Hawaiian Moose Casserole
Ingredients
2 tablespoons, 29 ml, cooking oil
1 onion, chopped
1 pound, 500 g, ground Moose
1 19 ounce, 945 ml, can kidney beans with liquid
1 19 ounce, 945 ml, can pineapple chunks with juice
1 cup, 236 ml, ketchup
1/2 cup, 118 ml, brown sugar
1 tablespoon, 15 g, cornstarch
2 teaspoons, 10 ml, ground mustard
1 teaspoon, 5 g, salt
Directions
Preheat an oven to 350F, 175C degrees
Heat the oil in a skillet over medium heat; cook the onion in the hot oil until softened, about 5 minutes. Crumble the ground Moose into the skillet and cook and stir until completely browned, 5 to 7 minutes. Drain.
Stir the kidney beans with liquid, pineapple with juice, ketchup, brown sugar, cornstarch, mustard, and salt together in a large bowl. Add the ground Moose and onions to the mixture and stir to coat. Pour into a large casserole dish.
Bake in the preheated oven until completely heated through, about 45 minutes.
Marinated Moose Kabobs
Ingredients
1 small orange
3/4 cup, 177 ml, orange juice
2 tablespoons, 29 ml, teriyaki sauce
1 tablespoon, 15 ml, Dijon mustard
2 teaspoons, 10 ml, honey
2 garlic cloves, minced
1/8 teaspoon, .4 g, pepper
1/2 pound, 500 g, boneless Moose steak (1 inch, 2.5 cm, thick)
8 large fresh mushrooms
8 medium green onions, cut into 2 inch, 5 cm, pieces
1 teaspoon, 5 g, cornstarch
2 teaspoons, 10 ml, cold water
2 cups, 302 g, hot cooked rice
Directions
Grate orange peel; remove remaining peel and pith. Separate orange into eight segments. In a bowl, combine grated peel, orange juice, teriyaki sauce, mustard, honey, garlic and pepper.
Cut Moose into 1-in. cubes; place in a re-sealable plastic bag. Add oranges, mushrooms, onions and half of marinade. Seal bag; refrigerate overnight. Refrigerate remaining marinade for sauce.
Drain and discard marinade. On four metal or soaked wooden skewers, alternately thread Moose, oranges and vegetables. Broil 3 in. from the heat for 15-20 minutes or until meat reaches desired doneness and vegetables are tender, turning often.
In a saucepan, combine cornstarch and water until smooth. Stir in saved marinade. Bring to a boil; cook and stir for 2 minutes. Serve over kabobs and rice.
Patsy’s Best Barbeque Moose
Ingredients
1 bunch celery, chopped
3 large onions, chopped
1 medium green bell pepper, chopped
1 1/4 cups, .9 l, ketchup
1/2 cup, 118 ml, water
3 tablespoons, 29 g, barbeque sauce
3 tablespoons, 29 g, cider vinegar
1/8 teaspoon, .4 g, hot pepper sauce
2 teaspoons, 10 ml, chili powder
2 tablespoons, 29 g, salt
1 teaspoon, 5 g, pepper
6 pounds boneless Moose Roast, trimmed and chopped
Directions
In a large bowl, mix the celery, onions, green pepper, ketchup, water, barbeque sauce, vinegar, and hot pepper sauce. Season with chili powder, salt, and pepper.
Place the roast in a slow cooker, and cover with the sauce mixture. Cover, and cook on Low for approximately 12 hours.
Shred the meat with a fork. Increase cooking temperature to High, and continue cooking until most of the liquid has been reduced.
