Best Moose Sausage Food

TENDER MOOSE

Tender Moose image

This works with any tough meat. I use it with moose or beef. Do vary the sauce to your taste. Barbecue, wine, and onion-based sauces are usually best for disguising the gaminess. It's the cooking method that tenderizes, not the sauce.

Provided by Karen Wagner

Categories Meat and Poultry Recipes Beef Steaks Round Steak Recipes

Time 2h20m

Yield 8

Number Of Ingredients 4

Ingredients

3 bay leaves
1 tablespoon dried onion flakes
1 (4 pound) moose round steak
3 cups barbeque sauce

Steps:

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.

Nutrition Facts : Calories 332.1 calories, Carbohydrate 34.4 g, Cholesterol 110.5 mg, Fat 1.7 g, Fiber 0.6 g, Protein 41.5 g, SaturatedFat 0.4 g, Sodium 1146.9 mg, Sugar 24.6 g

MOOSE STEW

Moose Stew image

Make and share this Moose Stew recipe from Food.com.

Provided by Iowahorse

Categories Stew

Time 2h20m

Yield 5-6 serving(s)

Number Of Ingredients 14

Ingredients

2 1/2 lbs moose, cut into 1 inch cubes
2 tablespoons shortening
1/4 teaspoon cracked black pepper
1/2 teaspoon paprika
1 bay leaf
1 teaspoon salt
2 (10 1/2 ounce) cans 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 tablespoons butter
2 tablespoons flour

Steps:

Saute 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.

Nutrition Facts : Calories 845.8, Fat 12.2, SaturatedFat 4.9, Cholesterol 146, Sodium 1325.3, Carbohydrate 108.8, Fiber 14.1, Sugar 17.4, Protein 67.3

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