- 1 lb moose meat
- 1 egg; lightly beaten
- 4 tbsp. cornstarch; divided
- 1 tsp. Salt
- 1/4 tsp. pepper
- 2 tbsp. onion; chopped
- 1 tbsp. cooking oil
- 3 tbsp. vinegar
- 8 oz pineapple chunks
- 1/2 cup Sugar
- 1 tbsp. green pepper; cut into strips
- wide egg noodles; hot cooked
If moose meat isn’t available in your area, ground beef can be substituted.
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 the meatballs are done, about 10 minutes.
In a saucepan, stir vinegar and remaining cornstarch until smooth. Drain pineapple, reserving juice. Set pineapple aside. Add enough water to juice to equal 1-1/2 cups; stir into vinegar mixture. Add sugar and soy sauce; cook and stir over medium heat until thickened. Add the meatballs, pineapple and green pepper; cook until heated through and the green pepper is tender.
Serve over noodles.
Yield: 4 Servings
- 1 upper jawbone of a moose
- 1 onion; sliced
- 1 clove garlic
- 1 tbsp. mixed pickling spice
- 1 tsp. Salt
- 1/2 tsp. pepper
- 1/4 cup vinegar
Cut the upper jaw bone of the moose just below the eyes.
Place in a large kettle of scalding water and boil for 45 minutes.
Remove and chill in cold water.
Pull out all the hairs – these will have been loosened by the boiling and should come out easily (like plucking a duck).
Wash thoroughly until no hairs remain.
Place the nose in a kettle and cover with fresh water.
Add onion, garlic, spices and vinegar.
Bring to a boil, then reduce heat and simmer until the meat is tender. Let cool overnight in the liquid.
When cool, take the meat out of the broth, and remove and discard the bones and the cartilage. You will have two kinds of meat, white meat from the bulb of the nose, and thin strips of dark meat from along the bones and jowls.
Slice the meat thinly and alternate layers of white and dark meat in a loaf pan.
Reheat the broth to boiling, then pour the broth over the meat in the loaf pan.
Let cool until jelly has set. Slice and serve cold.
- 2 medium onions
- 1 lb. alaskan sweet carrots
- 4 lbs. moose rump roast
- 2 cloves garlic
- 2 cups water
- 1 package onion soup mix
- 2 tbsp. cornstarch
- 2 cubes beef bouillon
Use a large crock pot on high temperature setting. Dice onions and carrots and put in crock pot.
Add moose roast. Slice garlic in small pieces. Add water, garlic and onion soup. Salt and pepper to taste. Cover and cook for 4 hours.
Drain juice from meat into saucepan.
Add bouillon cubes. Bring juice to boil.
Add cornstarch and stir until juice turns thick and clear.
Pour gravy back into the crock pot with the moose and carrots/onions.
Cook for another hour.
When done, slice moose in thin slices.
Place in center of serving platter, garnish with carrots and onions. Pour a small amount of gravy over moose and serve. Mashed potatoes, rice or baked potatoes are fantastic with the remaining gravy.
Yield: 6 Servings