Put all of the ingredients (except lemon or lime slices) in a blender to liquify, if family is finniky about \"chunks.\" Otherwise, just mix the sauce ingredients together.
Place steaks in water with the vinegar or lemon juice, to draw out as much of the remaining blood as possible.
Leave for half an hour, then drain and pat dry.
Place in a roasting pan and cover with the sauce.
Place the lemon or lime slices all around the meat.
Cover and bake at 350\u00b0 for 1 hour.
Uncover and bake for 1/2 hour longer.
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:<
Place steaks in cold water overnight.
The next day, pat dry and season with salt, pepper and paprika.
In a skillet, quickly brown steaks with butter or oil.
Remove meat from skillet and set aside.
Saute onion and garlic until transparent and add remaining ingredients.
Place meat in heavy roast pan and pour onion mixture over it.
Cover and cook in a 350\u00b0 oven for 2 hours or until meat is tender.
Remove spice bag and bay leaves.
Thicken liquid with flour and water.
Serve.
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.
Press each side of the steaks into the seasoning to cover
Preheat grill. Meanwhile, prepare the steaks. Trim any excess fat or
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
Mesquite Maple Steaks & Vegetables:
Quarter bell peppers
pouse to Alaska to capture moose, or have one delivered by
Remove all fat from the moose roast and wipe well with
br>Rub seasoning evenly onto steaks then drizzle with olive oil
nd attain desired hardness.
RECIPE FOR FUDGE RIPPLE BELOW.
equal pieces.
Place steaks in a large zip-lock
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.
In 12-inch skillet, heat oil and brown steaks over medium-high heat.
Remove steaks, reserving drippings.
In drippings, cook onion, stirring occasionally, 2 minutes.
Stir in Italian herb with tomato soup mix blended with water.
Bring to a boil, then reduce heat.
Return steaks to skillet and simmer covered 15 minutes. Stir in artichoke hearts, then sprinkle steaks with cheese, olives and parsley.
Continue simmering 5 minutes or until steaks are tender.
br>Rub the mixture onto steaks and refrigerate 2 to 4
I RECOMMEND DOUBLING THE GRAVY RECIPE IF PLANNING TO SERVE GRAVY
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.