Cut moose into serving sized pieces.
Combine flour, salt, chili powder and pepper.
Pound into meat on both sides.
Brown well in hot shortening.
Remove from pan and brown onions in drippings.
Spoon onions into large casserole and arrange steak pieces on top, then undrained tomatoes.
Cover and bake 1 to 1 1/2 hours (or until meat is tender) at 350\u00b0 (175\u00b0 C).
Sprinkle with grated cheese and heat 5 minutes longer to melt cheese.
Serves 6.
Heat the bacon drippings in a large skillet and brown the steak on both sides, thoroughly.
Add the broth, onion, garlic, and tomato paste diluted in the water or sherry.
Cover the pan and simmer for 1 hour or until the meat is tender.
Remove the steak from the pan and keep hot.
Add the mushrooms to the pan liquid; cover and simmer for 1 minute.
Thicken with flour and water mixture.
Dilute with the cream.
Heat thoroughly.
Taste for seasoning and pour over the steak.
Sprinkle with the paprika.
Grind up leftover steak or roast.
Grind raw potato and onion. Salt and pepper to taste.
Fry until hot and add leftover gravy if too dry.
ay before is great.
Steak:
Preheat oven to 450
Tenderize and stab with fork both sides of steak.
Mix all ingredients and add steak.
If marinade does not cover steak, add a little water.
Marinate 3 hours or overnight.
Broil 5 minutes per side for medium-rare.
Rub steak with side of garlic.
Chop and reserve garlic. Pound flour, salt and pepper into the steak.
Melt shortening; brown steak on both sides.
Top steak with onion slices, tomatoes, carrots, celery, green pepper and chopped garlic.
Cover and bake in preheated oven at 325\u00b0 for 2 to 2 1/2 hours.
Serve over rice.
Melt 1/2 stick butter in large heavy skillet at low heat.
Brown onion, adding ground venison and pin nuts.
Tenderize steak with meat tenderizer using directions on bottle.
Lay steak on floured board.
Spread ground meat mixture on round steak and roll up as a jelly roll.
Tie with butcher string.
Melt remaining butter and brown steak on all sides.
Add water and burgundy.
Cover and steam for two hours or until tender.
Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Add the bay leaves and onion flakes to the water. Cover, and bring the water to a boil over high heat; reduce heat to medium low to maintain a simmer. Add the moose, recover, and steam until fork tender, 1 1/2 to 2 hours depending on thickness, adding water to the pot as needed.
Pour the barbecue sauce into a large sauce pan over medium heat; once warm, add the moose and reduce heat to low; simmer 45 minutes.
Pre-heat grill on high.
Season steaks with salt and pepper, place on grill and cook for roughly 5 min on each side (or to your liking).
Rinse garbanzos and mix with tomatoes, red onions, olive oil and balsamic vinegar.
Place garbanzo salad mixture on plate. Slice cooked steak into strips and layer atop.
Garnish with fresh basil.
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Roll meat in 1/4 cup flour and salt.
Saute garlic, onions and mushrooms in oil for 5 minutes.
Add meat and brown.
Remove meat, mushrooms and onions from pan.
Add remaining flour to drippings in pan.
Add Worcestershire and broth.
Cook until thickened.
Add sour cream.
Heat until gravy simmers.
Add cooked moose and vegetables and reheat.
Serve over noodles or rice.
Combine Pork, moose, onion, garlic, spices, water and sauces in a skillet and bring to a boil.
Reduce heat and cook uncovered for 20 minutes, or long enough to remove pink from meat. Mixture should be moist, not watery.
Add enough potatoes to absorb the liquid. Cool.
Fill crust, cover with top crust and seal edges. Cut vent holes.
Combine egg and water and brush over pastry crust.
Bake at 425 for 10 minutes, reduce heat to 350 and bake 30 minutes or until lightly browned.
ll excess fat from skirt steak and slice into kabob sized
n mixing bowl. Add the steak bites and toss to evenly
Combine all ingredients in ziplock bag or possibly glass dish.
Marinate steak overnight for best flavor.
Grill on barbecue (best) or possibly broil to taste - I usually eat steaks med rare but I find this tastes best med/med well (very slightly pink in the middle).
Slice thin against grain.
Pat steak tips dry with paper towels
MOOSE ROAST.
The day before:<
photo visit http://the-best-recipes.blogspot.com/.
in the crock pot is best (or the oven).
Serve
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.
nion; allow to cool. Put moose in this mixture; let marinate