- 700-800 grams moose meat; (leg)
- 3 tbsp. fresh thyme
- 2 tbsp. Butter
- 2 shallots
- 30 grams dried forest mushrooms; **or**
- 200 grams fresh forest mushrooms
- 4 tbsp. olive oil
- .4 litre red wine
- .8 litre stock
- 1 tbsp. parsley
- 1 tbsp. chives
- 40 grams Butter
Part the meat into steaks – 180-200 grams each. Chop thyme, and put on steaks with salt and pepper.
Fry the steaks on both sides in butter for 2-3 minutes. They should by now have a pink centre. Let the steaks rest before serving.
Chop onions and fry in olive oil with (coarsely chopped) mushrooms. Pour red wine over, and let reduce until about 25% is left. Add stock and reduce until about half is left.
Whip in butter, and add salt and pepper to taste. Chop parsley and chives, and add right before serving.
Serve with butter-steamed root vegetables. The rich red wine and mushroom sauce should go perfectly with the moosemeat.
- 3 lbs. ground moose and squirrel
- 6 slices soft white bread
- 1/2 cup water
- 1/3 cup Butter
- 1 1/3 cups onion; chopped
- pepper; freshly ground
- 2 tbsp. parsley; chopped
- 2 tbsp. flour
- 1 1/2 cups milk
(Especially useful recipe if main ingredients have been dead for 24 or more hours before harvested)
Soak bread in water five minutes. Squeeze excess water out.
Melt four tablespoons butter in skillet. Sauté onion in butter until tender.
Combine moose and squirrel meat, squeezed bread, four teaspoons salt, one-half teaspoon pepper and parsley. Form mixture into one-inch balls. Chill twenty minutes.
Heat remaining butter in skillet. Brown moose-and-squirrel balls on all sides. Cover skillet and cook slowly 15 minutes.
Remove balls to warm platter. Sprinkle flour over skillet droppings. Stir and cook one minute. Stir in milk and bring to boil. Season to taste with salt and pepper. Return moose-and-squirrel balls to skillet. Simmer four minutes.
Yield: 8 Servings
- 2 lbs. moose round steak; diced
- fat; for frying
- 20 oz. cream of mushroom soup
- 10 oz milk
- 1/4 cup onion; chopped
Brown steak in fat in frying pan, season to taste with salt and pepper. Combine steak, soup, milk and onions in casserole.
Bake at 350 F for 1 hour. Serve over cooked rice if desired.
Yield: 4 Servings
- 2 1/2 lbs. moose meat; cut into 1 inch cubes
- 2 tbsp. Shortening
- 1/4 tsp. cracked black pepper
- 1/2 tsp. paprika
- 1 bay leaf
- 1 tsp. salt
- 21 oz. condensed beef broth
- 1 cup dry red wine
- 1 large onion; diced
- 3 carrots; sliced
- 18 small whole white onions
- 12 small new potatoes; peeled
- 2 tbsp. Butter
- 2 tbsp. flour
Sauté meat cubes in shortening until brown on all sides. Add pepper, paprika, bay leaf, salt, beef broth, red wine, onion, and carrots.
Cover and simmer until meat is tender, about 2 hours. Add whole onions and potatoes; cover and simmer for an additional 15 minutes, or until the vegetables are barely tender.
Mix butter and flour into a paste. Drop into simmering stew. Cook, stirring, until stew bubbles and thickens.
Serve with rice or polenta.
Yield: 6 Servings
- 6 1/2 lbs. moose rump roast
- 4 tbsp. worcestershire sauce
- vegetable oil
- 1 large onion; sliced
- 1 tsp. garlic powder
- 1/2 cup red wine
- 1 cup water
Trim off all excess fat and rub roast all over with vegetable oil. Sprinkle on salt, pepper and garlic powder.
Slice onion and lay in bottom of roasting pan. Pour two tablespoons of worcestershire over onions.
Place roast on onion slices. Pour rest of worcestershire sauce over roast. Add wine and water.
Seal roasting pan with aluminum foil and bake at 325 degrees for 3 1/2 to 4 hours, adding water as necessary to keep moist.
When roast is done, remove from pan.
To make gravy, add 2 cups water to contents of roasting pan. Bring to boil and scrape bottom of pan. Mix 3 tsps corn starch with 1/2 cup water and pour into pan, stirring constantly, until gravy is bubbling. Salt and pepper to taste.