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.
ll excess fat and rub roast all over with vegetable oil
wash and dry meat.
place in slow cooker
Lard the roast well by inserting cubes of
ntil it shimmers.
Add roast to pan and brown well
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.
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.
n oil until soft, add Moose meat and continue to cook until
n a frying pan, brown moose meat over medium-high heat, stirring
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.
Mix meat and spices; refrigerate overnight.
Simmer meat with beef stock until all liquid has boiled away, 3 to 4 hours.
After meat has cooled, fill pie crusts and bake.
You can use beef for moose meat.
You can add grated carrot and celery; top with mashed potatoes before baking.
Brown meat, onion and celery in oil in frypan. Transfer to casserole dish.
Mix remaining 9 ingredients together in a bowl. Pour over meat and bake in a 350 oven for 20 to 30 minutes, or until rice is cooked.
Add veggies of your choice, diced small, and herbs/spices to taste. This can be cooked in Slow Cooker all day....meat is tenderer.
Serve with bannock or baking powder bisquits.
In a large chili pot, combine: tomato sauce, tomato paste, beer, chopped peppers, chili powder, vinegar, Tabasco sauce, cumin, crushed red pepper, oregano, Worcestershire sauce, salt and pepper. Bring to simmer.
In a large frying pan cook bacon until crisp.
Add bacon and 2 TB drippings to chili pot.
Brown moose meat, onions, garlic and MSG and add to chili pot.
Cover pot and simmer for one hour.
Add beans to chili pot and simmer 1/2 hour more.
If you like your chili thinner add tomato juice.
In a large boiler add 12 cups water, 2 1/2 lbs. Moose meat.
Add chopped onion and let boil for one hour. Add chopped.
vegetables and simmer for 30 minutes. Add rice and simmer.
until rice is cooked. Makes 10-12 servings.
In a mixing bowl combine meat, egg, 1 tablespoon cornstarch, salt,
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.
or 4 minutes.
Add meat and saute for 4 minutes
Season roast on all side with salt
op and sides of the meat. Roast in the lower 1/3
Preheat oven to 350\u00b0. Place meat on rack in shallow roasting pan. Combine seasoning, salt and black pepper; press evenly into surface of meat. Roast, uncovered, at 350\u00b0 for 20 minutes per pound or until internal temperature reaches 145\u00b0 for medium-rare or 160\u00b0 for medium. Add water to baking pan after 1 hour of bake time to use for drippings. Remove roast from oven and transfer to platter or carving board. Let stand 10 minutes before carving. Serves 8 to 10.