Venison, Caribou and Moose Recipes

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Moose Hash(submitted by BigGuy)


3 cups Cooked and ground Moose leftovers
3 tbsp Bacon fat
1 large Onion, chopped
2 large Diced potatoes
1 tb Flour
1 Clove garlic, minced
3 cups Beef broth
1/4 ts Black pepper
1/4 ts salt
1/4 tsp thyme
1/2 tbsp. sage

Brown onion and potatoes in bacon fat. Add flour and make a roux:, add Moose, broth and other ingredients. Let simmer until tender.
 
Crock pot Moose steak and Gravy(submitted by BigGuy)

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 Casserole(submitted by BigGuy)

3 lbs. moose meat cut in chunks
One half lb. Sausage (knockwurst or Kielbase) in chunks
3 large (6 small) carrots)
2 stalks of Celery diced
I large onion diced
Garlic
Salt and Pepper
One half tsp. oregano
One half tsp. thyme
One tsp. sugar
One half tsp. Accent
One quarter cup tomato paste


Directions
Add some bacon fat to a large pot, brown moose and sausage, then add all vegetables and sauté till lightly browned. Add red wine, broth and seasonings. Let simmer 30 minutes or until moose is tender. Remove meat. Blend some flour in a little bit of the sauce, then add back into the pot to to thicken. Serve with mashed potatoes and corn on the cob.
 
Venison Stew(Submitted by MagnumGurly)

1 lb. venison
2 sliced onions
1 cup olive oil
1 slice of bacon
1 bay leaf
6 pepper corns
2 teaspoons tomatoe paste
2 cups water
small sprig rosmary
1 clove garlic (crushed)
1/2 cup dry wine
salt pepper
cut venison into cubes fry onions in oil add meat bayleaf, pepper corn and cook 2-3 mins Add tomatoe paste, water, rosemary garlic and wine season to taste. Bring to boil reduce heat and simmer covered for 2 hours reduce heat
 
Venison Barbeque Sauce(Submitted by MagnumGurly)

1/2 cup vinegar
1 tablespoon Worcestershire
1 large onion (fine chopped)
2 Garlic pieces (diced finely)
juice of 1 lemon
grated peel of 1 lemon
1/2 cup Ketchup
1 tablespoon salt
1/2 teaspoon chili power
add hot bottled pepper sauce to taste
Combine all ingredients into sauce pan stir and simmer for 15 mins. BBQ venison on low heat turn and baste frequently
*adjust hot sauce to taste
 
Submitted by Grouseman

I know not everyone can get to boudin as easy as I can in Louisiana, but I'm sure you could substitute stove top or anything you want.

ingredients:
backstrap cut 7 inches long and trimmed
dales steak marinade
tony's cajun seasoning
shredded chedder cheese
savoie's cajun boudin
bacon

I marinaded the backstrap in dale's overnight. The next day I butterflied the backstrap and pounded it out to make a flat square shaped piece of meat that was about 1/2 to 3/4 inches thick.

Next cover one side in shredded cheese and seasoning then place the stuffing in the middle and simply roll it up. Wrap it up in bacon and use toothpicks as a holder. Cover with a little more seasoning.

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Once all of it has been assembled place on a 325 degree grill until the internal temp of the meat reaches 145.

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The Better Butter Bear Burger... mmm(submitted by billc68)


I have been playing around with Butter Burgers ever since seeing Ted Reader cook one up on TV. These are NOT low fat! These Burgers are incredible and worth a try. Let me know if you do try these.

Here is what I have come up with:

Mix LEAN ground Bear (Elk, Deer, Moose... whatever) with melted butter, approximately 3-4 tbs to 1 lb meat.

Add to taste:
Garlic ( finely chopped or powder)
Onion ( finely chopped or powder)
Salt
Pepper

Once mixed, refrigerate for half hour or so to make the meat easier to work with. I like to make 1/4 pound or 1/2 pound patties. Refrigerate your patties for a half hour as well so they do not fall apart when handling.

Grill on the BBQ until well done, careful not to over cook. Top with your favourite burger toppings. This is the best Burger I have ever eaten!
 
Corny Venison Meatloaf(submitted by BigGuy)

½ cup corn meal
½ cup water
1 lb. Ground venison or moose
1-12 oz. can of whole kernel corn
1 onion, chopped
1 tsp. salt
2 eggs

Mix cornmeal and water together in a small bowl; set aside for 15 minutes. Brown the venison in a little oil, when cooked add the onion and canned corn. Cook for 10 minutes. Add the salt, cornmeal mix and the eggs, mix and cook for 15 minutes. Put into a greased loaf pan and bake 30-40 minutes at 350 F Serve with cheese sauce or mushroom soup.
 
