STUFFED MOOSE ROUND STEAK SUPREME
Make and share this Stuffed Moose Round Steak Supreme recipe from Food.com.
Provided by Iowahorse
Categories Moose
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Melt 1/2 stick butter in large heavy skillet at low heat.
- Brown onion, adding ground venison and pin nuts.
- Tenderize steak with meat tenderizer using directions on bottle.
- 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 for two hours or until tender.
CHEF JOHN'S BEEF ROULADEN
For something that looks and tastes as impressive as this beef rouladen, it's actually one of the simplest stuffed meat recipes I know. You can pretty much use any cheap cut of beef; I used round steak, but rump, chuck, flap meat, and other similar cuts will work work.
Provided by Chef John
Categories World Cuisine Recipes European German
Time 1h50m
Yield 2
Number Of Ingredients 13
Steps:
- Place slices of beef on a work surface, Season both sides with kosher salt and pepper. Spread one side with mustard. Place bacon strips on the mustard and sprinkle with paprika. Arrange onion slices cross-wise on the beef. Then evenly space 3 pickle slices across each slice of beef. Keep about an inch of the narrowest end of the beef slice free of toppings to facilitate rolling it up.
- Roll each slice of meat, beginning from the wider of the two short ends, working to keep all ingredients inside the roll. Rolls should be nice and tight. Secure the rolls (seam side down) with 3 loops of butcher's twine, one in the middle and one at each end. Trim excess string.
- Heat vegetable oil over medium-high heat in a large saucepan. Cook beef, turning and browning well on all sides, about 8 minutes. Remove meat from pan. Reduce heat to medium-low. Melt butter in the pan; whisk in the flour, cooking for about 1 minute. Pour in cold beef broth and whisk vigorously to combine. Raise heat to medium-high and simmer until sauce begins to thicken, about 1 minute.
- Transfer beef rolls to pan along with accumulated juices. Reduce heat to very low. Simmer gently, covered, turning rolls every 20 minutes or so, until beef is tender, about 1 1/2 hours. When the tip of a sharp knife can easily be inserted into the beef roll, the meat is done.
- Transfer meat to dish to allow it to rest. Raise heat to high and bring cooking liquid to a simmer to thicken slightly to make a gravy, about 1 minute. Serve rouladen with gravy.
Nutrition Facts : Calories 640.8 calories, Carbohydrate 22.8 g, Cholesterol 141.3 mg, Fat 38.8 g, Fiber 2.5 g, Protein 47.8 g, SaturatedFat 15.7 g, Sodium 5266.1 mg, Sugar 2.4 g
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.
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
SIMPLE MOOSE ROUND (CROCKPOT)
Make and share this Simple Moose Round (Crockpot) recipe from Food.com.
Provided by Princess Jasmine
Categories One Dish Meal
Time 5h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut round steak into serving sized slices.
- Sprinkle each slice with lemon pepper.
- Put slices in crock pot.
- Add all other ingredients.
- Cook on Low for 5 hours.
Nutrition Facts : Calories 377, Fat 4.9, SaturatedFat 1.1, Sodium 552.8, Carbohydrate 76.4, Fiber 10.1, Sugar 7.2, Protein 9.3
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