Mom’s Secret Moose Stew
Ingredients
1 1/2 pounds, 500 g, Moose, cut into 1 inch, 2.5 cm, pieces
1/3 cup, 80 g, all-purpose flour
3 tablespoons, 29 g, vegetable oil
1 to 28 ounce, 1.24 l, can Italian style stewed tomatoes, undrained
1 14.5 ounce, 700 ml, can Moose broth
1 medium onion, coarsely chopped
1/2 teaspoon, 1 g, black pepper
1/2 teaspoon, 1 g, dried thyme leaves
3 medium potatoes, peeled and cut into 1 inch, 2.5 cm, pieces
2 cups, 302 g, baby carrots, or carrots cut into 1 inch, 2.5 cm, thick slices
Directions
Toss Moose with flour. Heat oil in a large, heavy saucepan or Dutch oven over medium to high. Heat until hot. Add the Moose. Cook for 5 minutes or until browned, turning occasionally.
Add tomatoes, broth, onion, pepper and thyme; bring to a boil over high heat. Reduce heat to low and cover. Simmer for 45 minutes or until the Moose is just tender.
Add the potatoes and carrots; return to a boil. Reduce heat and cover. Simmer for 45 minutes or until the Moose and vegetables are tender.
Vegetable Moose Stew
Ingredients
3/4 pound Moose stew meat, cut into 1/2-inch cubes
2 teaspoons, 10 ml, canola oil
1 14.5 ounce, 700 ml, can Moose broth
1 14.5 ounce, 700 ml, can stewed tomatoes, cut up
1 1/2 cups, 116 ml, peeled and cubed butternut squash
1 cup, 236 ml, frozen corn, thawed
6 dried apricot or peach halves, quartered
1/2 cup, 118 ml, chopped carrot
1 teaspoon, 5 g, dried oregano
1/4 teaspoon, .7 g, salt
1/4 teaspoon, .7 g, pepper
2 tablespoons, 29 g, cornstarch
1/4 cup, 59 ml, water
2 tablespoons, 29 ml, minced fresh parsley
Directions
In a nonstick skillet, brown Moose in oil over medium heat. Transfer to a slow cooker. Add the broth, tomatoes, squash, corn, apricots, carrot, oregano, salt and pepper. Cover and cook on high for 5-6 hours or until vegetables and meat are tender.
Combine cornstarch and water until smooth; stir into stew. Cover and cook on high for 30 minutes or until gravy is thickened. Stir in parsley.
Pauline Werner’s Moose Stew
Ingredients
2 tablespoons, 29 ml, vegetable oil
2 pounds, 1 Kg, Moose, cut into 1-1/2 inch, 13 mm, cubes
2 tablespoons, 29 g, all-purpose flour
1 pinch salt
1 pinch ground black pepper
1 onion, diced
1 bay leaf
1 8 ounce, 557 ml, can tomato sauce
2 potatoes, peeled and cut into large chunks
4 carrots, cut into large chunks
3 stalks celery, thickly sliced
Directions
Heat the oil in a large pot over medium heat. Place the meat in a bowl, sprinkle with flour, and toss to coat. Transfer meat to pot, season with salt and pepper, and brown meat on all sides.
Fill the pot with enough water to cover the meat, and mix in onion, bay leaf, and tomato sauce. Bring to a boil, reduce heat to low, cover, and simmer for an hour or until the meat is tender.
Stir in the potatoes, carrots, and celery. Continue cooking over low heat for 45 minutes, until vegetables are tender. Remove bay leaf before serving.
Spicy Vegetable Moose Soup
Ingredients
1 pound, 500 g, Moose roast
2 tablespoons, 29 ml, vegetable oil
1 onion, chopped
2 cloves garlic, minced
1- 14 ounce, 420 ml, can Moose broth
1- 14 ounce, 420 ml, can stewed tomatoes
1 quart water
1 16 ounce, 453 g, package frozen mixed vegetables, thawed
4 mushrooms, sliced
2 stalks celery, chopped
1/2 teaspoon, 1 g, dried oregano
1/2 teaspoon, 1 g, dried thyme
1/2 teaspoon, 1 g, dried basil
1/2 teaspoon, 1 g, dried parsley
1/4 teaspoon, .7 g, ground cayenne pepper
6 ounces, 298 ml, rotelle pasta
Directions
Trim fat from roast and cut into 1 inch cubes. Place meat in a large pot over medium heat with oil, onion and garlic and cook, stirring, until meat is browned and onion is tender. Pour in broth, tomatoes and water.
