Canadian Moose Soup Recipes

TRADITIONAL NEWFOUNDLAND MOOSE SOUP

Steps:

• METHOD FOR MARINATE: In a large bowl marinate overnight your moose, in sliced onion, onion powder, salt, pepper, 2 tsp oil, rosemary, 2-3 cups beef broth or any type, 1 tsp garlic or fresh cloves. ( you can use thyme or any other herb or seasoning you like. ) METHOD FOR SOUP: Soak the salt beef over night or for 6 hours. After remove moose from marinate then cut in cubes. Then in a frying pan fry your moose cubes lightly seasoned with pepper and onion powder and fry in pieces of fat pork, until golden brown this can take 15 minutes. Then peel and cute all vegetable in small cubes, then place in cold water until ready to add to soup. Back to the moose frying, after its golden brown add cubed onions let fry for a few minutes. In a large boiler start the boil on 8 to 10 cup of broth or water. Remove salt beef from water cut in cubes and add to boiler of broth. Then add fried moose and onions, boil for one hour on medium heat. After add all vegetables and tomato soup and pearl barley or rice if you add rice it will be the last 10 minutes or the boil, continue cooking for 30 minutes then simmer until ready to serve. Enjoy with rolls or fresh bread, bottle while hot if you like to store some for later.

CANADIAN MOOSE LASAGNA

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly coat a 9x13 inch pan with olive oil.
• Heat oil in a frying pan over medium-high heat. Cook onions and garlic in oil until tender and semi-transparent. Stir in mushrooms, and cook until soft. Remove from heat.
• In a sauce pan, combine spinach and 1/4 cup water. Cover, and cook over medium heat until wilted. Drain. In a large bowl, mix together spinach, onion mixture, and ricotta cheese.
• In a frying pan, brown moose meat over medium-high heat, stirring frequently. When the pink color is almost gone, stir in the cocoa and brown sugar. This removes the gamey-ness. Once the meat is well browned, drain to remove excess grease. Stir in spaghetti sauce and water, and season with oregano, Italian seasoning, and salt and pepper.
• Ladle enough of the meat sauce into a 9x13 inch baking dish to cover the bottom in a thin layer. Arrange a single layer of oven ready noodles over the sauce. Spread one half of the ricotta cheese mixture over the noodles, and top with some of the tomato sauce and a sprinkle of parmesan and mozzarella cheese. Repeat with remaining ingredients, ending with a generous layer of mozzarella cheese. Cover pan with aluminum foil.
• Bake for 45 minutes, or until lasagna is hot and bubbly.

CANADIAN MOOSE SOUP

Steps:

• In a large boiler add 12 cups water, 2 ½ lbs. Moose meat.
• Add chopped onion and let boil for one hour. Add chopped.
• vegetables and simmer for 30 minutes. Add rice and simmer.
• until rice is cooked. Makes 10-12 servings.

MOOSE NOSE

Steps:

• Place nose in large pot -- hide, hair and all!
• Boil for 2 hours.
• Don't look in the pot during cooking.
• Cool dish down until you can handle it, then skin the nose without fainting.
• Discard the hide. Wash the nose in cold water. Place the nose in a pot of clean, cold water. Add salt & pepper to your taste, bay leaves, and onions. Boil until tender.
• Chill and serve sliced on crackers with a smear of cream cheese.