I have some moose steaks from last year and I’m looking for some kind of slow cooker recipe to soften them up.
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I have some moose steaks from last year and I’m looking for some kind of slow cooker recipe to soften them up.
You don't need a slow cooker just soak it in Jack Daniels for 48 hours good to go
Throw them into a crockpot, dump a can of beer or 5 until they’re covered. Toss garlic, chopped onion, jalapeño, chili powder and any other Mexican spices or herbs into it. Set on low for 4-8 hours. Shred and throw them into taco shells with sour cream, hot sauce, cilantro etc
Both of the above ideas sound great.
This sounds good. I’m going to give this a go with some Mexican rice in a wrap with some avocado, tomato, cheese and maybe some retried beansQuote:
Originally Posted by Fella
retired beans - lol :)
Don't forget to soak yourself in Jack Daniels!Quote:
Originally Posted by sako79
Tough moose steaks after being in the freezer for a year?
Slice thin, fast fry... look up a cheese steak recipe that looks appetizing to you, down the hatch
slow cooker is your friend. Slice into bite size pieces, brown them quickly in a hot pan. Toss into the slow cooker. Cover with a broth, add potatoes, carrots, onion, etc. Season to your liking. 8-10 hours on low and it will be tender
Pressure cooker.
Minute steak or a stew slow cooked in the oven for several hours is always good cure for a tough cut.
Just curious. How do you know it's tough?
so far, every steak off of this moose has been pretty tough. If they weren’t tough they would have been gone by last October.Quote:
Originally Posted by goatdancer
We just ate this for dinner tonight. Talk about fantastic. This is my first time shredding meat for burritos.Quote:
Originally Posted by Fella
Or just marianate it for a week,tenderizes any tough cut
this right here......I pressure can things like this..awesomeQuote:
Originally Posted by 2stroked
Souse vide is a game changer
Another huge fan of pressure cooker here. We were given an Instantpot a while ago and I use it a lot. Any meat turns fork tender and gravy and potatoes are included in the process.
Sautee some veggies (onion, garlic, carrot, celery, peppers) in the instantpot while you flash-fry the meat in a skillet to give it a nice crispy exterior. Put the meat over the veggies, sprinkle some steak spice then put some potatoes and butter in tinfoil on top of the meat. Pressure cook for 35 minutes, let cool for 20. Remove the potatoes and meat, add a bit of corn starch to the veggies and juices in the bottom of the pan and stir to make gravy. Bam, delicious tender dinner.
All that said, I love the taco/burrito options too.
I soak tough cuts in milk for 24 to 48 hours. Does a better job of tenderizing than acid based marinades. Also takes away gamey taste if your feeding someone that's sensitive to it.
https://www.livestrong.com/article/5...ake-it-tender/
Swiss steak with onions and garlic. Google the recipe and throw it in the slow cooker with a slow cooker liner. The slow cooker cleaner will thank you.
That or cube it and add 2 clubhouse gravy mix packets, onions, garlic, potatoes, carrots, a 1/2 liter of beef broth and salt & pepper to the slow cooker liner. yum
Quote:
Originally Posted by todbartell
Another option my wife often uses is a LeCreuset cast iron dutch oven with a similar recipe to the one above. The toughest cuts of moose will melt in your mouth.