Moose Recipes

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Fall Apart Moose

Ingredients:

• 2 Onions; medium
• 1 lb Alaskan sweet carrots
• 4 lb Moose rump roast
• 2 Cloves garlic
• 2 c Water
• 1 pk Onion soup mix
• Salt
• Pepper
• 2 tb Cornstarch
• 2 Beef bouillon cubes

Use a large slow cooker on high temperature setting. Dice onions and carrots and put in slow cooker. Add moose roast. Slice garlic in small pieces. Add water, garlic and onion soup. Salt and pepper to taste. Cover and cook for 4 hours.

Drain juice from meat into saucepan. Add bouillon cubes. Bring juice to boil. Add cornstarch and stir until juice turns thick and clear.

Pour gravy (juice) back into the slow cooker with the moose and carrots/onions. Cook for another hour.

When done, slice moose in thin slices. Place in center of serving platter, garnish with carrots and onions. Pour a small amount of gravy over moose and serve. Mashed potatoes, rice or baked potatoes are fantastic with the remaining gravy.

Moose Steak

Ingredients:

• 1 Moose steak, (2-3 in)
• 1 tb Garlic powder
• 2 tb Ground pepper (fresh)
• 1 Lemon peel (grated)

Mix all spices and lemon peel. Rub steak with mixture. Grill close to coals 12 to 15 minutes per side for medium rare steak. NOTE: Overcooking makes steak tough. For best results use the steak of a young moose.

Rub can be used with any type of steak.

Moose Stew

Ingredients:

• 2 1/2 lb Moose meat, cut into 1-inch cubes
• 2 tb Shortening
• 1/4 ts Cracked black pepper
• 1/2 ts Paprika
• 1 Bay leaf
• 1 ts Salt
• 2 can Condensed beef broth (10-1/2 ounces each)
• 1 c Dry red wine
• 1 lg Onion; diced
• 3 Carrots; sliced
• 18 sm Whole white onions
• 12 sm New potatoes; peeled
• 2 tb Butter
• 2 tb Flour

Saute meat cubes in shortening until brown on all sides. Add pepper, paprika, bay leaf, salt, beef broth, red wine, onion, and carrots. Cover and simmer until meat is tender, about 2 hours. Add whole onions and potatoes; cover and simmer for an additional 15 minutes, or until the vegetables are barely tender. Mix butter and flour into a paste. Drop into simmering stew. Cook, stirring, until stew bubbles and thickens. Serve with rice or polenta.

Moose Stroganoff

Ingredients:

• 1 1/2 lb Moose sirloin steak (cut in 1/2" strips)
• 1/2 c Plus 2 tbsp. flour
• 1 ts Salt
• 1/2 lb Mushrooms, chopped
• 2 sm Onions, chopped
• 1 Clove garlic
• 3 tb Fat
• 1 tb Worcestershire
• 1 c Canned beef bouillon
• 1 c Sour cream
• Steamed rice

Roll meat in 1/4 cup flour and salt. Saute garlic, onions and mushrooms in fat for 5 minutes. Add meat and brown. Remove meat, mushrooms and onions from pan. Add remaining flour to drippings in pan. Add Worcestershire and bouillon. Cook until thickened. Add sour cream. Heat until gravy simmers. Add cooked moose and vegetables and heat. Serve over rice.

Sweet And Sour Moose Balls

Ingredients:

• 1 lb. ground moose meat or ground beef
• 1 egg
• 4 tbsp. cornstarch
• 1 tsp. salt
• 2 tbsp. onion, chopped
• Dash pepper
• 1 tbsp. oil
• 1 c. pineapple juice
• 1 tbsp. soy sauce
• 3 tbsp. vinegar
• 6 tbsp. water
• 1/2 c. sugar

Combine meat, egg, 1 tablespoon cornstarch, salt, onion and pepper; shape mixture into balls. Brown evenly on all sides; set aside. Combine oil and pineapple juice; cook over low heat a few minutes. Combine remaining cornstarch, soy sauce, vinegar, water and sugar; add to pineapple juice mixture. Cook until it thickens, stirring constantly. Add meatballs and serve hot. Serves 4.