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Moose Meat Tamales

Batter For Shells
1/2 c Sifted flour
1/2 ts Salt
2 Eggs
2/3 c Milk
1 tb Oil


Filling
1 lb Ground moose
1 sm Onion, chopped


Mix flour and salt; beat eggs, milk and oil. Add 1/2 of the egg mixture and stir until lump free. Add remaining, mix until smooth. Grease 5 inch fry pan; heat to sizzle. Pour in 1 tablespoon batter; tip pan to make shell even and thin. Cook until golden. Turn and cook other side. Roll shell as you remove from pan; set aside. Saute in 1 tablespoon oil for 10 minutes. Add 3/4 teaspoon salt, 1/2 cup chopped olives. Dissolve 1 bouillon cube in 1 cup boiling water; add 1/2 cup to above mixture. Blend 1 tablespoon paprika, 2 teaspoons chili powder and 3 tablespoons flour with remaining 1/2 cup bouillon. Stir into meat mixture; cook until thick. Unroll shells placing a tablespoon of filling in each; reroll. Put in a greased glass dish. Brush with butter and sprinkle with minced onions and grated cheese. Bake at 350 degrees for 25-30 minutes. You may thin remaining meat mixture and use as a sauce over tamales.


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