Venison, Caribou and Moose Recipes
- Thread starter Magnum gurly
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Hunt Camp Ribs. (Submitted by Redfrog)
This is another boil in bag dinner.
I cut the strip of ribs into pieces with 3-4 ribs in each.
Place in a shallow pan and roast at 300F until tender. About a hour + or –
Mix your favorite BBQ sauce.
I use a blender, can of tomato sauce, garlic, onion, brown , sugar, steak spice.
OR
Honey, Garlic, Soya sauce, and half cup fruit juice. 5 alive/orange whatever.
Blend. Paint the ribs when they are nearly cooked..
Ten minutes turn and paint the other side.
Remove and let cool.
I use a vacuum sealer. Put two pieces in each package.[ one serving] Seal and freeze.
I try to plan out my meals for a week and these ribs will likely be at the end of the week. If they start frozen and the cooler is seldom opened, the vacuum sealer helps extend the shelf life.
Drop the package in boiling water till they are heated through. The time will vary depending on if they are still frozen when you start cooking.
Ribs
Oh the green stuff??? That's Romaine sauted in a little olive oil, salt and pepper. Same for the tomatoes.
I like spinach, but I don't like the sand. this is easier to clean and is quite good.
This is another boil in bag dinner.
I cut the strip of ribs into pieces with 3-4 ribs in each.
Place in a shallow pan and roast at 300F until tender. About a hour + or –
Mix your favorite BBQ sauce.
I use a blender, can of tomato sauce, garlic, onion, brown , sugar, steak spice.
OR
Honey, Garlic, Soya sauce, and half cup fruit juice. 5 alive/orange whatever.
Blend. Paint the ribs when they are nearly cooked..
Ten minutes turn and paint the other side.
Remove and let cool.
I use a vacuum sealer. Put two pieces in each package.[ one serving] Seal and freeze.
I try to plan out my meals for a week and these ribs will likely be at the end of the week. If they start frozen and the cooler is seldom opened, the vacuum sealer helps extend the shelf life.
Drop the package
Oh the green stuff??? That's Romaine sauted in a little olive oil, salt and pepper. Same for the tomatoes.
I like spinach, but I don't like the sand. this is easier to clean and is quite good.Shepherds Pie (Submitted by Mommabear)
1 Ib Moose / Bear or venison burger
1/2 Ibs ground pork
5 Ibs potatoes , cooked and mashed well
Garlic, onions,pepper,worchestershire,1/4 tsp nutmeg( thats my secret, don't tell anyone )
kernel corn
1/4 cup red wine
cornstarch
Add oil to a pan , sautee onions and garlic, add meat and fry till cooked add rest of spices. Add 1/2 cup water to meat.. bring to a boil reduce heat to medium add a heaping TBLSP cornstarch to the wine... stir well, add to meat mixture stirring constantly to thicken.
Put your cooked meat into a small roast pan add kernel corn and top with mashed potatoes. Sprinkle with pepper, salt, garlic powder, parmesan cheese and paprika.
Bake 30 minutes or until potatoes are golden brown. 350 oven
1 Ib Moose / Bear or venison burger
1/2 Ibs ground pork
5 Ibs potatoes , cooked and mashed well
Garlic, onions,pepper,worchestershire,1/4 tsp nutmeg( thats my secret, don't tell anyone )
kernel corn
1/4 cup red wine
cornstarch
Add oil to a pan , sautee onions and garlic, add meat and fry till cooked add rest of spices. Add 1/2 cup water to meat.. bring to a boil reduce heat to medium add a heaping TBLSP cornstarch to the wine... stir well, add to meat mixture stirring constantly to thicken.
Put your cooked meat into a small roast pan add kernel corn and top with mashed potatoes. Sprinkle with pepper, salt, garlic powder, parmesan cheese and paprika.