Stir in mixed vegetables, mushrooms and celery. Season with oregano, thyme, basil, parsley and cayenne. Bring to a boil, then reduce heat, cover and simmer 75 minutes.
Stir in pasta and cook 10 minutes more, until pasta is tender.
Easy Vegetable Moose Soup
Ingredients
2 pounds, 1 Kg, ground Moose
4 15 ounce, 758 ml, cans mixed vegetables
4 16 ounce, 453 g, cans diced tomatoes
1 onion, chopped
ground black pepper to taste
salt to taste
Directions
In a large soup pot, cook ground meat over medium heat until browned. Drain grease from the pot.
Add chopped onion, mixed vegetables, and tomatoes. Give it a stir. Reduce heat, and simmer for about 3 to 4 hours. Season to taste with salt and pepper.
Provincial Moose Stew
Ingredients
2 pounds, 1 Kg, Moose roast, trimmed and cut into 1 inch cubes
2 tablespoons, 29 g, all-purpose flour
2 tablespoons, 29 ml, olive oil
4 cloves garlic, minced
1 teaspoon, 5 ml, dried thyme
2 14.5 ounce, 700 ml, cans stewed tomatoes
1 1/2 cups, 116 ml, Moose broth
3 tablespoons, 29 g, red wine vinegar
1/2 cup, 118 ml, orange juice
2 bay leaves
1 orange peel, cut into strips
1/4 teaspoon, .7 g, ground black pepper
4 large carrots, sliced diagonally
2 cups, 302 g, fresh mushrooms
2 cups, 302 g, pickled pearl onions, drained
1 1/2 cups, 116 ml, rotini pasta
Directions
Dredge meat lightly with flour. In a large skillet, heat half the oil over medium to high heat. Cook meat in batches, adding more oil as needed, for 6 to 8 minutes or until browned all over. Transfer to a large ovenproof casserole.
Drain most of the oil from skillet. Saute garlic and thyme for 1 to 2 minutes, or until garlic is softened. Pour in tomatoes, stock, and vinegar, stirring to scrape up brown bits and mashing tomatoes with fork. Bring to boil, then pour over meat. Add orange juice, bay leaves, orange rind, and pepper. Cover casserole dish.
Bake at 350F, 175C degrees for 1 hour.
Stir in carrots, mushrooms, and onions. Bake for 40 minutes.
Stir in pasta, and bake for an additional 20 minutes. Remove casserole from the oven, and let stand for 5 minutes. Remove bay leaves and orange rinds. Serve.
Mushroom-Smothered Moose Burgers
Ingredients
1- 10.75 ounce, 322 ml, can Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 pound, 500 g, ground Moose
1/3 cup, 80 ml, Italian-seasoned dry bread crumbs
1 small onion, finely chopped
1 egg, beaten
1 tablespoon, 15 ml, vegetable oil
1 tablespoon, 15 ml, Worcestershire sauce
2 tablespoons, 29 ml, water
1 1/2 cups, 116 ml, sliced mushrooms
Directions
Thoroughly mix 1/4 cup, 59 ml, soup, Moose, bread crumbs, onion and egg in a large bowl. Shape the Moose mixture firml, y into 4 (1/2-inch-thick) burgers.
Heat the oil in a 10-inch skillet over medium to high heat. Add the burgers and cook until they’re well browned on both sides. Pour off any fat.
Add the remaining soup, Worcestershire, water and mushrooms to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the burgers are cooked through.
