Now that you have your moose or deer meat in the freezer, it’s time to get serious about cooking it the outdoors way, inside.
Yukon Moose Bourguignon
Ingredients:
½ pound brown mushrooms, sliced
2 medium white onions, sliced
¼ cup butter
3 slices of bacon, chopped
2 pounds of stewing moose meat
2 Tbsp flour
2 garlic cloves, crushed
1 Tbsp tomato paste
1 ¼ cup red cooking wine
¼ tsp salt
⅛ tsp pepper
¼ tsp thyme
2 tsp sugar
2 beef bouillon cubes
1 bay leaf
Method:
In a large pot, sauté mushrooms and onions in butter until tender. Remove and set aside. Fry bacon until crisp, remove and set aside.
Add meat to drippings and brown well. Blend in flour. Add garlic, tomato paste, wine and seasonings.
Cover and simmer for two hours; stir occasionally. Add additional wine if liquid evaporates.
Add onions, mushrooms and bacon and simmer for 20 minutes. Serve in large soup bowls.
Makes 4 to 6 servings.
Italian Style Moose Meatballs
Ingredients:
1 pinch of parsley
2 eggs
1 pound ground moose meat
1 ½ cup bread crumbs
1 garlic clove, minced
¼ cup Parmesan or Romano cheese
Salt and pepper to taste
Method:
Combine all ingredients, adding bread crumbs as needed (don’t let mixture get too dry).
Use scant ¼ cup mixture, shape into meatballs by rolling them firmly in your hands.
Cook for approximately half an hour, either in tomato sauce or in the oven. To cook in spaghetti sauce, drop the meatballs raw into already cooked-and-ready sauce. To cook in an oven, place the meatballs on a cookie sheet and bake at 300ºF.
Sweet and Sour Moose Balls
Ingredients:
1 egg, beaten
1 medium white onion, diced
1 pound moose burger
½ cup rolled oats
2 Tbsp of cornstarch
½ cup white sugar
½ cup white vinegar
1 can of pineapple chunks, 19 ounces
1 green pepper, chopped
1 white onion, chopped
Method:
Mix egg, onion, moose burger and oatmeal into small meat balls (the size of a walnut).
Broil until brown, turning as needed.
Mix cornstarch, white sugar and white vinegar, cook over medium heat in large skillet. About 1 minute after it starts to boil, add canned pineapple with the juice, green pepper and onions.
Cook stirring for 5 minutes. Add meatballs, cover and simmer for 20 minutes. Serve with cooked white rice and green vegetables.
Serves 4.
Marinade for Venison or Moose
Ingredients:
½ cup red wine
4 slices of lemon
1 cup water
1 bay leaf
1 cup of apple juice
½ cup of chopped celery
3 Tbsp sugar
1 white onion
½ tsp salt
1 garlic clove
¼ tsp pepper
Method:
Mix all ingredients together. Keep meat in the marinade, refrigerated, for 24 hours. Turn frequently.
Save marinade, heat in a pot.
Bake the at 325ºF, basting every 15 minutes with hot marinade. Bake 25 minutes per pound.
Barbecue Moose
Ingredients:
5 potatoes, peeled
5 medium carrots, quartered
2 large moose steaks with fat trimmed
Sauce
1 cup ketchup
1 Tbsp mustard
¼ cup vinegar
½ to 1 cup water (enough to thin)
2 Tbsp brown sugar
Method:
Leave moose steaks in cold water for 4 to 5 minutes
Place vegetables and meat in roast pan. Combine ingredients for sauce and pour over meat and vegetables.
Cover and bake at 350ºF, until cooked – approximately 1 hour. Makes 2 to 4 servings.