Bake 30 minutes or until potatoes are golden brown. 350 oven
Ribs that just fall apart! (Submitted by Magnum Gurly)
Take your ribs any kind and put in large pot. Fill to the top with gingerale (any kind will do) and add one clove of galic. Simmer for one to two hours.
Drain the gingerale put the ribs under broiler or on BBQ with any BBQ sauce and just brown!
They will melt in your mouth! Great with deer ribs!
Note: I would grill on BBQ a vegetable rack because ribs tend to fall apart!
Other suggestions are coke or root beer
Take your ribs any kind and put in large pot. Fill to the top with gingerale (any kind will do) and add one clove of galic. Simmer for one to two hours.
Drain the gingerale put the ribs under broiler or on BBQ with any BBQ sauce and just brown!
They will melt in your mouth! Great with deer ribs!
Note: I would grill on BBQ a vegetable rack because ribs tend to fall apart!
Other suggestions are coke or root beer
Corned Venison (Submitted by 762nato)
Ingredients; 1/2 cup coarse salt 2 cloves garlic chopped
1 tsp. sugar pepper to taste
1/2 tsp. saltpetre 3 tblsp. whole mixed pickling spice
About a 4 - 5 lb. roast
Mix the ingrediants together and rub over meat, place meat in a deep stainless pot and add 2 cups of water. Cover and refrigerate from 8 to 15 days, turning meat once each day and pouring liquid over it(bigger roasts need to sit longer).
Cook in pickiling juice plus enough water to cover meat. Bring to a boil, let sit a bit, discard pickling liquid. Cover meat with fresh water and simmer for 2 hours. Add traditional veggies: cabbage, carrots, onions and potatoes. serve hot.
Have someone that says they don't like venison over for dinner.
mmmmmmmmmm good
Ingredients; 1/2 cup coarse salt 2 cloves garlic chopped
1 tsp. sugar pepper to taste
1/2 tsp. saltpetre 3 tblsp. whole mixed pickling spice
About a 4 - 5 lb. roast
Mix the ingrediants together and rub over meat, place meat in a deep stainless pot and add 2 cups of water. Cover and refrigerate from 8 to 15 days, turning meat once each day and pouring liquid over it(bigger roasts need to sit longer).
Cook in pickiling juice plus enough water to cover meat. Bring to a boil, let sit a bit, discard pickling liquid. Cover meat with fresh water and simmer for 2 hours. Add traditional veggies: cabbage, carrots, onions and potatoes. serve hot.
Have someone that says they don't like venison over for dinner.
mmmmmmmmmm good
Deer Roast (Submitted by daniellybbert)
dump a package of onion soup mix on it and put it in the slow cooker
or
2/3 cups of bourbon
1/3 cups of veg oil
1/3 cups of cider vineger
1 TBSP of dijion mustard
1 tsp of salt
1/2 tsp of ground pepper
1 3lb roast
mix every thing together and refridgerate for 1-3 days depending on flavour strength 1.5 days for me
then the slow cooker it is
dump a package of onion soup mix on it and put it in the slow cooker
or
2/3 cups of bourbon
1/3 cups of veg oil
1/3 cups of cider vineger
1 TBSP of dijion mustard
1 tsp of salt
1/2 tsp of ground pepper
1 3lb roast
mix every thing together and refridgerate for 1-3 days depending on flavour strength 1.5 days for me
then the slow cooker it is
Roast (submitted by M12Shooter)
first of all an 8 pounder is bronto sized so i would advise halfing the thing to start. Ya have to debone the thing and remove ALL of the deer fat and silver connective tissue on the outer surface. One should allways freeze his meat deboned, fat removed as deer fat tastes rancid at best and wrap your meat well. For a stellar pot roast follow these steps.
1. Brown roast in heavy cast dutch oven or roaster with a bit of cooking oil... not olive oil.
2. Leave browned roast in roaster and add couple cloves crushed garlic, bay leaf, cup or two of water or apple juice, pepper, and one packet of onion soup mix.
