Moose Recipes

Dave’s Top 20 Moose Recipes

Recipe #1 Slow Cooker Moose Barley Soup


1 1/2 pounds, 500 g, boneless lean Moose, cubed
3 tablespoons, 29 g, vegetable oil
1 teaspoon, 5 g, salt
1 teaspoon, 5 g, ground black pepper
2 teaspoons, 10 g, garlic powder
3 10.5 ounce, .5 l, cans Moose broth
6 cups water
4 stalks celery, chopped
6 carrots, chopped
6 green onions, chopped
1/2 cup, 118 ml, chopped fresh parsley
1 cup, 236 ml, barley
1 teaspoon, 5 ml, dried thyme


In a skillet over medium heat, saute the Moose in the oil for 5 minutes, or until browned. Stir in the salt, pepper and garlic powder and place seasoned meat in a slow cooker. Add a little water to the skillet and stir to pick up the browned bits. Add to the slow cooker.

Add the broth, water, celery, carrots, green onions, parsley and barley. Cover and cook on low setting for 6 to 8 hours, or until the vegetables and barley are tender. Add the thyme just before serving.

Recipe #2 Deep dish Moose Bake


1 pound, 500 g, ground Moose
2 cups, 302 g, biscuit/baking mix
1/2 cup, 118 ml, cold water
3 medium tomatoes, thinly sliced
1 medium green pepper, chopped
2 large onions, chopped
1 cup, 236 ml, shredded Cheddar cheese, divided
1 cup, 236 ml, sour cream
2/3 cup, 157 ml, mayonnaise


In a large skillet, cook Moose over medium heat until no longer pink; drain.
Meanwhile in a large bowl, combine the biscuit mix and water until a soft dough forms. Spread into a greased 13 inch, 32 cm, x 9 inch, 22.5 cm, x 2 inch, 5 cm, baking dish. Layer with the Moose, tomatoes and green pepper.

In a large bowl, combine the onions, 1/2 cup, 118 ml, cheese, sour cream and mayonnaise; spread over top. Bake, uncovered, at 375F, 190C degrees, for 30 to 35 minutes or until edges are browned. Sprinkle with remaining cheese. Bake 5 minutes longer or until the cheese is melted.

Recipe #3 Sukiyaki Moose

This Sukiyaki Moose Dish is the perfect dish to make when you are in a hurry or if you need a quick dinner to serve to surprise visitors. This dish is simple and you can use any vegetables that you happen to have on hand.


1 tablespoon, 15 ml, peanut oil
1 pound, 500 g, Moose round steak, sliced diagonally into 3 inch, 7.5 cm, pieces
1/2 cup, 118 ml, Moose stock
2 teaspoons, 10 ml, soy sauce
1 tablespoon, 15 ml, butter
3/4 cup, 177 ml, onion, diced
3/4 cup, 177 ml, celery, diced
1/4 pound, 113 g, mushrooms, chopped
1/4 pound, 113 g, fresh spinach, rinsed


Heat oil in a wok or large heavy skillet over medium to high heat. Add Moose, and cook until evenly brown. Stir in Moose stock, soy sauce and butter. Push meat to the side, and toss in onion, celery and mushrooms. Cook, stirring, for about 4 minutes. Add spinach, and cook for 2 more minutes.

Recipe #4 Sun Dried Tomato and Pine Nut Stuffed Moose Tenderloin

This recipe for Sun Dried Tomato and Pine Nut Stuffed Moose Tenderloin, combines the best Cut of Moose and adds some of the most flavourful condiments that you can cook with. The Pine nuts and tomatoes give this recipe a South Western flavor that will be a big hit with your family or at your next dinner party.


6 tablespoons, 89 ml, olive oil, divided
1/2 cup, 118 ml, pine nuts
1/2 cup, 118 ml, chopped shallots
2 cloves garlic, minced
2/3 cup, 157 ml, chopped oil-packed sun-dried tomatoes
1 cup, 236 ml, bread crumbs
1/4 cup, 59 ml, chopped fresh parsley
salt and pepper to taste
1 3 pounds, 1.36 Kg Moose tenderloin


Preheat oven to 425F, 220C degrees.
Heat 3 tablespoons, 29 ml, of olive oil in a skillet over a medium heat. Stir in pine nuts, and cook until golden brown. Remove with a slotted spoon, and drain on paper towels. Place shallots in the skillet. Cook and stir until tender, about 5 minutes. Mix in garlic and sun dried tomatoes, and cook 2 minutes. Remove skillet from heat, mix in pine nuts, bread crumbs, and parsley. Season with salt and pepper, and set aside to cool.