Simple Moose Short Ribs
Ingredients
1 pound, 500 g, Moose short ribs
1 teaspoon, 5 g, salt
1/2 teaspoon, 1 g, ground black pepper
2 tablespoons, 29 g, all-purpose flour
1 tablespoon, 15 ml, olive oil
1 tablespoon, 15 ml, butter
1 onion, sliced
1 clove garlic
1 12 fluid ounce, 354 ml, can or bottle stout beer
1 cup, 236 ml, Moose stock
Directions
Season the short ribs with salt and pepper, then dredge in flour until coated. Shake off the excess flour.
Heat the olive oil and butter in a large skillet or Dutch oven over medium to high heat. Cook the ribs until browned on each side, about 5 minutes per side. Remove from the skillet and set aside. Add the onion and garlic to the skillet; cook and stir until onion is tender, about 5 minutes.
Return the ribs to the skillet and pour in the beer. Stir, scraping the bottom of the pan, until all of the browned bits have mixed in with the liquid. Pour in the Moose stock, cover and simmer over low heat until very tender, about 2 hours.
Insane Oven Moose Ribs
Ingredients
2 pounds, 1 Kg, Moose short ribs
1/3 cup, 80 ml, soy sauce
3/4 cup, 177 ml, red wine
1/2 cup, 118 ml, olive oil
2 tablespoons, 29 g, all-purpose flour
1/4 cup, 59 ml, brown sugar
4 cloves garlic, minced
1 pinch curry powder
Directions
Place the ribs in a large pot, and fill with enough water to cover. Bring to a boil, and cook until the meat is no longer pink, about 20 minutes.
Meanwhile, preheat the oven to 425F, 220C degrees , 220 degrees C. In a medium bowl, stir together the soy sauce, red wine, olive oil, flour, brown sugar, garlic and curry powder.
Drain the ribs, and coat generously with the sauce. Arrange them on a baking sheet.
Roast for about 30 minutes in the preheated oven, or until fork tender. Pour the remainder of the sauce over the ribs about halfway through.
Vegetable Moose Soup I
Ingredients
2 quarts tomato juice
1 16 ounce, 453 g, package frozen mixed vegetables
3 potatoes, cubed
2 pounds, 1 Kg, cubed Moose stew meat
1 teaspoon, 5 ml, dried parsley
1/2 teaspoon, 1 g, dried oregano
1/2 teaspoon, 1 g, dried basil
salt to taste
ground black pepper to taste
Directions
Pour tomato juice into stock pot. Add vegetables and potatoes. Simmer.
Meanwhile, brown Moose in skillet; then, add to simmering juice and vegetables. Add parsley, oregano, basil, and salt and pepper to taste; stir. Cover and simmer for 2 to 3 hours. Stir occasionally.
Dry Spice Rub for Lamb or Moose
Ingredients
1 teaspoon, 5 ml, paprika
1 1/2 teaspoons, 10 ml, dried thyme
1 1/2 teaspoons, 10 g, dried basil
3/4 teaspoon, 2 g, cumin
2 tablespoons, 29 ml, curry powder
Directions
Mix together the paprika, thyme, basil, cumin, and curry powder, if desired, in a small bowl. When ready to use, evenly sprinkle a light coating onto lamb or Moose and pat into surface of the meat. For the most flavorful results, season meat and place in a re-sealable plastic bag; refrigerate 2 hours before cooking.
French Moose Stew
Ingredients
1 1/2 pounds, 500 g, cubed Moose stew meat
1/4 cup, 59 g, all-purpose flour
2 tablespoons, 29 ml, vegetable oil
2 14.5 ounce, 700 ml, cans Italian style diced tomatoes
1- 14 ounce, 420 ml, can Moose broth
4 carrots, chopped
2 potatoes, peeled and chopped
3/4 teaspoon, 2 g, dried thyme
2 tablespoons, 29 ml, Dijon style prepared mustard
salt and pepper to taste
Directions
Combine meat and flour in a large plastic food storage bag and toss to coat evenly.