3. Preheat oven to 300 degrees F and place roaster in oven COVERED.
4. Cook for 3 to 6 hours depending on how old the animal was. Turn meat couple times during cooking and add a bit more water should this cook out.
5. Add peeled halfed potatos, carrots and turnip hunks... place them around roast for the last hour as these veggies dont take too long to cook.
Your roast will be done when the meat is falling appart to the fork and tender. Remove meat and veggies and place on platter. Use remaining fluid at bottom of roaster to make gravey by getting it simmering on high heat on stovetop. Add a tablespoon of flour mixed into half cup of water or so and stir into simmering gravy in roaster to thicken.
You will then have a pot roast to die for! Depending of coarse on how well the animal was cared for in the field and how it was prosessed at the butchers. Remember when cooking wild game like deer and moose... low and slow...that is low temp over a long time.
first of all an 8 pounder is bronto sized so i would advise halfing the thing to start. Ya have to debone the thing and remove ALL of the deer fat and silver connective tissue on the outer surface. One should allways freeze his meat deboned, fat removed as deer fat tastes rancid at best and wrap your meat well. For a stellar pot roast follow these steps.
1. Brown roast in heavy cast dutch oven or roaster with a bit of cooking oil... not olive oil.
2. Leave browned roast in roaster and add couple cloves crushed garlic, bay leaf, cup or two of water or apple juice, pepper, and one packet of onion soup mix.
3. Preheat oven to 300 degrees F and place roaster in oven COVERED.
4. Cook for 3 to 6 hours depending on how old the animal was. Turn meat couple times during cooking and add a bit more water should this cook out.
5. Add peeled halfed potatos, carrots and turnip hunks... place them around roast for the last hour as these veggies dont take too long to cook.
Your roast will be done when the meat is falling appart to the fork and tender. Remove meat and veggies and place on platter. Use remaining fluid at bottom of roaster to make gravey by getting it simmering on high heat on stovetop. Add a tablespoon of flour mixed into half cup of water or so and stir into simmering gravy in roaster to thicken.
You will then have a pot roast to die for! Depending of coarse on how well the animal was cared for in the field and how it was prosessed at the butchers. Remember when cooking wild game like deer and moose... low and slow...that is low temp over a long time.
Spicy Venison Pot Roast (Submitted by Big Guy)
Thaw the roast then debone and remove all fat, blue membrain and sinew. Procede as follows
3 lb. Venison roast
4 Tbs. oil
2 large onions, sliced
1 clove garlic
1 cup beef stock
2 bay leaves
2 Tbs. vinegar
1 Tbs. brown sugar
1 tsp. salt
3 Tbs. ketchup
½ cup raisins
Buttered cooked noodles
Heat oil in a pot, brown meat on all sides. Add onions and garlic and brown slightly. Add liquid and bay leaves, bring to a boil then reduce heat. Cover and simmer for an hour. Add vinegar and brown sugar continue to cook for another hour. Add salt, ketchup and raisins cook for another 30 minutes or until tender. Serve roast on a bed of buttered noodles and pour pot sauce over.
Thaw the roast then debone and remove all fat, blue membrain and sinew. Procede as follows
3 lb. Venison roast
4 Tbs. oil
2 large onions, sliced
1 clove garlic
1 cup beef stock
2 bay leaves
2 Tbs. vinegar
1 Tbs. brown sugar
1 tsp. salt
3 Tbs. ketchup
½ cup raisins
Buttered cooked noodles
Heat oil in a pot, brown meat on all sides. Add onions and garlic and brown slightly. Add liquid and bay leaves, bring to a boil then reduce heat. Cover and simmer for an hour. Add vinegar and brown sugar continue to cook for another hour. Add salt, ketchup and raisins cook for another 30 minutes or until tender. Serve roast on a bed of buttered noodles and pour pot sauce over.
Pork & Black Bean Verde stew (Submitted by Mommabear)
I would say you can use pretty well any stewing type of meat for this baby!!!
