Venison, Caribou and Moose Recipes

Status
Not open for further replies.
Magnum gurly

Magnum gurly

Regular
Rating - 0%
0   0   0
Location
Ontario
Moose Ball (summited by Mommabear)

Ground moose meat, ground pork ( notice I always use pork..since moose and deer and such have little fat .. the pork just offsets that.. ) trust me on that!

anyhew.. mix the 2 together along with crushed garlic, basil, 2 eggs, a shot of mustard, shot of ketchup, 1/4 cup grated dry romano cheese .
Shape into balls..
Mmmm.. fry these babys up in some olive oil till brown on the outside.. then.. put them in either a slow cooker or roast pan add your favorite sauce and let simmer !

Pig out!
 
Monster Moose Roll-up (submitted by Mommabear)


2-3 lb. moose roast
1/2 lb. moose burger
1/2 lb. ground pork

1/4 cup olive oil
1 cup beer
1 small can tomato paste
3 Tbl margarine
1 Tbl dry mustard
3 cloves of garlic
1 large green pepper
1 bunch green onions
1 large onion
3 Tbl parsley
1 tsp. oregano
1 tsp. sweet basil
1 tsp. paprika
salt and pepper

Instructions:

-Slice the moose roast along the grain as thin as you can and pound with meat tenderizing hammer until well flattened/ refrigerate until ready to use.

-Chop all vegetables, mix with ground meat, beer, herbs, olive oil and salt and pepper/set aside.

-Lay out plastic wrap on counter and begin to lay out tenderized meat starting closest to you/overlap meat by about 1/2 inch and continue until you have a rectangular area of tenderized meat approximately 18" wide by about the same long.

-Next you will spread your ground meat mixture over top of the tenderized meat staying about 1" away from your edges.

-Begin to roll this up by grabbing the edge of the plastic closest to you and rolling it away from you until all the tenderized meat has been rolled up upon itself.

-Place in fridge for approximately 2 hours to firm up.

-Remove from fridge and place on cookie sheet/mix margarine, tomato paste and dry mustard together and spread over entire roast.

-Loosely drape a foil overtop of roast and bake in a 325 degree oven for approximately 2 and1/2 hours
 
Tuktu(caribou) stir-fry ... (submitted by Otokiak)

Well I have lots of tuktu(caribou) meat and well I love stir-frying it ... here ya go ...
1- slice up meat in thin strips(usually partly frozen so easier to cut) amount depends on how many have come over to eat ...
2- slice up in thin strips green, red or orange peppers
3- slice up jalapeno peppers real thin
4- slice up garlic super thin ... so thin it melts in the oil
5- slice up a whole onion
6- get some worchestershire sauce, HP sauce, Franks red-hot

Brown meat in olive oil with garlic, toss in green/red/or orange peppers, toss in jalapeno peppers ... fry a bit, toss in onion and worchestershire, HP and Franks red-hot sauce ... stir around good ... place over a bed of wild rice/or regular rice and enjoy with a big boy pop ... preferrably an Alexander Keiths ... as I'm having one now ... cheers to beerssshh ...

Cheers my fellow CGNer's,

Otokiak ...
Rankin Inelt, NU
CANADA

p.s. another way to eat tuktu(caribou) is raw and some salt which I love ... or like tonight ... Silu(my gal-pal) is frying up small chunks of tuktu in real butter with lots of onion chopped up real small, some of Diana's BBQ sauce and then place over mashed potato's and cream-style corn ... FAAAAAAAARK it's soooo good!
 
Last edited:
Basic marinade for venison or moose (submitted by Mommabear)

1/2 cup red wine
3 - 4 slices lemon
3 cups water
1 bay leaf
1 cup tomato or apple juice
1/2 cup chopped celery
3 Tbsp sugar
1 chopped onion
1/2 tsp salt
1 cloce garlic
1/4 tsp pepper

Mix all together in large plastic container. Add meat. Keep in marinade for 24 hours turning freqently.
 
