Moose recipes

[Spade]

First, kill a moose!

 

[#juan]

God. Did the driver or anybody survive that? That moose is in the back seat. Reminds me of a similar incident years ago, on the highway between Prince George and Vanderhoof. The driver was going fast and the moose went through the windshield and through most of the car, killing three of four people in the car. The driver survived. The following is more pictures of the above moose car accident:

Google Image Result for http://www.zenwaiter.com/moose/Moose3.JPG

 

[#juan]

We have a freezer full of moose. I tried a steak tonight and realize it's a little tougher than beef. I suppose slower cooking would help with that. Does anyone have experience with cooking moose and can share a recipe or two?

Moose Stew 1
- 3 sl bacon, cut up
- 4 md onions, quartered
- 4 md potatoes, quartered
- 1 pk fresh or frozen green beans
- 3 bay leaves
- 2 lb moose, cubed
- 4 carrots, sliced
- 1 pk fresh or frozen peas
- 1 (46 oz.) can tomato juice
Brown bacon in heavy kettle. Add meat and brown on all sides. Add onions and saute. Add all remaining ingredients and simmer 1 hour or until flavors are mixed and vegetables and meat are tender. Remove bay leaves.

Moose Stew 2
- 2 1/2 lb moose meat, cut into 1-inch cubes
- 2 tb shortening
- 1/4 ts cracked black pepper
- 1/2 ts Paprika
- 1 bay leaf
- 1 ts salt
- 2 cn condensed beef broth (10-1/2 ounces each)
- 1 c dry red wine
- 1 lg onion; diced
- 3 carrots; sliced
- 6 whole white onions
- 12 sm new potatoes; peeled
- 2 tb butter
- 2 tb flour
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.

Braised Moose
- 4 lb ripened moose
- Salt and pepper
- 1/8 ts cloves
- 1/2 c water
- 1 Onion, sliced
- 1 c milk
- 4 strips salt pork
- 1/8 ts cinnamon
- 2/3 c claret or weak vinegar
- 1/2 bay leaf
- 1 c claret or cranberry juice
Trim off any musty parts of moose and lard with salt pork. Sprinkle with salt, pepper, cinnamon and cloves. Marinate in claret or vinegar for 2 to 3 days in cold place. Drain, place in baking pan , add water, cover and cook in slow oven (300 degrees) about 1 hour. Add bay leaf, onion and claret or cranberry juice, cover and cook until tender, about 1 hour longer. Remove meat and add milk to drippings. Heat to boiling and serve with moose. Serves 6 to 8.

Moose Roast
- Moose roast
- 4 lb moose meat
- Pepper to taste
- Celery salt to taste
- 2 garlic cloves
- 8 oz (piece) salt pork
- 1 c coffee [black]
Par boil the moose meat in 2 qts of water and 1 tb soda to eliminate the wild taste. Season the moose meat with the celery salt and pepper and place in a stock pot, adding the garlic, salt pork, and enough water to cover; Cook `til meat is tender, then drain reserving the pan juices. Place the meat in a roasting pan and top with the onions, roast at 350 degrees F. until brown, basting with the reserved juices. Thicken the remaining juices for gravy and serve over potatoes served with the moose roast.

Moose Nose in Jelly
- 1 Upper jawbone of a moose
- 1 Onion; sliced
- 1 Garlic clove
- 1 tb mixed pickling spice
- 1 ts salt
- 1/2 ts pepper
- 1/4 c vinegar
Cut the upper jaw bone of the moose just below the eyes. Place in a large kettle of scalding water and boil for 45 minutes. Remove and chill in cold water. Pull out all the hairs - these will have been loosened by the boiling and should come out easily ( like plucking a duck). Wash thoroughly until no hairs remain. Place the nose in a kettle and cover with fresh water. Add onion, garlic, spices and vinegar Bring to a boil, then reduce heat and simmer until the meat is tender. Let cool overnight in the liquid. When cool, take the meat out of the broth, and remove and discard the bones and the cartilage. You will have two kinds of meat, white meat from the bulb of the nose, and thin strips of dark meat from along the bones and jowls. Slice the meat thinly and alternate layers of white and dark meat in a loaf pan. Reheat the broth to boiling, then pour the broth over the meat in the loaf pan. Let cool until jelly has set. Slice and serve cold.