2 tsp olive oil
1 Ibs pork tenderloin, trimmed of fat & cut into 1 inch cubes
1 1/4 cup chopped onion
3 garlic cloves , minced
2 canned chipotle chili peppers packed in adobo sauce , minced with 1 tsp of adobe sauce.
1 tsp dried oregano
1/4 tsp cumin
1/4 tsp ground coriander
1 bay leaf
14 - ounce can chicken broth ( use no salt for your heart sake)
14 1/2 ounce can of diced tomatoes ( again no salt if possible)
14 1/2 ounce can black beans , drained and rinsed well
1 cup of mild or medium salsa verde.
- Heat large saucepan over medium high heat
- add oil and heat for 5 - 10 seconds until hot , not smoking!
- add pork and cook stirring occasionally untilbrowned on all sides
- add onions and garlic and cook stirring frquently , two or three minutes until onions are soft
- add the chipotles and sauce , oregano, cumin, corianderand bay leaf, stir to mix.
- add the broth, tomatoes , beans and salsa.Stir well and bring to a boil.
- Reduce heat to low , cover and simmer 45 - 60 minutes or until pork is fork tender.
Can be served with brown rice . Makes about 4 servings
I would say you can use pretty well any stewing type of meat for this baby!!!
2 tsp olive oil
1 Ibs pork tenderloin, trimmed of fat & cut into 1 inch cubes
1 1/4 cup chopped onion
3 garlic cloves , minced
2 canned chipotle chili peppers packed in adobo sauce , minced with 1 tsp of adobe sauce.
1 tsp dried oregano
1/4 tsp cumin
1/4 tsp ground coriander
1 bay leaf
14 - ounce can chicken broth ( use no salt for your heart sake)
14 1/2 ounce can of diced tomatoes ( again no salt if possible)
14 1/2 ounce can black beans , drained and rinsed well
1 cup of mild or medium salsa verde.
- Heat large saucepan over medium high heat
- add oil and heat for 5 - 10 seconds until hot , not smoking!
- add pork and cook stirring occasionally untilbrowned on all sides
- add onions and garlic and cook stirring frquently , two or three minutes until onions are soft
- add the chipotles and sauce , oregano, cumin, corianderand bay leaf, stir to mix.
- add the broth, tomatoes , beans and salsa.Stir well and bring to a boil.
- Reduce heat to low , cover and simmer 45 - 60 minutes or until pork is fork tender.
Can be served with brown rice . Makes about 4 servings
Here is a roast recipe for the pressure cooker. (Submitted by Mommabear)
5 Ib roast
2 tblsp oil
2 large onions chopped
2 cloves garlic , peeled and crushed
1 carrot peeled and chopped
1 stalk celery chopped
bayleaf, thyme,parsley , salt & pepper
1/3 cup cold water
Brown roast and onion in open pressure cooker. Add garlic, carrots, celery, herbs & spices. Add water.
Seal pressure cooker, bring to 10 pounds and cook 10 minutes per pound of meat. Reduce pressure, open cooker, remove roast cover and keep warm.
You can make a gravy with the juices left behind.
5 Ib roast
2 tblsp oil
2 large onions chopped
2 cloves garlic , peeled and crushed
1 carrot peeled and chopped
1 stalk celery chopped
bayleaf, thyme,parsley , salt & pepper
1/3 cup cold water
Brown roast and onion in open pressure cooker. Add garlic, carrots, celery, herbs & spices. Add water.
Seal pressure cooker, bring to 10 pounds and cook 10 minutes per pound of meat. Reduce pressure, open cooker, remove roast cover and keep warm.
You can make a gravy with the juices left behind.
Venison Marinades (Submitted by Big Guy)
4 Tbs. Soy sauce
4 Tbs. wine vinegar
2 Tbs. Worcestershire sauce
2 Tbs. oil
2 tsp. real lemon
1 clove garlic crushed
Best for steaks and chops, marinate for 2 days turning occasionally.