BIG REDD's BUCK BALLS! (Submitted by Big Redd)


2/3 pound ground venison
1/3 pound ground pork
2/3 cup cracker crumbs
1/3 cup grated cheese, you can use Parmesan, Cheddar, I prefer Asiago.
2 tsp. dried parsley
1 tsp. garlic powder
2 cloves fresh garlic
2 tbsp olive oil
2 eggs
In a large mixing bowl, Beat eggs, then add cheese, parsley, garlic powder mix well. Add ground meat then knead in the cracker crumbs with your hands until well blended. Form into meatballs about the size of golf balls. Brown the meatballs on all sides in crushed garlic and olive oil then put them in a pan of your favorite spaghetti sauce and simmer, covered, for about an hour.
Over Pasta... Yummy... big Buck balls
 
Mommabears game meat cabbage rolls (Submitted by Mommabear)

1 Ib of either ground moose, deer, elk ect.

1Ib ground pork

1 "bulb" of garlic crushed lotsa garlic! add more if you wish

1 medium onion diced

1 large head savoy cabbage

2 cups cooked rice

okay heres my secret weapon ( 2 jars of "presidents choice" spicey roasted garlic sauce) ( can be replaced with reasonable facsimile)

I cut a circle around the cabbage core then put the cabbage in a large deep pot filled 1/2 full of water. Bring to a boil and let cabbage sit there till tender.

While the cabbage is getting tender... fry up the first four ingredients. Remove from heat and stir in the rice. Strain the cabbage ... let cool a bit... find some toothpicks.

Take a leaf of cabbage , add a good heaping of meat mixture and roll up... secure with toothpick.

All these cabbage rolls will be placed in a good sized roasting pan ( you will get at least 15 rolls +

Next pour sauce over rolls. Bake uncovered in a low temp. oven . Serve with a nice fresh baked loaf of bread and spinach and mushroom salad

* notice I didn't add salt or any other seasonings .. the true meat & garlic flavors will come out .
 
Texas Red Whiskey Deer Steaks (Submitted by Mommabear)

4 large sirloin tip venison steaks
1 onion, chopped
tarragon vinegar
1/2 tsp tabasco sauce
1/2 tsp whorchestershire sauce
2 tsp chili sauce
1 tsp wet mustard
1/2 cup bourbon

Place the steak and onion a skillet and pour in tarragon vinegar until the staeks are barely covered. Simmer over low heat for 20 minutes. Add all the remaining ingredients , except the bourbon and continue to cook until the sauce thickens . Spoon half the sauce into a shallow pan arrange the steaks ontop and then spread the remaining sauce ontop of the steaks . Pour the Bourbon over the steaks and cook , uncovered , in a 350 F oven for an hour .
 
Red Whiskey Stew (Submitted by Mommabear)

1 1/2 Ibs venison brisket meat , cut into cubes
6 Tbsp flour
1 salt
1 tsp pepper
1 tsp garlic powder
1/4 cup cooking oil
1 onion, chopped
1 lrg can beef broth
2 tsp brown sugar
3 ounces bourbon whiskey
1 pkg frozen mix vegy's ( 3 cups of fresh)
1 lrg can cut green beans

Blend together flour, salt, pepper and garlic powder, then dredge the venison with mixture. In a skillet containing cooking oil, brown the venison chunks and onion simultaneously. Transfer the meat and onion to your stew pot, add beef broth and enough water to cover meat. Just barely bring to a boil, then quickly reduce the heat and simmer 1 hour Add vegy's .. and cook 1 hour longer

Enjoy with a nice homebaked loaf of bread and a salad
 
Quick Meat Pie (Submitted by Mommabear)

3 cups venison stew

Pastry crust

Use your leftover stew. After rolling out your pie crust, lay in pie plate. Ladle stew in. Drape second crust over stew . With pie crust in place flute the edges.

