How To Cook Moose Tenderloin Food
MOOSE STEAK
Our family especially enjoys this tender moose main dish in the fall and winter, when an oven meal really satisfies. The seasonings cover the game flavor wonderfully, and the tomatoes keep the meat nice and moist. -Chris Mountain, Innisfail, Alberta
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Cut steak into serving-size pieces. Combine the cornstarch, mustard, salt and pepper; rub half over steak. Pound with a meat mallet to tenderize. Rub with remaining cornstarch mixture; pound on both sides with the mallet. , In a large skillet, brown steak in oil. Transfer to a greased 2-1/2-qt. baking dish. Top with tomatoes, onion and carrot. Bake, covered, until meat is tender, 1-1/4 to 1-1/2 hours. Serve with noodles if desired.
Nutrition Facts : Calories 239 calories, Fat 11g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 532mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 23g protein.
MOOSE NOSE
A traditional Cree dish (Canadian Plains Indians) this is the only recipe that I have been able to find. I hope others will have information on Moose Nose as well.
Provided by fraxinus
Categories Moose
Time 6h
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Place nose in large pot -- hide, hair and all!
- Boil for 2 hours.
- Don't look in the pot during cooking.
- Cool dish down until you can handle it, then skin the nose without fainting.
- Discard the hide. Wash the nose in cold water. Place the nose in a pot of clean, cold water. Add salt & pepper to your taste, bay leaves, and onions. Boil until tender.
- Chill and serve sliced on crackers with a smear of cream cheese.
Nutrition Facts : Calories 0.1
SLOW COOKER MOOSE ROAST
I had a moose roast sitting in my freezer for a couple of months, because I had no idea how to cook it, not being a wild game fan. A friend suggested this method of cooking it and it was delicious. I made it at Christmas along with the turkey, thinking my guests could have a taste and I wouldn't have to feel guilty about it being in my freezer anymore, but it was the hit of the dinner!
Provided by Lynda McLean Falloon
Categories 100+ Everyday Cooking Recipes
Time 8h10m
Yield 12
Number Of Ingredients 4
Steps:
- Heat oil in a large skillet over medium-high heat. Brown the roast on all sides in the hot oil. Remove, and transfer to a slow cooker.
- Sprinkle onion soup mix over the roast, then pour in the apple juice. Cover and cook on MEDIUM for 6 to 8 hours, or until meat is very tender. Check occasionally to make sure there is sufficient liquid, and add more juice if necessary. Serve roast with juices, or thicken them for a tasty gravy.
Nutrition Facts : Calories 172.4 calories, Carbohydrate 6.3 g, Cholesterol 73.7 mg, Fat 3.3 g, Fiber 0.2 g, Protein 27.8 g, SaturatedFat 0.6 g, Sodium 272.6 mg, Sugar 4.6 g
ROASTED MOOSE
I havent tried this one but ive heard its excllent, if anyone out there does try this id love to know what you thought.
Provided by Santeria919
Categories Moose
Time 4h10m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- Marinate moose over night in 1 C water and 1 C vinegar.
- Season with black pepper and salt.
- Bake 3 1/2 -4 hours at 325 degrees.
Nutrition Facts : Calories 518.6, Fat 3.7, SaturatedFat 1.1, Cholesterol 294.4, Sodium 791.5, Carbohydrate 0.3, Fiber 0.1, Protein 111
TENDER MOOSE
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
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
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