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.
day.).
2. FINISH SOUP Remove bones from slow cooker
MOOSE ROAST.
The day before:<
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.
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
pouse to Alaska to capture moose, or have one delivered by
Heat oil in a large skillet over medium-high heat. Brown the roast on all sides in the hot oil. Remove, and transfer to a slow cooker.
Sprinkle onion soup mix over the roast, then pour in the apple juice. Cover and cook on MEDIUM for 6 to 8 hours, or until meat is very tender. Check occasionally to make sure there is sufficient liquid, and add more juice if necessary. Serve roast with juices, or thicken them for a tasty gravy.
Remove all fat from the moose roast and wipe well with
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.
Cut upper jawbone just below the eyes.
Place in a large kettle of scalding water and parboil for 45 minutes.
Wash thoroughly and pick off hair, unless you like hair soup.
Place nose in fresh water with onion, a bit of garlic and pickling spice.
Boil gently until tender.
Let cool overnight in the same juice.
Remove bone and cartilage.
The nose is white meat and the jaw meat is dark.
Slice the meat thin and pack in jars and cover with the juice.
This will jell and can be sliced and served cold.
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.
njoy.
Like most chili recipes, this one tastes better the
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.