I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
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.
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
ome or for gifts with recipe included: Soup Recipe: 2 c.
Friendship
Make the Farfel Recipe first.
In a bowl,
mall cubes.
Bring the soup stock to a boil in
Combine all ingredients in crock-pot; cook on low for about 6 hours.
Chicken noodle soup recipe serves 4.
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 a dutch oven or large stockpot, heat oil, sear meat.
Reduce heat to med, add potatoes & onion, cook until potatoes are fork tender & onion becomes translucent.
Add all the canned ingredients & the bay leaves. Stir well.
Reduce heat to low, cook for one hour.
Remove bay leaves before serving.
**Note: This can be converted to a crockpot recipe, sear the meat as directed in step 1 and then combine all ingredients in a crockpot. Let it cook on low for 6-8 hours or high for 3-4.
ixing bowl, whisk together the soup, Worcestershire sauce, and the chicken
Add moose roast to crock-pot, sprinkle with onion soup mix and Glorious Garlic or Peppercorn Ranch Seasoning available at www.starlaseasonings.com.
Pour coke all around base of roast.
Cover and cook on low for about 7 or 8 hours.
Remove, and let stand before slicing.
*Also works great with beef, pork, bear, venison and chicken! - See more at: http://www.ilovedip.com/main-courses.html#sthash.D30mlfbe.dpuf.
First, kill a moose!
Set oven to 300\u00b0.
In a large ovenproof container, mix meat, soup, wine and soup mix.
Cover and place in oven for as long as you wish (no less than 2 hours and no more than 4 hours).
Remove from oven; stir in mushrooms and sour cream.
If mixture is too thin, stir in 2 tablespoons cornstarch, dissolved in a little water, and simmer slightly.
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.
thyme and oregano. Let the soup simmer on low heat for
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.
Spray crock pot with PAM.
Place roast in crock pot.
Empty contents of soup mix, gravy, and both salad dressing envelopes over roast in crock pot - sprinkling evenly.
Add wine.
Add sliced mushrooms.
Sprinkle thyme over top of all.
Cover and cook on low for 8 - 10 hours.
I use the drippings to make a delicious, flavorful gravy.
nion; allow to cool. Put moose in this mixture; let marinate