Bake in moderate oven for 45 minutes or until crust is golden brown

EASY PIE CRUST

1 1/3 cups flour
1/2 tsp salt
1/2 cup shortening
3-4 Tbsp cold water

Blend the flour and salt in a bowl, then cut in the shortening thoroughly with a fork. Sprinkle in the water, 1 Tbsp at a time until the dough is moistened and there is no flour clinging to the inside of the bowl. Gather the dough into a ball and then shape into flattened rounds on floured workplace.
 
This Years Christmas Dinner (Submitted by Coaken)

First off the Marinade
3/4 cup Red Wine
1 cup V8 juice
3 cups Water
1/2 cup chopped celery
1 medium onion
3 Tbsp Brown Suger
1 Tbsp chopped Garlic
1/2 tsp pepper
1 tsp salt
2 big pinches of Rosemary

Allowed 1 3lb Venison Roast and 1 2lb Moose Roast to marinade for 24 hours,
then placed in a slow cooker with 10-12 Mushrooms cut in half and covered with the marinade.
In 8 hours on low Dinner was served with roasted squash.
 
5 meat burgers (Submitted by death-junky)

this is a little family recipe as we do allot of hunting and it turns out great

what you need is:
2lbs moose hamburger
2lbs deer hamburger
1lbs bear hamburger
2lbs caribou hamburger
1lb lamb hamburger
1 onion
2 cups of oatmeal
2 eggs
1/2 a can of beer
1/2 cup of red wine
Seasonings to your likings

What you do:
Dice the onions in to small cubes
Add all meat together in large bowl
Add egg, oatmeal, and onions.
Add as much beer and wine, as you like, but not enough to drown the burgers. You still won’t the burgers to be sticky and hold together.
Add all your seasonings and then mix till everything is nicely blended (you may need more oat meal if it is too moist)
Let it sit for a few hours (make in morning) to let the juices work in to the meat.

Form in to large burgers, you'll have allot cook on the bbq at medium heat so that it cooks all the way through.

After they are cooked serve and enjoy

Oh by the way if you don’t have all the meat you can take out the different meats or add different meats it will still work.
 
Wild Game Goulash (Submitted by Mannie)

I have made this recipe many times using Venison, Bear, and Moose. I am sure it would work with any big game animal.

Ingredients;

cooking oil
red wine
onions
garlic
paprika
caraway seeds
Juniper berries (crushed)
Bisto gravy mix
Salt
Pepper
Stewing meat cut to edible size pieces
Mushrooms (wild preffered)


Get a large stewing pot. Put oil in pot. Turn on high heat. Place meat, paprika,caraway seeds, salt, pepper, onion, garlic into hot oil. Stir continuosly to avoid burning. Soon all the moisture will come out of the meat (5-7 min.) and create a liquid broth. Keep stirring while boiling until the broth evaporates. When there is no liquid left just a paste (10-15 min.) pour in the wine to just cover the meat. Bring to a boil and then lower heat to simmer and keep a low boil going for 2 hours. Add water as needed to keep the meat just covered. Fry the mushrooms in butter and add them the last 15 minutes. Take a cup of cold water and stir BISTO gravy mix to it until it dissolves. Then pour this into the goulash. Turn up heat until it boils and thickens. You are ready to eat!

I like to serve this dish on a bed egg noodles. Especially good with Brussel Sprouts or red cabbage.

Don’t forget a good bottle of red wine.
 
So simple, a guy could do it. (Submitted by huntinstuff)

Cut deer or moose meat into cubes. Put it in a frying pan with a bit of oil and cook it on low heat.

Cook up some rice.

Add a few shots of soya sauce to the meat as it cooks. Sprinkle some garlic salt on the meat. Add some garlic cloves if you like.

Get a tablespoon and get the honey jar. Put about 12 big spoonfulls of honey into the frying pan with the meat. Turn the heat down low and let it sit and melt. Stir it up once in a while.