Slice the tenderloin lengthwise across the top about 2/3 of the way through the meat to create a pocket. Spread stuffing into the pocket. Wrap the tenderloin with kitchen twine, or turkey skewers to secure the stuffing, and transfer to a roasting pan. Rub the remaining olive oil over the surface of the meat. Season with salt and pepper.

Roast in the preheated oven for 15 minutes. Lower oven temperature to 350F, 175C degrees, and continue cooking tenderloin 20 minutes, or to a minimum internal temperature of 145F, 63C degrees. Remove from oven and let the meat rest for 15 minutes before serving.

Recipe #5 Easy Thai Moose Salad


1 cup, 236 ml, white rice
2 1/2 cups, 116 ml, water
2 tablespoons, 29 ml, vegetable oil
1 pound, 500 g, of Moose slices
garlic powder to taste
1 head lettuce, rinsed, dried and torn
3 large cucumbers, seeded and chopped
1 large onion, finely diced
2 tomatoes, diced
1 bell pepper, diced
1 cup, 236 ml, chopped fresh cilantro
1 cup, 236 ml, freshly squeezed lime juice
1/2 cup, 118 ml, fish sauce
1 tablespoon, 15 ml, sugar
1 tablespoon, 15 ml, crushed red pepper flakes


Rinse rice in a fine mesh strainer under cold running water until no longer cloudy. Transfer to a medium saucepan and cover with 2 1/2 cups, 591 ml, water. Bring to a boil, cover, and reduce heat to low. Simmer for 15 minutes, remove from heat and let stand for at least 10 minutes, or until all liquid has evaporated.

Preheat oven to 250F, 120C degrees.
Season Moose slices with salt and garlic powder. Heat 2 tablespoons, 29 ml, vegetable oil in a skillet over medium to high heat. Cook Moose until all of the slices are cooked through or well done. Transfer to preheated oven to keep warm. Place lettuce, cucumbers, onions, tomatoes, bell peppers, and cilantro together in a large mixing or serving bowl. Toss to combine. In another bowl, stir together the lime juice, fish sauce, sugar, and crushed red pepper until well blended and sugar is dissolved.

Remove Moose slices from oven, and drizzle with dressing. Divide salad and rice among serving plates, and top each with Moose slices. Dressing may also be served at the table and each salad dressed individually.

Recipe #6 Moose Lover’s Burgundy Filet


8- 6 ounce, 170 g, Moose Backstrap Slices
4 cups, .9 l, Burgundy wine
1 1/2 cups, 116 ml, canola oil
1 1/2 cups, 116 ml, soy sauce
2 cups, 302 g, oyster sauce
1 tablespoon, 15 ml, garlic, minced
1 1/2 teaspoons, 10 g, dried oregano
1/2 cup, 118 ml, butter, softened
1 teaspoon, 5 ml, Burgundy wine
1 tablespoon, 15 ml, minced shallots
1 tablespoon, 15 ml, minced green onions
1 teaspoon, 5 ml, ground white pepper


In a medium saucepan, mix together Burgundy wine, canola oil, soy sauce, oyster sauce, garlic and oregano. Bring to a boil, and then remove from heat. Place in the refrigerator 1 hour, or until chilled.

Place Moose filets in a 9 x 13 inch, 23 cm x 33 cm, baking dish, and pour the chilled marinade over them. Cover tightly with foil, and refrigerate for a minimum of 5 hours.

In a medium bowl, cream butter and 1 teaspoon, 5 ml, of Burgundy wine with a hand mixer. Mix in shallots, green onions and white pepper by hand; cover tightly, and refrigerate.

Preheat an outdoor grill for high heat, and lightly oil grate. Preheat oven to 200F, 95C degrees.

