Stuffed Moose Round Steak Supreme
3 lb Moose round steak
1 Stick butter
1 lb Ground venison
Salt and pepper to taste
1 lg Onion, chopped
1 c Water
2 tb Pine nuts
1/2 c Burgundy
Melt 1/2 stick butter in large heavy skillet at low heat. Brown onion, adding ground venison and pine nuts. Lay steak on floured board. Spread ground meat mixture on round steak and roll up as a jelly roll. Tie with butcher string. Melt remaining butter and brown steak on all sides. Add water and burgundy. Cover and steam until tender. approx. 20-30 minutes longer for larger cuts of flank.
Moose Roast with Cranberry Gravy
4 lb Moose Roast
3 strips thick sliced bacon
1 ts Salt
1/4 ts Black pepper
1/2 ts Ground cinnamon
1/4 ts Ground cloves
1 ts Dry mustard
4 tb Brown sugar
2 1/2 c Water
1/2 c White wine vinegar
2 tb Onion flakes
3 tb Flour
1 c Cranberry juice
1 c Milk
Remove all fat from the moose roast and wipe well with a clean damp cloth. Lard the roast as follows: Cut bacon into 1/4 inch strips and chill thoroughly. Pierce the moose roast with a sharp knife or skewer at 2-inch intervals and insert the chilled strips of bacon. Place the roast in a glass, earthenware or porcelain bowl. Mix the salt, pepper, cinnamon, cloves, mustard and brown sugar with the water and vinegar and pour over the moose ( 3 cups of sweet pickle juice may be used in place of the brown sugar, water and vinegar if desired. ) Marinate the roast for 24 to 48 hours, turning it over frequently if the liquid does not completely cover it. Remove the roast from the marinade and place it in a covered roaster in a 350 degree oven for approximately one hour. Add onion flakes and cranberry juice and continue roasting until tender. ( about one hour ). Transfer meat to a hot platter. Add flour to the pan drippings and stir until the flour has absorbed the fat. Add the milk, stirring constantly, until gravy is desired thickness. Serve hot with the roast.
Moose Pie
1 1/2 lb Moose steak, cubed
1/3 - 1/2 c. flour
1 md Onion, chopped
1 Clove minced garlic
3 tb Oil
2 c Water
2 tb Worcestershire sauce
1 ts Marjoram
1 ts Thyme
1 ts Celery seed
1 ts Salt
1/2 ts Pepper
1 Bay leaf
Diced potatoes & carrots
Frozen peas or green beans
Pie crust
Shake cubed steak in plastic bag with flour, a few cubes at a time. Brown moose and onions and garlic in heated oil, until Moose is brown. Add water, herbs, Worcestershire sauce, salt and peppers. Bring to a boil, reduce heat, simmer 1 1/2 hours. Add potatoes and carrots, cook approximately 30 to 45 minutes longer. Add peas. Pour into pie pan. Cover with pie crust, flute edge, cut slits in top. Bake 15 to 20 minutes or until crust is nicely browned.
enjoy
Alison
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Originally Posted by Leaseman
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just kidding