When the rice is done, put it in a large bowl. Take the cooked meat/honey mixture and pour it all onto the rice. Dig in. Have some homemade bread or bannock on the side.


bannock recipe (Mrs. 7mm-08)

3 cups of flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
3-4 tablespoons lard (45 ml.)
1 1/3 cups of water

Mix first 5 ingredients with fork,then mix in water.When mixture turns to a soft dough knead for five minutes adding flour if needed.
Grease round pizza pan flatten dough till 1/2" thick,poke with fork.
Bake at 425F for 20 minutes or till golden brown.
 
deer/moose hearts (Submitted by huntinstuff)

Yup, Ive got a recipe for these parts of your animal that some folks have no use for.....the heart.

Clean the heart well, inside and out with cool water. Take a sharp knife and trip all the fat and visible cartilige away. make small cuts in any visible veins to drain any excess blood from the heart.

Next, put the heart in a salt water solution for 2 hours. Add three tablespoons of vinegar to the solution too.

Rince the heart off in cold water and pour Louisiana hot sauce into the heart chambers. put the heart in a roasting pan and half submerge it in a solution of water, soy sauce and Louisiana hot sauce...sprinkle some garlic salt all over the heart and roast it in the oven at 350 farenheit for an hour and a half.

At about the one hour mark, flip the heart in the pan and allow the other side to be submerged in the solution. Sprinkle more garlic salt on the heart and finish roasting it.

Take the heart out of the roasting pan and put it on a cutting board and cut as you would a roast, thinly sliced.

makes great sandwiches and if you cut it into cubes, it goes great on a bed of rice and peas. If you melt a cup of honey in the microwave and pour it over top, you will thank me for that one too.

My kids like it and sometimes take it to school in their sandwiches. Very dense grained meat. and the Louisiana hot sauce gives it a bit of bite.

I also take a deer roast and cut it into cubes and cook in in a wok. Then I add a cup of honey and let it melt and stir to cover all the meat. Add garlic salt and put the whole thing on a bed of rice and veggies. Quick, balanced and good for you. And the honey tends to get the kids loving it too.
 
Liver & heart (Submitted by Mommabear)

1 Ib venison liver
1 heart
2 eggs, beaten
1 cup flour
1 Tblsp garlic powder
1/2 tsp sweet basil
1/2 tsp sage

Slice liver and heart into 1/8 inch thick strips . In a bowl , blend the flour, garlic and basil. Dip the strips of venison in the beaten egg, then dredge with flour seasoning mix , then place in a skillet and fry with a bit of cooking oil until the liver and heart is barely pink inside . During the final 5 minutes of cooking , sprinkle sage on top of the meat . Serves 4
 
venison marinade (will work with others) (Submitted by Signguy)

well i been experimenting with the new BBQ lately so bear with me here

1/2 cup soy sauce
1 cup of water
1/2 cup southern comfort
1 tea spoon of pepper
1 clove of garlic finely diced
1 teaspoon of chilli peppers
2 teaspoons of tabasco
2 teaspoons of maple syrup
a couple of nice sirloin tips

mix ingrediants in sauce pan and bring to boil then simmer for 5 minutes covered
pour into cassarole dish and put freshly thawed meat in and cover with saran wrap and chill in fridge for 3 hours
heat BBQ up to adaquite temp. *time will vary depending on BBQ*
take dish with meat to BBQ put meat on and cook untill blood rises then flip when blood rises again flip and add your fav BBQ sauce *i like the spicy kind* flip and repeat let sit for 2 minutes and serve
 
MMMM Burgers (Submitted by Signguy)

3lbs ground meat *your choice as to what*
2 egg whites
1 half onion diced
1 tblspoon ground chillies
1 cup crushed bacon bits *availble in most grocery stores*

in large mixing bowl mix meat egg whites diced onion chillies and bacon bits
together with your hands * WASH BEFORE AND AFTER* form patties into required shapes *be creative if you want to*

Light BBQ i use a charcoal BBQ for flavour so you need about 10 min utes before its ready

MMMM Burgers Sauce
1 jar of Master's choice BBQ Sauce*generic brand*
1/4 cup of maple syrup
6 drops liquid hickory smoke
6 drops tabasco sauce

Mix together throughly apply liberaly to burgers just before there ready to come off the BBQ
and voila MMMM Burgers
 