Moose Chili(submitted by BigGuy)


1 1/2 lb. ground moose
1 large onion chopped
2 cloves garlic chopped
2 ribs celery chopped
1 green pepper chopped
3 cans kidney beans drained 15 oz.
1 lb. mushrooms quartered
1 can tomato sauce 28 oz.
1 can tomatoes 28 oz.
1 can tomato paste 6 oz.
1 tbs. chili powder
1tbs Worcestershire sauce
1 tbs. beef bouillon powder
salt and pepper to taste

Brown meat with half of onion and garlic in a little oil. When done add meat to crock pot with all other ingredients , stir and simmer 8 hr.
 
Teach’s Deer Chili(submitted by BigGuy)



2 Lbs. lean deer meat, coarse ground. Deer burger works, too.
2 large onions chopped
2 cans diced tomatoes, 28-Oz. size
3 cans dark red kidney beans, 16-oz. size
1 1/2 Oz. Mexene chili powder (half a 3-Oz. bottle, more or less to taste. I like LOTS of chili flavor!)
4 Tbsp. Garlic powder, or 6 cloves of fresh garlic, pressed fine
3 Tbsp. rubbed sage
2 Tsp. Cilantro, fresh or dried, chop fresh stuff extra-fine
1/4 tsp. Thyme (use sparingly, too much makes the chili bitter)
2 Tbsp. salt, more or less, to taste
1 Tbsp. parsley flakes

In a large stock pot, (2-gallon size), brown meat. Use a little oil to prevent sticking if necessary.

Add onions, cook until clear and tender.

Add chili powder and other seasonings, simmer until well-blended.

Add tomatoes, blend well, cover, simmer for 1/2 hour or more until tomato pieces are absorbed into meat mixture.

Add beans, cover, and simmer at very low heat for at least one hour, stirring occasionally. Adjust seasonings to taste if necessary, simmer again if seasonings are changed.

Serve with saltine crackers, top with shredded cheese if desired.
 
Tequila Venison Chili(submitted by BigGuy)

2 lbs. Ground venison
1 large Spanish onion, chopped
1 large green pepper, chopped
½ cup celery, chopped
2cloves garlic, chopped
2 Tbs. Paprika
¼ tsp. crushed red chilies
¼ tsp. black pepper
¼ cup chili powder
2 tsp. cumin
1 28 oz. Can stewed tomatoes
2- 15 oz. cans red kidney beans
1/3 cup tequila
4 cheese slices.

Combine venison burger, onion, green pepper, celery, garlic, salt, paprika, chili powder, chilies, black pepper, cumin and brown in a large pan until vegetables are tender. Add tomatoes, kidney beans and juice, cheese and tequila, bring to a boil until cheese melts, and simmer uncovered for 1-2 hrs.
 
Texas Style Venison Chili.(submitted by BigGuy)


1 to 1 1/2 lbs caribou, moose, venison (either)
1/4 cup all purpose flour
3 - tblsp bacon fat or veg oil
2- medium onions chopped
3-5 cloves garlic minced
2-3 fresh chilis (green) minced- or 1/2 to 1 tsp dried red pepper flakes
3 cans 16 oz each whole undrained tomatos
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried cumin
1 - medium green pepper cut into chunks
Hot cooked rice
Cut meat into 1/2 inch cubes
Put flour in plastic bag-add meat shake to coat
In dutch oven heat oil and brown meat
add remaining ingredients except green pepper and rice
Heat to boiling.
Boil gently for 15 minutes
Reduce heat and simmer for 1 - 1 1/2 hr stir occasionally
Add green pepper and simmer for 30 more minutes
Serve over hot cooked rice
 
VENISON CHILI(submitted by BigGuy)


3 T vegetable oil
1 large onion, finely chopped
2 large cloves garlic, minced
1 small hot green chilie pepper, minced (optional)
1 1/4 lb venison, cut into 1/2" cubes
3/4 lb ground venison (or ground pork)
28 oz can of crushed tomatoes
3 T red wine vinegar
3 T ground chili powder
2 T ground cumin
2 T Worchestershire sauce
1/2 tsp cayenne pepper, plus a pinch
1 large green bell pepper, seeded and chopped
2 tsp salt or to taste
freshly ground black pepper to taste
10 oz can of red kidney beans, drained
3 T Masa Harina (or fine cornmeal) mixed with a little water
into a smooth paste for thickening chili
Heat the oil in a very large skillet. Stir in the onion, garlic, and
chile pepper. Saute over med-hi heat until the onion is just tender,
about 5 minutes.

Add the cubed and the ground venison and continue cooking for about
four to five minutes, stirring with a wooden spoon, until the ground
meat is no longer red. Add all the remaining ingredients except the
beans and the masa harina (or cornmeal). Bring the mixture to a boil
then reduce heat to medium and cook uncovered for 30 minutes,
stirring occasionally. The stew should be fairly thick.

