Brown moose and onion in skillet and drain.
Add other ingredients and simmer for 5 minutes.
Serve over buns or any other type of bread.
You can also use venison/red deer hamburg in this recipe.
MOOSE ROAST.
The day before:<
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
pouse to Alaska to capture moose, or have one delivered by
In a bowl, combine meat, egg, 1 tablespoon cornstarch, salt, pepper and onion.
Shape into 1 1/2-inch balls.
In a large skillet, brown meatballs in oil.
Cover and cook over low heat until done.
nto 1 1/2 inch balls.
In large skillet brown
Remove all fat from the moose roast and wipe well with
nd attain desired hardness.
RECIPE FOR FUDGE RIPPLE BELOW.
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.
Brown the ground moose in a large skillet over medium-high heat.
Combine the moose, diced tomatoes, chili beans, kidney beans, pinto beans, olives, onion, and bell pepper in a slow cooker; stir in the chili seasoning. Set the slow cooker to Low; cook 8 to 12 hours.
Melt in a double boiler.
Pour over cereal mixture and form into balls.
Boil moose ribs for 45 minutes and drain.
Mix all other ingredients together and spread over ribs in baking pan.
Bake for 30 minutes or until tender, maybe up to an hour, at 350\u00b0.
Cut the upper jawbone of the moose below the eyes.
Place in a large kettle of scalding water for 45 minutes.
Remove and chill in cold water.
Pull out all the hairs; these will have been loosened by boiling and should come out easily (like plucking a duck).
Wash thoroughly until no hairs remain.
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.
n the pot, add onion, moose and rabbit, and saute until
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.
Braise moose roast in shortening/bacon grease on both sides until golden brown.
Put braised roast in roasting pan.
Surround with vegetables and cover with aluminum foil.
Bake at 350\u00b0 for 2 hours.
Reserve drippings; add desired amount of water to make gravy.
Bring to boil and thicken with cornstarch paste.
Serves 6 to 8.
n stove-top. Add the moose to the pan, stirring occasionally
n oil until soft, add Moose meat and continue to cook