Moose Stock Recipes
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.
SLOW COOKER MOOSE ROAST
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
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
MISO STOCK
Here's the problem with homemade stock: It's so good that it doesn't last long. What's needed is something you can produce more or less on the spot. Although water is a suitable proxy in small quantities, when it comes to making the bubbling, chest-warming soups that we rely on in winter, water needs some help. Fortunately, there are almost certainly flavorful ingredients sitting in your fridge or pantry that can transform water into a good stock in a matter of minutes. This recipe is meant to be fast, so by ''simmer,'' I mean as little as five minutes and no more than 15. You can season these stocks at the end with salt and pepper to taste, or wait until you're ready to turn them into full-fledged soups. This stock is so simple it almost feels like cheating.
Provided by Mark Bittman
Categories easy, quick, soups and stews
Time 15m
Yield About 6 cups of stock
Number Of Ingredients 1
Steps:
- Bring 6 cups water almost to a boil.
- In a separate bowl, combine 1/3 to 1/2 cup miso with a splash of the simmering water; whisk until smooth, then, with the heat at a minimum, whisk the miso mixture into the pot.
- Do not boil this mixture, but heat added ingredients gently.
MOOSE STOCK
You can use this recipe for beef stock also, just use beef meat and bones where it calls for moose meat and bones.
Provided by queenbeatrice
Categories Stocks
Time 3h5m
Yield 10 cups, 10 serving(s)
Number Of Ingredients 12
Steps:
- Cover meat and bones with water in large pot.
- Add remaining ingredients.
- Slowly bring to a boil, and then let it simmer for 2 to 3 hours.
- Strain and cool in refrigerator until fat solidifies.
- Remove fat.
- Pour in airtight containers, store in refrigerator for up to 3 days.
- Can be frozen.
Nutrition Facts : Calories 101.9, Fat 0.7, SaturatedFat 0.2, Cholesterol 53.5, Sodium 423.4, Carbohydrate 2.2, Fiber 0.5, Sugar 0.9, Protein 20.4
GOOSE STOCK
Provided by Food Network
Number Of Ingredients 6
Steps:
- Remove the giblets from the goose. Coat the giblets in the seasoned flour and pat off the excess flour. Heat a sauteir and add goose fat, carrot and onion. Brown the ingredients and add parsley stems and the water.
- Boil, reduce temperature to a simmer and reduce the liquid to 1 1/2 cups.
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