This recipe is from Letha N. (avid hunter)
¾ c. milk
1 c. shredded Cheddar cheese (Colby Jack is also good)
½ c. quick cooking oats
½ c. chopped onion
1 tsp. salt
1 ½ tsp. Garlic Pepper
1 lb. ground moose / elk
1 c. ketchup
3/4 c. packed brown sugar
1 ½ tsp. prepared mustard
In a bowl, beat the egg and milk. Stir in cheese, oats, onion, salt, & pepper. Let sit for five minutes to let the oats soak up the egg and milk mixture. Add ground moose/elk, then mix well (it works better if you mix it with your hands). At this point you can shape into eight mini loaves and place in a greased 13 x 9 baking dish, or you can just make one big loaf and place in a greased bread pan. Combine ketchup, mustard, and brown sugar. Stir. Spoon over loaves or loaf. Bake, uncovered, at 350 degrees for 1 hr. or until a meat thermometer inserted in center of loaf reads 160 degrees.
This recipe is from Scott & Nancy
This is the best moose roast recipe I have ever tasted.
1-4 lbs. moose roast
3-4 strips bacon
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1 tsp. dry mustard
4 tbsp. brown sugar
2 1/2 cups water
1/2 cup white wine vinegar
2 tbsp. chopped onions
3 tbsp. flour
1 cup cranberry juice
1 cup milk
Remove fat from moose MEAT and wipe with a clean cloth. Lard the roast as follows – cut bacon into 2″ strips, pierce the roast with a sharp knife at 2 ” interval and insert bacon into holes – place roast into glass or earthenware bowl . Mix the following ingredients and pour over roast. Cover and marinate roast for 24 to 48 hours in the refrigerator. Turn roast often if marinate does not cover completely.
Marinate – salt, pepper, cinnamon, cloves, mustard, brown sugar, water and vinegar -remove roast from marinate and place in covered roaster at 350 degrees for approximately 1 hour. Add onion flakes, cranberry juice and continue cooking roast until tender, approximately 1 more hour.
When cooked, remove from pan to hot platter. Add flour to pan dripping and cook for 5 minutes. Add milk, stirring constantly until gravy is desired thickness.
Taken from Northern Cookbook by Eleanor A. Ellis
2 Tbsp. vegetable oil 30 ml
1 1/2 lb. boneless moose sirloin 750 g
3 garlic cloves, minced
1/2 c soy sauce
3 Tbsp. sugar
3 Tbsp. chicken broth
1 large onion, thinly sliced
1 small green bell pepper, chopped
3/4 c thinly sliced celery
1/2 lb. fresh mushrooms, sliced
1- 8 fl oz. (227ml) tin sliced bamboo shoots, drained
3/4 c. sliced green onions
1 Tbsp. freshly grated ginger root
1 Tbsp. cornstarch, mixed with 2 Tbsp/30 ml chicken broth or water.
Heat vegetable oil in a large heavy skillet until very hot. Slice meat diagonally into strips, brown in batches in the hot oil. Blend together garlic, soy sauce, sugar and chicken broth; add half to meat in skillet, reduce heat to medium. Add onion, green bell pepper, celery and mushrooms, cover; reduce heat again and simmer 10 minutes.
Add remaining soy mixture to pan, together ,with the bamboo shoot slices. simmer uncovered , 4-5 minutes.. Add green onion, simmer 1 minute. Add grated ginger and cornstarch mixture. Stir and cook until sauce thickens slightly. Makes up to 10 pounds of moose meat.