Stir in the kidney beans and the masa harina and heat through. Taste
and adjust the seasonings.
 
Deer Camp venison casserole(submitted by BigGuy)


3-4 large potatoes, sliced ½” thick
6-8 large carrots, sliced ½” thick
3-4 large onions, sliced ¼” thick
½ cup uncooked rice
2 cans-14 0z. Nibblets corn and liquid
2 lbs. ground venison
2 cloves Garlic minced
Salt and pepper to taste
1 jar-28 0z. Salsa
28 oz. water
1 cup shredded Cheddar cheese


Grease a large roaster, add a layer of potatoes, a layer of onions, layer of carrots, and add the rice. Top with corn, next add the venison, salt, pepper, and garlic
. Mix the salsa with the water and pour on top.
Cover and bake 2 hrs at 350.
Uncover put on the cheese and bake for another 20 minutes until cheese is brown and bubbly
 
Blue Beary Burgers (submitted by bill c68)

Yes I know this seems like an odd combination, Blueberries and bear meat but it is quite good and worth a try. I am not sure why I thought about using blueberries with ground meat but low and behold a quick google search told me I wasn't alone.
Blueberries add moisture (most game meats can be quite dry) and are full of anti-oxidants whch are very good for you. Plus you can keep the lean qualities of the gamemeat.

In a food processor, blender whatever..

For 2 lbs of lean ground bear meat (or deer, moose elk etc.)

8 tbs Blueberries (fresh of thawed)
1 tbs of garlic (or to taste)
1/2 small onion minced
1-2 tbs olive oil (depending how lean the meat is)
Salt, pepper, seasoning to taste (I use Thyme)
1-2 tbs Worcestershire sauce.

Mix Blueberries, garlic, salt, pepper, oninons, olive oil, Worcestershire sauce and seasoning
Once this forms a thick paste/liquid, simply mix with ground meat and form into patties.

Be careful not to over cook or under cook, meat is no longer red so be careful, try not to squeeze patties too often but a quick squeeze at the end and if the juices run clear your done, the outside will be very dark.
 
Deer with pork & beans (submitted by Luger9)

1 lb. ground venison

1 med. onion, diced

1 green pepper, diced

32 oz. can of pork & beans or 2 cups cooked rice or cooked macaroni

Brown venison, onion, and pepper. Stir in pork & beans (or macaroni or rice). Add molasses for sweeter taste. Add water as needed. Salt and pepper to taste.
 
Venison sausage(submitted by Luger9)

5 lbs. lean venison

1 tbsp. rubbed sage

1 med. square of cured bacon

1 tbsp. salt

1 tbsp. liquid smoke

Hint of barbecue sauce

Grind and thoroughly mix all ingredients, form into patties and pan fry. Keeps 2-3 months in the freezer.
 
Round or sirloin roast of venison(submitted by Luger9)

Bake only to the point of being rare or medium. The best way to judge is with a meat thermometer. Rare 130-135; medium rare 135-140; medium 140-145 degrees.

Brown the roast on all sides in a little hot oil. Season the roast with a combination of celery salt, coarse ground pepper and garlic powder.

Place the roast on a rack in a baking pan. Lay several thin strips of bacon or fresh side over the top. Roast at 425 degrees for about 15 minutes per pound of meat.
 
Easy deer jerky(submitted by Luger9)

3 lbs. boned meat

1/8 tbsp. seasoned salt

2 tbsp. liquid smoke

2 tbsp. popcorn salt

3 tbsp. water

3/4 tbsp. seasoned pepper

Slice meat into 1/4" thick strips about 5" long. Remove all fat. Combine liquid smoke, water, and seasonings. Brush on strips and place in a bowl. Put a weighted plate on top of bowl and let stand overnight. Remove meat and dry it. Place strips across oven racks -- edges may touch but don't overlap. Allow room for air to circulate. Racks should be no closer than 4" from top and bottom heat sources. Dry meat in oven for about 11 hours at 150 degrees. Remove and cool completely. Store in an air-tight container
 
Deer chili(submitted by Luger9)

2 tbsp. olive oil

4 lbs. ground deer

3 med. onions, chopped fine

1 (48 oz.) can tomato juice

2 (8 oz.) cans tomato sauce

2 (6 oz.) cans tomato paste

3 tsp. chili powder

1 tsp. paprika

1/2 tsp. red pepper

1 tbsp. salt

Black pepper

2 (15 oz.) cans kidney beans, drained

Heat oil in large, heavy saucepan; brown meat well. Add onions, juice, tomato sauce, tomato paste, chili powder, paprika, red pepper and salt. Stir to mix well. Cover top with black pepper and stir well. Cook over low heat about 6 hours, stirring occasionally. Add beans for final 30 minutes of cooking time. Serve hot with crackers or cornbread. Yield: about 12 servings
 
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