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2 cups red wine
¼ cup vinegar
1 cup water
½ cup oil
1 onion, chopped
6 whole peppercorns
1 clove garlic, chopped
2 stalks celery, chopped
1 bay leaf
1 Tbs. parsley
good for larger pieces marinate at least 3 days, turning occasionally
4 Tbs. Soy sauce
4 Tbs. wine vinegar
2 Tbs. Worcestershire sauce
2 Tbs. oil
2 tsp. real lemon
1 clove garlic crushed
Best for steaks and chops, marinate for 2 days turning occasionally.
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2 cups red wine
¼ cup vinegar
1 cup water
½ cup oil
1 onion, chopped
6 whole peppercorns
1 clove garlic, chopped
2 stalks celery, chopped
1 bay leaf
1 Tbs. parsley
good for larger pieces marinate at least 3 days, turning occasionally
Moose Pizza(Submitted by Big Guy)
1 lb. Ground moose
2/3 cup evaporated milk
½ cup fine bread crumbs
1 tsp. garlic powder
1/3 cup ketchup
¼ cup sliced mushrooms
1 cup shredded cheddar cheese
2 Tbs. Parmesan cheese
¼ tsp. oregano
salt
pepper
Mix together milk, meat, bread crumbs, garlic powder, and salt and pepper to taste. Pat into a 9 inch pie plate spread ketchup over meat. Top with mushrooms and cheese and oregano. Bake at 350 for 25 minutes.
1 lb. Ground moose
2/3 cup evaporated milk
½ cup fine bread crumbs
1 tsp. garlic powder
1/3 cup ketchup
¼ cup sliced mushrooms
1 cup shredded cheddar cheese
2 Tbs. Parmesan cheese
¼ tsp. oregano
salt
pepper
Mix together milk, meat, bread crumbs, garlic powder, and salt and pepper to taste. Pat into a 9 inch pie plate spread ketchup over meat. Top with mushrooms and cheese and oregano. Bake at 350 for 25 minutes.
Moose Hot dish(Submitted by Big Guy)
1 lb. Ground moose
1 onion, chopped
1 8-oz. Pkg. cream cheese
1 can cream of chicken soup
¼ cup milk
¼ cup ketchup
1 tube Pillsbury biscuits
Mix all ingredients except dough and put in a casserole dish. Bake at 350 for 15 minutes. Put biscuit dough on top and bake for another 20-25 minutes
1 lb. Ground moose
1 onion, chopped
1 8-oz. Pkg. cream cheese
1 can cream of chicken soup
¼ cup milk
¼ cup ketchup
1 tube Pillsbury biscuits
Mix all ingredients except dough and put in a casserole dish. Bake at 350 for 15 minutes. Put biscuit dough on top and bake for another 20-25 minutes
Moose Swiss Steak(Submitted by Big Guy)
3 Lbs. Moose round steak, cubed
Flour
Oil
1 can cream of mushroom soup
1 can beef broth
1 can mushroom steak gravy
2 Tbs. dry onion soup mix
2 tsp. prepared mustard
2 tsp. Worcestershire sauce
1 large onion, chopped
1 lb. Mushrooms, sliced
1 clove garlic, minced
Dredge steak in flour and brown in oil set aside. Sauté mushrooms, garlic and onions in oil set aside. Combine all other ingredients. Pour half of the soup mixture into a large baking dish. Top with steak; layer with mushrooms and onions. Pour on the remaining soup mixture. Bake at 350 for 2 hrs or until tender. Serve over hot mashed potatoes.