In a 6 quart saucepan brown meat in hot vegetable oil. Season with salt and pepper, if desired.
Add diced tomatoes, Moose broth, carrots, potatoes and thyme. Bring to boil; reduce heat to medium-low, cover; and simmer for 1 hour or until Moose is tender.
Blend in mustard and serve.
The Real Deal Korean Moose Ribs
Ingredients
4 pounds, 2 Kg, Korean-style short ribs (Moose en, cut 1/3 to 1/2 inch, 13 mm, thick across bones)
1/2 cup, 118 ml, reduced sodium soy sauce
1/2 cup, 118 ml, white sugar
2 tablespoons, 29 ml, honey
2 tablespoons, 29 ml, minced garlic
2 tablespoons, 29 ml, ground black pepper
3 tablespoons, 29 g, water
1 tablespoon, 15 ml, Asian (toasted) sesame oil
1 1/2 tablespoons, 29 ml, Asian plum wine
Directions
Wash the ribs, removing any stray bits of bone, and allow to drain for 30 minutes.
Whisk together the soy sauce, sugar, honey, garlic, pepper, water, sesame oil, and plum wine until the sugar has dissolved; pour the mixture into a 1 gallon plastic zipper bag. Place the ribs into the marinade, squeeze all the air out of the bag, zip it up, and refrigerate at least 24 hours.
The next day, remove the ribs from the refrigerator and allow to come to room temperature before grilling. Remove the ribs from the marinade and discard the marinade.
Preheat an outdoor grill for medium to high heat, and lightly oil the grate. Grill the ribs until browned and no longer pink inside, 4 to 6 minutes per side.
Martha’s Vegetable Moose Soup
Ingredients
1/2 pound, 500 g, ground Moose
1 14.5 ounce, 700 ml, can stewed tomatoes
1 8 ounce, 557 ml, can tomato sauce
2 cups, 302 g, water
1 10 ounce, 283 g, package frozen mixed vegetables
1/4 cup, 59 ml, dry onion soup mix
1 teaspoon, 5 ml, white sugar
Directions
In a large pot over medium high heat, saute the ground Moose for about 5 minutes, or until browned. Drain off excess fat.
Add the tomatoes, sauce, water, vegetables, soup mix and sugar. Bring to a boil and reduce heat to low. Cover and simmer for 20 minutes.
Ronaldo’s Moose Carnitas
Ingredients
4 pounds, 2 Kg, Moose Roast
1 4 ounce, 113 ml, can green chili peppers, chopped
2 tablespoons, 29 ml, chili powder
1/2 teaspoon, 1 g, dried oregano
1/2 teaspoon, 1 g, ground cumin
2 cloves garlic, minced
salt to taste
Directions
Preheat oven to 300 degrees F, 150 degrees C.
Place roast on heavy foil large enough to enclose the meat. In a small bowl, combine the green chili peppers, chili powder, oregano, cumin, garlic and salt to taste. Mix well and rub over the meat.
Totally wrap the meat in the foil and place in a roasting pan.
Bake at 300 degrees F, 150 degrees C for 3 1/2 to 4 hours, or until the roast just falls apart with a fork. Remove from oven and shred using two forks.
Yummy Pineapple Moose steak Marinade
Ingredients
3/4 cup, 177 ml, Worcestershire sauce
2/3 cup, 157 ml, pineapple juice
2 tablespoons, 29 ml, packed brown sugar
1/3 cup, 80 ml, olive oil
Directions
Mix together the Worcestershire sauce, pineapple juice, brown sugar, and olive oil in a bowl.
Marinate the meat of your choice for 1 to 2 hours, and cook as desired.
Roast Moose and Gravy
Ingredients
1 3 pounds, 1.36 Kg boneless Moose Roast
2- 10.75 ounce, 322 ml, cans condensed cream of mushroom soup, undiluted
1/3 cup, 80 ml, sherry, wine or Moose broth
1 envelope onion soup mix
Directions
Cut roast in half; place in a slow cooker. In a bowl, combine the remaining
Ingredients
; pour over roast. Cover and cook on low for 8 to 9 hours or until meat is tender.