Moose Pemmican
- 1 lb moose meat, well trimmed
- 1/2 c raisins
- 3 lg dates
- 2 tb melted suet
- 2 tb melted vegetable shortening
- 1 tb lemon juice
Cut/the meat into thin slices and dry as for jerky in a slow oven, (175-200 Degrees F.) for 4 to 5 hours. Put the dried meat through a coarse grinder, then pulverize it into a fine powder. Grind the raisins and dates together and work into the meat with a fork or your fingers until thoroughly blended. Combine the melted suet, shortening and lemon juice. Pour over the meat/fruit until the mixture will hold together. Shape into small patties. The Indian pemmican patty was bout 3-inches in diameter and a half inch thick. This is nourishing and will keep without refrigeration

Moose Pie
- 1 1/2 lb moose steak, cubed
- 1/3 - 1/2 c. flour
- 1 md onion, chopped
- 1 Clove minced garlic
- 3 tb oil
- 2 c water
- 2 tb worcestershire sauce
- 1 ts marjoram
- 1 ts thyme
- 1 ts celery seed
- 1 ts salt
- 1/2 ts pepper
- Bay leaf
- Diced potatoes and carrots
- Frozen peas or green beans
- Pie crust
Shake cubed steak in plastic bag with flour, a few cubes at a time. Brown moose and onions and garlic in heated oil, until Moose is brown. Add water, herbs, Worcestershire sauce, salt and peppers. Bring to a boil, reduce heat, simmer 1 1/2 hours. Add potatoes and carrots, cook approximately 30 to 45 minutes longer. Add peas. Pour into pie pan. Cover with pie crust, flute edge, cut slits in top. Bake 15 to 20 minutes or until crust is nicely browned.

Roasted Loin with Potatoes and Carrots
- Moose loin
- 1 head cabbage
- 10-12 lg. potatoes
- 10-12 carrots
- Lawry'seasoned salt
- 1 pkg. bacon
- Fresh ground black pepper
Soak loin in cold water overnight as to remove as much blood as possible. Season loin with seasoned salt and black pepper. Wrap slices of bacon around loin until covered and sprinkle with black pepper. Cut cabbage into quarters. Place bacon wrapped loin in roaster pan and cover with cabbage wedges and add about 1 cup of water. Bake covered at 375 for about 4 hrs or until cabbage starts to cook down. Remove cabbage and discard. Add carrots and potatoes cover and cook for another 1-2 hours until vegetables are done. Uncover for last 30 minutes of cooking time. You may need to add a little water from time to time during cooking time.

Moose Rump Roast
- 6 lb Moose rump roast
- 4 tb Worcestershire sauce
- Vegetable oil
- Salt and pepper
- 1 ts garlic powder
- 1/2 c red wine
- 1 c water
Trim off all excess fat and rub roast all over with vegetable oil. Sprinkle on salt, pepper and garlic powder. Slice onion and lay in bottom of roasting pan. Pour two tablespoons of worcestershire over onions. Place roast on onion slices. Pour rest of worcestershire sauce over roast. Add wine and water. Seal roasting pan with aluminum foil and bake at 325 degrees for 3 1/2 to 4 hours, adding water as necessary to keep moist. When roast is done, remove from pan. To make gravy, add 2 cups water to contents of roasting pan. Bring to boil and scrape bottom of pan. Mix 3 tsps corn starch with 1/2 cup water and pour into pan, stirring constantly, until gravy is bubbling. Salt and pepper to taste

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