3 Lbs. Moose round steak, cubed
Flour
Oil
1 can cream of mushroom soup
1 can beef broth
1 can mushroom steak gravy
2 Tbs. dry onion soup mix
2 tsp. prepared mustard
2 tsp. Worcestershire sauce
1 large onion, chopped
1 lb. Mushrooms, sliced
1 clove garlic, minced
Dredge steak in flour and brown in oil set aside. Sauté mushrooms, garlic and onions in oil set aside. Combine all other ingredients. Pour half of the soup mixture into a large baking dish. Top with steak; layer with mushrooms and onions. Pour on the remaining soup mixture. Bake at 350 for 2 hrs or until tender. Serve over hot mashed potatoes.
Italian Moose(Submitted by Big Guy)
2 lbs. ground moose
1 ½ cups uncooked spaghetti, broken into 2-inch lengths
1 onion, chopped
1 green pepper, chopped
½ lb. Mushrooms, sliced
1 can cream of mushroom soup
1 cup chicken broth
1 ½ cup grated cheddar cheese
1 clove garlic, chopped
Salt
Pepper
Oil
Cook spaghetti, drain and reserve. Brown meat in a little oil; add onion, green pepper and mushrooms, cook until onions are soft. Grease a casserole dish and add all ingredients reserving ½ cup cheese. Mix thoroughly, top with remaining cheese. Cover and bake at 350 for 30 minutes until bubbly and hot.
2 lbs. ground moose
1 ½ cups uncooked spaghetti, broken into 2-inch lengths
1 onion, chopped
1 green pepper, chopped
½ lb. Mushrooms, sliced
1 can cream of mushroom soup
1 cup chicken broth
1 ½ cup grated cheddar cheese
1 clove garlic, chopped
Salt
Pepper
Oil
Cook spaghetti, drain and reserve. Brown meat in a little oil; add onion, green pepper and mushrooms, cook until onions are soft. Grease a casserole dish and add all ingredients reserving ½ cup cheese. Mix thoroughly, top with remaining cheese. Cover and bake at 350 for 30 minutes until bubbly and hot.
Moose steak(Submitted by Big Guy)
2 lbs. Moose steak 1 inch thick
½ cup cornstarch
1 Tbs. dry mustard
1 tsp. salt
1 tsp. pepper
3 Tbs. oil
1 15-oz. Can tomatoes
1 onion, sliced
1 carrot, diced
Hot cooked noodles
Cut steak into serving pieces. Combine cornstarch, mustard, salt, pepper,. Rub one side of steak with the cornstarch mix and pound with a meat mallet. Repeat for the other side. Brown steaks in the oil. Transfer to a casserole dish top with tomatoes, onions and carrot. Bake at 350 for 75-90 minutes. Serve over cooked noodles.
2 lbs. Moose steak 1 inch thick
½ cup cornstarch
1 Tbs. dry mustard
1 tsp. salt
1 tsp. pepper
3 Tbs. oil
1 15-oz. Can tomatoes
1 onion, sliced
1 carrot, diced
Hot cooked noodles
Cut steak into serving pieces. Combine cornstarch, mustard, salt, pepper,. Rub one side of steak with the cornstarch mix and pound with a meat mallet. Repeat for the other side. Brown steaks in the oil. Transfer to a casserole dish top with tomatoes, onions and carrot. Bake at 350 for 75-90 minutes. Serve over cooked noodles.
Moose Goulash(Submitted by Big Guy)
2 lbs. Moose cut into 1 inch cubes
¼ cup margarine
1 cup onions, sliced
1 clove garlic, chopped
¾ cup ketchup
2 Tbs. soy sauce
1 Tbs. brown sugar
2 tsp. salt
2 tsp. paprika
½ tsp. dry mustard
1 ½ cup water
2 Tbs. flour
melt margarine in pan, add onions, meat, garlic and brown until onions are tender. Stir in remaining ingredients, cover and simmer 3 hrs. Mix flour with ¼ cup water and add to meat mix, stir and cook until thickened, serve over rice or noodles.
