Sweet & Sour Moose Balls
1 lb. ground moose meat
1 egg
4 tbsp. cornstarch
1 tsp. salt
2 tbsp. onion, chopped
Dash pepper
1 tbsp. oil
1 c. pineapple juice
1 tbsp. soy sauce
3 tbsp. vinegar
6 tbsp. water
1/2 c. sugar
Combine meat, egg, 1 tablespoon cornstarch, salt, onion and pepper; shape mixture into balls. Brown evenly on all sides; set aside. Combine oil and pineapple juice; cook over low heat a few minutes. Combine remaining cornstarch, soy sauce, vinegar, water and sugar; add to pineapple juice mixture. Cook until it thickens, stirring constantly. Add meatballs and serve hot. Serves 4
Moose Stroganoff
1 1/2 lb. moose sirloin steak (cut in
1/2" strips)
1/2 c. plus 2 tbsp. flour
1 tsp. salt
1/2 lb. mushrooms, chopped
2 sm. onions, chopped
1 clove garlic
3 tbsp. fat
1 tbsp. Worcestershire
1 c. canned beef bouillon
1 c. sour cream
Steamed rice
Roll meat in 1/4 cup flour and salt. Saute garlic, onions and mushrooms in fat for 5 minutes. Add meat and brown. Remove meat, mushrooms and onions from pan. Add remaining flour to drippings in pan. Add Worcestershire and bouillon. Cook until thickened. Add sour cream. Heat until gravy simmers. Add cooked moose and vegetables and heat. Serve over rice. 4-5 servings.
Moose Cassarole
1 lb. ground moose (or beef)
1 onion
1 green pepper
1 c. chopped celery
Salt and pepper to taste
1 c. cooked or canned peas with their
liquid
24 oz. tomato sauce
1 c. macaroni
Brown meat. Add celery, green pepper and onion to skillet. Drain off grease and add salt and pepper. Cook macaroni in salted water and drain well. Put all ingredients into a large casserole. Bake at 350 degrees for 35-40 minutes. Serves 6-8.
Moose Soup
1 lb. moose meat (or beef if
available), cut into sm. pieces
4 slices bacon, diced
1 lg. onion, chopped
1 clove garlic, minced
2 cans black beans, undrained
1 can beef broth
1 1/4 c. water
1 c. picante sauce
1 tsp. salt
1 tsp. oregano
Sour cream
Tortilla chips
Cook bacon in soup pot until crispy. Drain on paper towel. Add moose meat, onion, and garlic to soup pot and cook until meat is browned. Add remaining ingredients and simmer for about 1 hour. Serve soup hot, garnished with chips, sour cream and bacon. I brown the meat and cook the soup all day in my crock pot so the meat is very tender.
Moose Stew
2 1/2 c. water
1 c. beer
2 env. (7/8 oz. each) onion gravy mix
1 tbsp. packed brown sugar
1/4 tsp. ground thyme
2 to 3 lbs. deer, antelope, elk or
moose stew meat
3 tbsp. vegetable oil
1 bay leaf
6 carrots
6 med. potatoes or parsnips, cut into
1 inch cubes
1 c. frozen peas
In small mixing bowl, blend first 5 ingredients. Set aside. Remove all fat and silver skin from meat. Cut into 1 inch pieces. In dutch oven, brown meat in oil over medium high heat. Add beer mixture and bay leaf to dutch oven. Cover, and reduce heat. Simmer 1 to 1 1/2 hours until meat is almost tender, stir occasionally. Add carrots and potatoes or parsnips, re-cover. Cook 20 minutes longer. Add peas, re-cover. Cook 5-10 minutes longer. Discard bay leaf before serving. 6-8 servings.