Grill marinated filets to desired doneness, turning once. Place filets in a clean 9 x 13 inch, 23 cm X 33 cm, baking dish. Dollop with the Burgundy butter mixture, and place in the preheated oven for a minute, or until butter is melted.

Recipe #7 Sweet-Sour Moose


2 pounds, 1 Kg, boneless round or chuck steak, cut into 1 inch, 2.5 cm, cubes
2 tablespoons, 29 ml, vegetable oil
2- 8 ounce, 557 ml, cans tomato sauce
2 cups, 302 g, sliced carrots
2 cups, 302 g, pearl onions
1 large green pepper, cut into 1 inch, 2.5 cm, pieces
1/2 cup, 118 ml, molasses
1/3 cup, 80 ml, vinegar
1/4 cup, 59 ml, sugar
2 teaspoons, 10 ml, chili powder
2 teaspoons, 10 ml, paprika
1 teaspoon, 5 g, salt
Shell macaroni and snipped chives


In a skillet, brown steak in oil; transfer to a slow cooker.
Add the next 10 Ingredients; stir well.

Cover and cook on low for 7 to 8 hours or until meat is tender. Thicken if desired. Serve over macaroni and garnish with chives if desired.

Recipe #8 Curried Moose with Winter Vegetables


1/2 pound, 500 g, Moose for stew, such as Moose chuck roast, cut into 1 inch, 2.5 cm, chunks
3 tablespoons, 29 g, olive oil
2- 3 inch, 7.6 cm, pieces fresh ginger root, peeled and diced
3 cloves garlic, minced
2 onions, peeled and diced
2 celery ribs, chopped
2 tablespoons, 29 ml, curry powder, or to taste
2 teaspoons, 10 ml, coriander powder
1 teaspoon, 5 ml, Asian five-spice powder
1 teaspoon, 5 g, ground turmeric
2 carrots, peeled and sliced
2 parsnips, peeled and sliced
2 potatoes, peeled and cubed
1 zucchini, sliced
2 apples, peeled, cored and chopped
1 cup, 236 ml, raisins
1 cup, 236 ml, cashews
1/2 cup, 118 ml, water


Preheat oven to 350F, 175C degrees. Line a roasting pan with aluminum foil. Place the Moose into a pan with enough water to cover. Bring to a boil, reduce heat and simmer for 30 minutes.

Meanwhile, heat the olive oil in a deep pot over medium to high heat. Stir in the ginger, garlic, onions, and celery, and cook until vegetables soften, about 5 minutes. Mix in the curry powder, coriander powder, five-spice powder, and turmeric, and toss to evenly coat the onion mixture. Cook about 5 minutes more, and stir in the carrots, parsnips, potatoes, zucchini, and apples. Stir in the Moose with its cooking liquid, raisins, and cashews, and toss to evenly blend the spices.

Pour the Moose and vegetable mixture into the prepared roasting pan. Drizzle 1/2 cup, 118 ml, water over the mixture. Cover the pan with aluminum foil.
Bake in preheated oven until heated through, about 1 hour.

Recipe #9 Mild Thai Moose with a Tangerine Sauce


1 pound, 500 g, flank Moose steak, cut diagonally into 2 inch, 5 cm, strips
1- 8 ounce, 557 ml, package dry Chinese noodles
1/4 cup, 59 ml, hoisin sauce
1/4 cup, 59 ml, dry sherry
1 teaspoon, 5 ml, tangerine zest
1/4 teaspoon, .7 g, ground ginger
4 teaspoons vegetable oil
2 teaspoons, 10 ml, vegetable oil
1/2 small butternut squash, peeled, seeded, and thinly sliced
1 cup, 236 ml, sliced fresh mushrooms
1 large red onion, cut into 2 inch, 5 cm, strips
3 cups, 700 ml, cabbage, thinly sliced
1 tangerine, sectioned and seeded


Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain, rinse, and set aside.

Whisk together the hoisin sauce, sherry, tangerine zest, and ground ginger in a small bowl.

Heat 2 teaspoons, 10 ml, vegetable oil in a large wok or skillet over high heat. Add one half of the Moose slices to the pan; cook, stirring constantly, until the meat is nicely browned, 2 to 3 minutes. Remove meat to a platter with a slotted spoon. Repeat with the remaining Moose.