2 lbs. Moose cut into 1 inch cubes
¼ cup margarine
1 cup onions, sliced
1 clove garlic, chopped
¾ cup ketchup
2 Tbs. soy sauce
1 Tbs. brown sugar
2 tsp. salt
2 tsp. paprika
½ tsp. dry mustard
1 ½ cup water
2 Tbs. flour
melt margarine in pan, add onions, meat, garlic and brown until onions are tender. Stir in remaining ingredients, cover and simmer 3 hrs. Mix flour with ¼ cup water and add to meat mix, stir and cook until thickened, serve over rice or noodles.
Moose Pie(Submitted by Big Guy)
4 large potatoes, cooked and mashed
½ cup celery, diced
½ cup carrots, diced
1 onion, chopped
½ cup frozen peas
3 Tbs. flour
3 Tbs. margarine
½ cup milk
¾ cup beef broth
2 lbs. moose meat, cubed
¼ tsp. browning sauce
½ cup shredded cheese
salt
pepper
Brown venison in a little oil, when done remove and set aside. Saute onions, carrots and celery in margarine until soft. Add flour and cook a few minutes, slowly add milk and broth. Cook until thickened. Add meat, peas, browning sauce and season to taste with salt and pepper. Pour Meat mixture into a casserole dish, top with mashed potatoes, sprinkle with shredded cheese. Bake at 400 for 20-25 minutes.
4 large potatoes, cooked and mashed
½ cup celery, diced
½ cup carrots, diced
1 onion, chopped
½ cup frozen peas
3 Tbs. flour
3 Tbs. margarine
½ cup milk
¾ cup beef broth
2 lbs. moose meat, cubed
¼ tsp. browning sauce
½ cup shredded cheese
salt
pepper
Brown venison in a little oil, when done remove and set aside. Saute onions, carrots and celery in margarine until soft. Add flour and cook a few minutes, slowly add milk and broth. Cook until thickened. Add meat, peas, browning sauce and season to taste with salt and pepper. Pour Meat mixture into a casserole dish, top with mashed potatoes, sprinkle with shredded cheese. Bake at 400 for 20-25 minutes.
Crock pot Moose steak and Gravy(Submitted by Big Guy)
2 lbs. moose round steak
1/3 cup flour
1 envelope brown gravy mix
1 envelope onion soup mix
12 oz. Beer
Cut steak into serving pieces; dredge in flour, set aside. Add remaining flour, soup mix, gravy mix and beer to crock-pot and mix well. Add steak and cook 10-12 hrs.
2 lbs. moose round steak
1/3 cup flour
1 envelope brown gravy mix
1 envelope onion soup mix
12 oz. Beer
Cut steak into serving pieces; dredge in flour, set aside. Add remaining flour, soup mix, gravy mix and beer to crock-pot and mix well. Add steak and cook 10-12 hrs.
Moose Sandwich(Submitted by Big Guy)
2 pounds moose steak
Milk
Flour
Salt
Pepper
Garlic powder
Minced onion flakes
Butter
Oil
One long loaf of French bread
Cut steaks into serving pieces and pound thin. Marinate in milk overnight. Remove steaks and dredge in flour salt and pepper. Brown meat in a small amount of oil. After browned add ½ cup of water and cook over low heat until tender. Slice bread lengthwise. Spread butter on each side. Sprinkle with garlic butter and minced onions. Lay meat pieces on the bottom half top with the other half. Wrap in aluminum foil and bake at 300 until heated through. Remove foil and slice into serving size sandwiches.
2 pounds moose steak
Milk
Flour
Salt
Pepper
Garlic powder
Minced onion flakes
Butter
Oil
One long loaf of French bread
Cut steaks into serving pieces and pound thin. Marinate in milk overnight. Remove steaks and dredge in flour salt and pepper. Brown meat in a small amount of oil. After browned add ½ cup of water and cook over low heat until tender. Slice bread lengthwise. Spread butter on each side. Sprinkle with garlic butter and minced onions. Lay meat pieces on the bottom half top with the other half. Wrap in aluminum foil and bake at 300 until heated through. Remove foil and slice into serving size sandwiches.
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