I see that several of our neighbors, families and friends have gotten their moose licenses and have been out this past week. Lillian wrote and asked for a couple of recipes using moose meat. I found a couple that were sent in from readers last year. Try them, they are claimed to be family favorites. I have also learned from readers using some of these last year, that they work equally well with deer. Have fun.
2 tablespoons vegetable oil
4 pounds moose roast
2 cups apple juice
1 (1 ounce) envelope dry onion soup mix
Directions: Heat oil in a large skillet over medium-high heat. Brown the roast on all sides in the hot oil. Remove, and transfer to a slow cooker.
Sprinkle onion soup mix over the roast, then pour in the apple juice. Cover and cook on MEDIUM for 6 to 8 hours, or until meat is very tender. Check occasionally to make sure there is sufficient liquid, and add more juice if necessary. Serve roast with juices, or thicken them for a tasty gravy.
3 pounds rump roast
3 cups soy sauce
3 cups packed brown sugar
4 fluid ounces hickory-flavoredliquid smoke
Directions: Slice roast into slabs approximately 1/4 inch thick, trim off all of the fat from the edges. Cut the slabs into pencil-like strips (about 1/4 inch wide), and about 4 inches long.
In a large bowl, combine the soy sauce, brown sugar and hickory-flavored liquid smoke; blend well. Place all of the meat into the bowl of marinade. Cover and place in refrigerator for at least 30 minutes.
Place the meat in a food dehydrator for about 12 to 20 hours, depending how dry you like your jerky. Rotate the trays after 6 hours. For example: Bottom tray on top, top tray on bottom, second tray from bottom to be second tray from top, and so on.
If you don’t have a dehydrator, you can use the oven set at 150 degrees-lay strips over, bake for 2-3 hours-turning after 1 1/2 hours if desired, and leave in until it has reach the desired texture. Length of time varies according to how dry you like your jerky and how thick/thin you slice it.
8 ounces uncooked elbow macaroni
1 pound ground venison
1/2 teaspoon salt
1/4 teaspoon pepper
1 (15 ounce) can pizza sauce
1 (4 ounce) can mushroom stems and pieces, drained
2 cups shredded mozzarella cheese
Directions: Cook macaroni according to package directions. Meanwhile, in a large skillet, cook the venison, salt and pepper over medium heat until meat is no longer pink; drain if necessary. Drain the macaroni; place half in a greased 2-qt. baking dish. Top with half of the venison, pizza sauce, mushrooms and cheese. Repeat layers. Cover and bake at 350 degrees F for 15 minutes. Uncover; bake 10 minutes longer or until heated through and cheese is melted.
Please contact me at susieqcooking@hotmail.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