Heat the remaining 2 teaspoons, 10 ml, of oil in the pan. Stir in the butternut squash, mushrooms, and onion. Cook, stirring constantly, until vegetables are crisp tender and slightly brown on the edges, 5 to 7 minutes. Add the cabbage, and cook and stir until slightly wilted, about 2 additional minutes.

Reduce the heat to medium. Stir the cooked Moose, tangerine sections, and hoisin mixture into the vegetables. Cook until heated through, 2 to 3 minutes. Serve over Chinese noodles.

Recipe #10 Dried Moose Cheese Ball


3 ounces, 85 g, dried Moose
8 ounces, 226 g, cream cheese
2 green onions, chopped
1/4 teaspoon, .7 g, onion salt
1 1/4 teaspoons, 3.5 g, monosodium glutamate (MSG)
1 tablespoon, 15 ml, Worcestershire sauce


In a medium bowl, combine cream cheese, dried Moose, and chopped onions. Mix well, then season with onion salt, monosodium glutamate, and Worcestershire sauce. Form into a ball, and refrigerate.

Recipe # 11 Moose Lengua (Moose Tongue)


1 Moose tongue
1 large onion, chopped, divided
2 cloves garlic
3 tablespoons, 29 g, salt
1 whole jalapeno pepper, stemmed
3 whole tomatoes
2 whole jalapeno peppers, stemmed
2 tablespoons, 29 ml, vegetable oil


Place the tongue, half of the chopped onion, garlic cloves, 3 tablespoons, 29 g, salt, and 1 jalapeno pepper into a large pot. Fill with water to cover the tongue by several inches, then bring to a boil over high heat. Reduce heat to medium-low; cover and simmer until very tender, 3 to 4 hours. Remove the tongue from the water and allow to cool. Save the liquid. Once the tongue has cooled, peel off the tough outer skin, then shred the meat using two forks.

Bring a large saucepan of water to a boil over high heat. Add the whole tomatoes and 2 jalapeno peppers; boil until the vegetables are tender. Place the vegetables into a blender, and puree until smooth. Heat the vegetable oil in a large skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes.

Once the onion has softened, stir in the shredded Moose tongue and tomato salsa. Bring to a simmer, stirring occasionally, then pour in 2 cups, 302 g, of the saved cooking liquid. Cook and stir until the liquid has evaporated, leaving moist, flavorful meat, about 20 minutes.

Recipe #12 Restaurant Style Moose and Broccoli


3/4 pound Moose round steak, cut into 1/8-inch, 3 mm, thick strips
1/3 cup, 80 ml, oyster sauce
2 teaspoons, 10 ml, Asian, toasted, sesame oil
1/3 cup, 80 ml, sherry
1 teaspoon, 5 ml, soy sauce
1 teaspoon, 5 ml, white sugar
1 teaspoon, 5 g, cornstarch
3 tablespoons, 29 g, vegetable oil, plus more if needed
1 thin slice of fresh ginger root
1 clove garlic, peeled and smashed
1 pound, 500 g, broccoli, cut into florets


Whisk together the oyster sauce, sesame oil, sherry, soy sauce, sugar, and cornstarch in a bowl, and stir until the sugar has dissolved. Place the steak pieces into a shallow bowl, pour the oyster sauce mixture over the meat, stir to coat well, and marinate for at least 30 minutes in refrigerator.

Heat vegetable oil in a wok or large skillet over medium to high heat, and stir in the ginger and garlic. Let them sizzle in the hot oil for about 1 minute to flavor the oil, then remove and discard. Stir in the broccoli, and toss and stir in the hot oil until bright green and almost tender, 5 to 7 minutes. Remove the broccoli from the wok, and set aside.

Pour a little more oil into the wok, if needed, and stir and toss the Moose with the marinade until the sauce forms a glaze on the Moose, and the meat is no longer pink, about 5 minutes. Return the cooked broccoli to the wok, and stir until the meat and broccoli are heated through, about 3 minutes.