Easy Moose Wellington
Ingredients
1 4 pound, 2 Kg, Moose tenderloin
Madeira Sauce
2 10.5 ounce, .5 l, cans condensed Moose consomme, undiluted
2 tablespoons, 29 ml, tomato paste
1/2 teaspoon, 1 g, Moose bouillon granules
2 tablespoons, 29 ml, butter, softened
2 tablespoons, 29 g, all-purpose flour
1/2 cup, 118 ml, Madeira wine
Filling
2 cups, 302 g, chopped fresh mushrooms
4 shallots, chopped
1/4 pound, 113 g, sliced ham, chopped
1/4 cup, 59 ml, minced fresh parsley
1 (17.3 ounce) package frozen puff pastry sheets, thawed
2 tablespoons, 29 ml, milk
Directions
Place the tenderloin in a greased 15-in. x 10-in. x 1-in. baking pan; fold until ends of meat. Bake, uncovered, at 475 degrees F for 20 to 25 minutes or until browned. Cover and refrigerate for at least 2 hours or until chilled.
For sauce, in a large saucepan, combine the consomme, tomato paste and bouillon granules. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until reduced to 2 cups. Combine butter and flour. Stir into sauce, a teaspoon at a time.
Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in wine and set aside.
For the filling, in a large skillet, combine the mushrooms, shallots, ham and 2 tablespoons, 29 ml, Madeira sauce. Cook over low heat for 10 minutes longer or until liquid has evaporated, stirring occasionally. Set aside.
On a lightly floured surface, unfold one puff pastry sheet; cut lengthwise along one fold line, forming two rectangles. Cut smaller rectangle into a 6-in. x 3-in. rectangle; use remaining piece for decorations if desired. Moisten a 6-in. edge of large rectangle with water. Attach smaller rectangle along that edge, pressing lightly to seal. Transfer to an un-greased baking sheet.
Spread half of the filling down the center of pastry. Place the tenderloin on the filling. Spread the remaining filling over the top of meat. Roll out remaining puff pastry into a rectangle 8 in. wide and 5 in. longer that the tenderloin; place
Spicy Crispy Moose
Ingredients
1/4 cup, 59 g, cornstarch
1/4 tablespoon salt
black pepper
12 ounces Moose steak, thinly sliced
1 quart oil for frying
4 tablespoons soy sauce
1 tablespoon, 15 ml, rice vinegar
1/2 tablespoon rice wine
1 1/2 tablespoons, 29 ml, honey
7 tablespoons granulated sugar
1/2 tablespoon chili paste
1/4 cup, 59 ml, water
3 tablespoons, 29 g, chopped fresh ginger root
1 tablespoon, 15 ml, vegetable oil
2 cloves garlic, chopped
1/4 cup, 59 ml, sliced onion
1/4 cup, 59 ml, diced red bell pepper
Directions
Heat oil in deep-fryer to 375F, 190C degrees,.
Meanwhile, in a mixing bowl, combine cornstarch, salt and pepper together. Mix thoroughly. Toss the Moose steak slices in the cornstarch mixture and coat well.
Deep fry the coated Moose steak slices until golden brown. Check to make sure they are cooked through. Remove from oil, and set aside.
In another mixing bowl, combine the soy sauce, rice vinegar, rice wine and honey. Add sugar, chili paste, water, and ginger. Mix well and set aside.
Heat a wok or deep frying pan over medium high heat. Add 1 tablespoon, 15 ml, of oil, and quickly saute the onion, garlic and red pepper for 30 seconds. Add the sauce mixture, and cook another 30 seconds.
Finally, add the strips of fried Moose steak and toss to heat through and coat with sauce.