Pepperetts (Submitted by Big Guy)

8 Lbs. Pork shoulder
7 Lbs. venison
6 Tbs. Salt
9 Tbs. Paprika
1 Tbs. Chile powder
1.5 Tbs. Cayenne pepper
1 Tbs. Crushed red Chile flakes
1.5 Tbs. Black pepper
1 Tbs. White pepper
1 Tbs. Prague powder #2
1 Tbs. Mace
1.5 Tbs. Sugar
3 Tbs. Ground Mustard
3 Tbs. Ground Coriander
6 Tbs. Milk powder
¼ tsp. starter culture
1 liter cold water

Grind meats through a fine plate, re grind to mix. Add spices and water, mix well. Dissolve starter culture in ½ cup of water and mix into meat. Stuff into 22mm collagen casings. Link into 10 “ lengths. Incubate for 48 hrs at room temp approx 80 F. Hang in smoker and dry for about 1 hr. at 130 F, apply a heavy smoke for about 3 hrs. smoke to 140 internal. Allow to cool. Then hang to dry to desired texture..
 
Last edited:
Grizz's Whisky Marinade & Grilling Sauce (Submitted by Grizz Axxemann)

This recipe never tastes the same twice, mostly because I eyeball everything. Alot of items are TO TASTE, so you can adjust to your personal preference.

1 small can of tomato paste
1/2 cup blackstrap molasses
1 mickey bottle of Rye Whisky (or go for the Two-Sixer for a double batch)
1/4 cup vinegar
4 cloves of garlic, chopped
1/2 medium size onion, coarsely chopped
1/4 cup worchestershire sauce
shot of liquid smoke (recommended for people using gas grills... if you're doing this over a wood fire, it shouldn't be necessary)
1 tbsp cracked peppercorns (I like the 4 pepper blend)
1.5 tbsp grainy mustard
shot of chipotle hot sauce
chili powder
cumin
basil
and a generous dose of your personal spice rub.I use my own variation of Emeril's Essence. Look on his website for that.

In a saucepan over medium heat, combine all ingredients EXCEPT the whisky, and simmer for about 5 minutes. Once cool, stir in whisky (the secret is the alcohol content.) Remember, the alcohol WILL BURN OFF when you cook, but you want it in the marinade to help tenderize the meat. Place your meat into a container, and pour in marinade, saving some in reserve for basting or table use. Cover up the container, and let it swim for at least an hour. I like to let it sit in the fridge for a day or two. This stuff works really well on the "cheap" cuts of beef, because of the acidity in the vinegar, and the alcohol content tenderize the meat. I'm sure you could use this on a tough piece of game, too.

For a thicker table sauce, cut in a little bit of ketchup, and adjust the other ingredients according to th flavor you want.
 
Pot roast in camp! (Submitted by Redfrog)

This will work at home as well.

I use the pressure cooker a lot in camp, because it is fast and easy, like me.

This recipe works well for that.

I use a blade roast most times. Boneless prefered, just because it takes less space.

I usually use a thawed roast, but it is possible to use a frozen roast instead, with a few adjustments.

First the fresh roast, which I prefer. I rub the roast with spices and garlic, and sear it in some oil and sliced onions,in the pressure cooker, on very high heat. The onions caramelize and give the broth a rich brown color. The roast will brown up quickly so pay attention. Don't burn the onions.

When the meat is browned, add peeled quartered potatoes and carrots cut in half crosswise. If you cut the veggies smaller, they over cook.

Add 1 can crean of mushroom soup, 1/2 cup Yukon Jack, and enough water to fill 2/3 of the cooker.

Once the cooker is exhausted, cook the roast for 30 minutes. Remove the pot from the heat and let it loose it's pressure.

Remove the meat and veggies to a platter. thicken the juice with corn starch/water mix.

I like hot biscuits or cornbread with this meal.


If I happen to have a roast that is frozen, I simply cook the veggies in another pot and cook the roast for 45 min to an hour, depending on the size.
 
Status
Not open for further replies.
Back
Top Bottom