Moose Stew Recipes

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MOOSE STEAK



Moose Steak image

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

1 boneless moose or beef top sirloin steak (about 1 inch thick and 1-1/2 pounds)
1/4 cup cornstarch
1 tablespoon ground mustard
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons canola oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium onion, thinly sliced
1 medium carrot, diced
Hot cooked noodles, optional

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.

SLOW COOKER MOOSE ROAST



Slow Cooker Moose Roast image

I had a moose roast sitting in my freezer for a couple of months, because I had no idea how to cook it, not being a wild game fan. A friend suggested this method of cooking it and it was delicious. I made it at Christmas along with the turkey, thinking my guests could have a taste and I wouldn't have to feel guilty about it being in my freezer anymore, but it was the hit of the dinner!

Provided by Lynda McLean Falloon

Categories     100+ Everyday Cooking Recipes

Time 8h10m

Yield 12

Number Of Ingredients 4

2 tablespoons vegetable oil
4 pounds moose roast
2 cups apple juice
1 (1 ounce) envelope dry onion soup mix

Steps:

  • Heat oil in a large skillet over medium-high heat. Brown the roast on all sides in the hot oil. Remove, and transfer to a slow cooker.
  • Sprinkle onion soup mix over the roast, then pour in the apple juice. Cover and cook on MEDIUM for 6 to 8 hours, or until meat is very tender. Check occasionally to make sure there is sufficient liquid, and add more juice if necessary. Serve roast with juices, or thicken them for a tasty gravy.

Nutrition Facts : Calories 172.4 calories, Carbohydrate 6.3 g, Cholesterol 73.7 mg, Fat 3.3 g, Fiber 0.2 g, Protein 27.8 g, SaturatedFat 0.6 g, Sodium 272.6 mg, Sugar 4.6 g

MOOSE STEW



Moose Stew image

Make and share this Moose Stew recipe from Food.com.

Provided by Iowahorse

Categories     Stew

Time 2h20m

Yield 5-6 serving(s)

Number Of Ingredients 14

2 1/2 lbs moose, cut into 1 inch cubes
2 tablespoons shortening
1/4 teaspoon cracked black pepper
1/2 teaspoon paprika
1 bay leaf
1 teaspoon salt
2 (10 1/2 ounce) cans condensed beef broth
1 cup dry red wine
1 large onion, diced
3 carrots, sliced
18 small whole white onions
12 small new potatoes, peeled
2 tablespoons butter
2 tablespoons flour

Steps:

  • 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.

Nutrition Facts : Calories 845.8, Fat 12.2, SaturatedFat 4.9, Cholesterol 146, Sodium 1325.3, Carbohydrate 108.8, Fiber 14.1, Sugar 17.4, Protein 67.3

UNCLE BILL'S MOOSE STEW



Uncle Bill's Moose Stew image

I adopted this recipe from a North American Hunting Club magazine a few years ago. My hubby is a big deer hunter. We love when hunting season gets here because this recipe becomes a weekly treat. This is an easy recipe, that is very filling. I usually fix a pan of cornbread to go with it.

Provided by cookinforusinTN

Categories     Stew

Time 1h30m

Yield 5 quarts, 10-12 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
2 lbs venison, cut into cubes
1 large onion, chopped
2 large baking potatoes, cubed
1 (10 1/2 ounce) can condensed minestrone soup
1 (10 1/2 ounce) can Campbell's beef and barley soup
1 (10 1/2 ounce) can beef gravy
1 (4 ounce) can mushrooms, drained
1 (15 1/4 ounce) can whole kernel corn, undrained
1 (15 1/4 ounce) can green peas, undrained
1 (15 1/4 ounce) can carrots, undrained
2 bay leaves, crushed

Steps:

  • In a dutch oven or large stockpot, heat oil, sear meat.
  • Reduce heat to med, add potatoes & onion, cook until potatoes are fork tender & onion becomes translucent.
  • Add all the canned ingredients & the bay leaves. Stir well.
  • Reduce heat to low, cook for one hour.
  • Remove bay leaves before serving.
  • **Note: This can be converted to a crockpot recipe, sear the meat as directed in step 1 and then combine all ingredients in a crockpot. Let it cook on low for 6-8 hours or high for 3-4.

Nutrition Facts : Calories 280.5, Fat 5.7, SaturatedFat 1.6, Cholesterol 77.3, Sodium 605.7, Carbohydrate 31.1, Fiber 5.6, Sugar 7.2, Protein 27.7

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