MOOSE STEAK
Our family especially enjoys this tender moose main dish in the fall and winter, when an oven meal really satisfies. The seasonings cover the game flavor wonderfully, and the tomatoes keep the meat nice and moist. -Chris Mountain, Innisfail, Alberta
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Cut steak into serving-size pieces. Combine the cornstarch, mustard, salt and pepper; rub half over steak. Pound with a meat mallet to tenderize. Rub with remaining cornstarch mixture; pound on both sides with the mallet. , In a large skillet, brown steak in oil. Transfer to a greased 2-1/2-qt. baking dish. Top with tomatoes, onion and carrot. Bake, covered, until meat is tender, 1-1/4 to 1-1/2 hours. Serve with noodles if desired.
Nutrition Facts : Calories 239 calories, Fat 11g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 532mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 23g protein.
MINCED MOOSE MEAT WITH TOMATOES
I've made this recipe once at my hunting cabin and it came out to be so good, now my family always ask for it very often..It can be made with beef or any wild meat.
Provided by Chef YvesLauzon
Categories Moose
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Wrap potato in foil and into the oven at 350 for 1 hour or until cooked.
- In a frying pan add olive oil and sauté oignons and garlic for 4 minutes.
- Add meat and sauté for 4 minutes.
- Add tomatoes, consommé, tomatoe paste, oregano, thym and let cook at medium heat for 20 minutes.
- After the potatoes are done, peal and add to a bowl, smash, add cream and butter and nutmeg put aside.
- In a 9 inch glass pyrex style oven plater, add the meat and tomatoe, then, add potatoes in a cake bag and spread potatoes on top of the meat and into the oven at 350 for 30 minutes or until potatoes are golden.
- Eat with a nice french bagette -- Enjoy.
Nutrition Facts : Calories 353.7, Fat 2.7, SaturatedFat 1.4, Cholesterol 5, Sodium 544.3, Carbohydrate 74.5, Fiber 10.9, Sugar 8.8, Protein 11.4
MOOSE MEATBALLS
Our family has found these meatballs in tangy sauce a great use for moose. I was glad to find a good recipe that incorporates ground moose meat, since we eat a lot of moose steaks and I like to use it differently for a change. -Janis Plourde, Smooth Rock Falls, Ontario
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a bowl, combine meat, egg, 1 tablespoon cornstarch, salt, pepper and onion. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in oil. Cover and cook over low heat until the meatballs are done, about 10 minutes. , In a saucepan, stir vinegar and remaining cornstarch until smooth. Drain pineapple, reserving juice. Set pineapple aside. Add enough water to juice to equal 1-1/2 cups stir into vinegar mixture. Add sugar and soy sauce; cook and stir over medium heat until thickened. Add the meatballs, pineapple and green pepper; cook until heated through and the green pepper is tender. Serve over noodles.
Nutrition Facts : Calories 375 calories, Fat 6g fat (1g saturated fat), Cholesterol 142mg cholesterol, Sodium 916mg sodium, Carbohydrate 44g carbohydrate (32g sugars, Fiber 1g fiber), Protein 36g protein.
CANNED MOOSE MEAT
Editors Note: From the University of Wisconsin-Cooperative Extension, Safe Food Preservation: Meat, wild game, poultry, and fish are low-acid foods and must be processed in a pressure canner for the full time specified to destroy food-poisoning bacteria that might be present. Under no circumstances should you use any other processing method such as boiling water bath, microwave, or over canning.
Provided by Terry
Categories Moose
Time 4h30m
Yield 4 jars
Number Of Ingredients 4
Steps:
- In each hot sterilized quart jar put a layer of cubed moose meat, then add a layer of carrots and onion, sprinkle with 1tsp pickling salt, then fill remainder of jar with moose meat, pack this tight.
- Cover with hot sterilized lids, screw bands on tightly.
- Cook in canner for 4 hours of full boil.
- Good luck maybe this will work for vennison.
Nutrition Facts :
HONEY-GARLIC MOOSE MEATBALLS
Bull moose is the best meat to use with this recipe. Have a pro, or yourself grind it like hamburger.
Provided by Kristen Rose
Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir together the minced garlic, soy sauce, and honey together in a small saucepan. Stir in garlic powder, onion powder, and chili powder. Bring to a simmer over medium-high heat, then reduce heat to medium-low and gently simmer for 15 minutes, then set aside.
- While the sauce is simmering, roll the ground moose into meatballs in 2 tablespoon portions. Heat the canola oil in a large skillet over medium-high heat. Cook the meatballs in batches until well browned, and cooked through, 10 to 15 minutes; drain well.
- Place the drained meatballs into a baking dish. Pour on the sauce, and stir until well coated. Bake in preheated oven for about 20 minutes so the meatballs absorb some of the sauce.
Nutrition Facts : Calories 176.9 calories, Carbohydrate 15.5 g, Cholesterol 55.3 mg, Fat 3.1 g, Fiber 0.5 g, Protein 21.7 g, SaturatedFat 0.4 g, Sodium 355.2 mg, Sugar 12.7 g
GREEN TOMATO MINCEMEAT
This makes about 30 pints of mincemeat. Have on hand 30 pint canning jars with brand-new rings and lids. Reusing old lids is not recommended. A delicious way to use green tomatoes. The recipe came from my grandfather, and our family has been making it forever! Use straight from the jar for pies, cookies, muffins, or cake.
Provided by April
Categories Desserts Pies Fruit Pie Recipes Mincemeat Pie Recipes
Time 4h45m
Yield 120
Number Of Ingredients 13
Steps:
- In a very large stock pot, combine green tomatoes, apples, suet (or oil), brown sugar, vinegar, chopped oranges, chopped lemons, raisins, and candied peel. Season with salt, cinnamon, cloves and allspice. Cover, and cook over low heat for 3 hours.
- Sterilize 30 (1 pint) canning jars and lids according to manufacturer's instructions.
- Ladle filling into the sterilized jars, leaving 1/2 inch head space. Wipe the jar with a clean, damp cloth. Cover with jars with lids, and screw on jar rings.
- Heat water in a hot water canner. Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 10 minutes.
Nutrition Facts : Calories 179.3 calories, Carbohydrate 42.1 g, Cholesterol 1.3 mg, Fat 2 g, Fiber 2.3 g, Protein 0.9 g, SaturatedFat 1 g, Sodium 126.3 mg, Sugar 32 g
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