Spaghetti with Corned Moose
Ingredients
8 ounces, 226 g, spaghetti
1 12 ounce, 596 ml, can corned Moose
1 cup, 236 ml, spaghetti sauce
1 cube chicken bouillon
1 teaspoon, 5 ml, Italian seasoning
1/2 teaspoon, 1 g, garlic powder
1/2 tablespoon dried minced onion
Directions
Dissolve bouillon in boiling water. Cut spaghetti noodles in half and add to boiling water until done.
Over medium heat empty can of corned Moose onto a skillet. Add spaghetti sauce to meat. Stir until heated; corned Moose will come apart and a thick sauce will form. If desired, add Italian seasoning, garlic powder, dry onion, or any other spices.
Once noodles are done, drain and combine with corned Moose sauce.
Zucchini Moose Soup
Ingredients
1/2 pound, 500 g, ground Moose
2 celery ribs, thinly sliced
1/3 cup, 80 ml, chopped onion
1/2 cup, 118 ml, chopped green pepper
1 to 28 ounce, 1.24 l, can diced tomatoes, undrained
3 medium zucchini, cubed
2 cups, 302 g, water
1 1/2 teaspoons, 10 ml, Italian seasoning
1 teaspoon, 5 g, salt
1 teaspoon, 5 ml, Beef bouillon granules
1/2 teaspoon, 1 g, sugar
pepper to taste
Shredded Parmesan cheese
Directions
In a large saucepan, cook Moose, celery, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the tomatoes, zucchini, water, Italian seasoning, salt if desired, bouillon, sugar and pepper.
Bring to a boil. Reduce heat; cover and simmer for 20 to 25 minutes or until zucchini is tender. Garnish with Parmesan cheese if desired.
Stir Fry Moose and Broccoli
Ingredients
1 tablespoon, 15 ml, vegetable oil
1 pound, 500 g, Moose strips
1 1/2 cups, 116 ml, onions, thinly sliced
3 cups, 700 ml, broccoli florets, fresh or frozen
3/4 cup, 177 ml, frozen soya beans or green peas, thawed
1 1/2 teaspoons, 10 ml, sesame seeds
1 1/2 cups, 116 ml, Pad Thai Sauce
Directions
Heat oil in a large saute pan over medium to high heat. Brown Moose until just cooked through, about 10 minutes. Remove from pan. Set aside.
In the same pan saute onions until translucent, add broccoli and soya beans, saute for 5 minutes longer.
Add Moose back to pan with sesame seeds and Pad Thai sauce, heat through and serve.
Melanie’s Moose Barley Soup
Ingredients
2 pounds, 1 Kg, Moose stew meat, diced into 1 inch pieces
salt and pepper to taste
4 tablespoons vegetable oil
1 cup, 236 ml, chopped onion
1 cup, 236 ml, sliced carrots
1/2 cup, 118 ml, fresh sliced mushrooms
1/2 teaspoon, 1 g, minced garlic
1/4 teaspoon, .7 g, dried thyme
1 14.5 ounce, 700 ml, can chicken broth
3 cups, 700 ml, water
1 16 ounce, 453 g, package frozen mixed vegetables
4 small red potatoes, cut into chunks
1/2 cup, 118 ml, barley
Directions
Season Moose stew chunks with salt and pepper to taste. Place seasoned Moose in a large soup pot. Add 2 tablespoons, 29 ml, of oil and saute for 5 minutes on high heat. Remove meat. Add 2 more tablespoons of oil to pot and add onions, carrots and mushrooms. Saute for 5 minutes, stirring often. Add garlic and thyme to pot and saute for 3 more minutes.
Add the chicken broth and 3 cups, 700 ml, of water to pot. Add the frozen mixed vegetables, potatoes and barley. Season with salt and pepper to taste. Stir all together and bring to a boil. Cover pot, reduce heat to low and simmer for 1 to 1 1/2 hours.