"><span style="font-family: 'arial'"><em>½-¾ cup water</em></span></span></span></span></p><p><span style="color: #000000"><span style="font-family: 'Georgia'"><span style="font-size: 10px"><span style="font-family: 'arial'"><em>Swiss cheese</em></span></span></span></span></p><p><span style="color: #000000"><span style="font-family: 'Georgia'"><span style="font-size: 10px"><span style="font-family: 'arial'"><em>Hoagie rolls</em></span></span></span></span></p><p><span style="color: #000000"><span style="font-family: 'Georgia'"><span style="font-size: 10px"><span style="font-family: 'arial'"><em><em><strong>Directions</strong></em></em></span></span></span></span></p><p><span style="color: #000000"><span style="font-family: 'Georgia'"><span style="font-size: 10px"><span style="font-family: 'arial'"><em>1. Generously salt and pepper the roast and place it on the onion in a Crock-Pot or slow cooker. Add water and a “scant” tablespoon of Kitchen Bouquet. Cover and cook on low for about 8 hours.</em></span></span></span></span></p><p><span style="color: #000000"><span style="font-family: 'Georgia'"><span style="font-size: 10px"><span style="font-family: 'arial'"><em>2. When the meat is tender, shred with a fork. Split a hoagie roll halfway through and fill with shredded meat. Top with Swiss cheese and enjoy.</em></span></span></span></span></p></blockquote><p></p>

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