Recipe #13 Mom’s Easy Creamed Chipped Moose on Toast


12 ounces Moose lunch meat
5 cups milk
3/4 cup, 177 g, all-purpose flour
1/2 teaspoon, 1 g, salt
1/4 teaspoon, .7 g, ground black pepper
1/2 cup, 118 ml, butter
16 slices bread, toasted


Whisk the milk, flour, salt, and pepper together in a bowl until smooth.

Melt the butter in a large pot over medium heat. Gradually stir in the milk mixture until thick. Add the Moose; cook and stir until heated through, about 5 minutes. Pour over toast to serve.

Recipe #14 Mustard Glazed Corned Moose


1- 5 1/2 pound, 2.5 Kg, corned Moose brisket
2 tablespoons, 29 g, pickling spice
1/2 cup, 118 ml, light corn syrup
2 teaspoons, 10 ml, prepared yellow mustard, or to taste


Preheat the oven to 350F, 175C degrees.

Place the corned Moose brisket into a Dutch oven, and season with pickling spice. Fill with enough water to cover the roast, and place the lid on.

Bake for 2 1/2 hours in the preheated oven. Then, remove it from the Dutch oven and place on a broiler pan. Preheat the oven’s broiler.

While the meat is roasting, mix together the corn syrup and mustard in a small saucepan. Bring to a boil, and cook over medium heat until slightly thickened, about 5 minutes.

Spread the mustard glaze over the roast, and broil for 5 to 7 minutes, until the glaze is shiny.

Recipe #15 Hearty Mongolian Moose


2 pounds, 1 Kg, boneless sirloin tip roast
1/2 cup, 118 ml, soy sauce
2 tablespoons, 29 ml, dry sherry
2 teaspoons, 10 ml, sesame oil
3 tablespoons, 29 g, cornstarch
2 tablespoons, 29 ml, brown sugar
2 teaspoons, 10 ml, crushed red pepper
5 whole dried red chili peppers
3/8 cup vegetable oil, divided
4 bunches green onions, cut into 2 inch, 5 cm, pieces


Partially freeze the roast for easier slicing. Slice the roast into 3×1/2 inch, 13 mm, strips, and set aside.

In a large bowl, combine well the soy sauce, sherry, sesame oil, cornstarch, brown sugar, crushed red pepper and whole chili peppers. Place Moose in the mixture and coat well. Cover and refrigerate for 20 to 30 minutes.

Heat 2 tablespoons, 29 ml, of the oil in a large skillet or wok over medium high heat. Place green onions in the hot oil. Cover, reduce heat to low and cook 6 minutes, or until tender. Remove green onions and set aside.

In the same skillet or wok, heat remaining 1/4 cup, 59 ml, of oil over medium high heat. Add Moose mixture and saute for 5 minutes, or until the Moose is thoroughly cooked. Return green onions to the pan and saute for 30 seconds more, or until heated through.
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Recipe #16 V-Eight Vegetable Moose Soup


1 pound, 500 g, lean ground Moose
48 ounces, 226 g, tomato vegetable juice cocktail
2- 16 ounce, 453 g, packages frozen mixed vegetables


Place ground Moose in a Dutch oven or slow cooker. Cook over medium to high heat until evenly brown. Drain excess fat, and crumble. Add juice cocktail and mixed vegetables. In a Dutch oven, simmer for 30 minutes.

In a slow cooker, cook 1 hour on High. Then reduce heat to Low and simmer 6 to 8 hours.

Recipe #17 Old-Fashioned Moose Stew


1 pound, 500 g, lean Moose chuck, trimmed and cut into 1 inch, 2.5 cm, cubes
2 tablespoons, 29 g, all-purpose flour
2 teaspoons, 10 ml, vegetable oil
2 onions, thinly sliced
2 cups, 302 g, fresh sliced mushrooms
2 cloves garlic, minced
2 teaspoons, 10 ml, tomato paste
2 cups, 302 g, Moose broth
4 cups, .9 l, sliced carrots
2 russet potatoes, sliced into 1/4 inch slices
1 cup, 236 ml, chopped fresh green beans
1 tablespoon, 15 g, cornstarch
1 tablespoon, 15 ml, cold water
1/4 cup, 59 ml, chopped parsley


Coat Moose with flour, shaking off excess. In a large nonstick stock pot, heat oil over medium to high heat, add Moose and saute until brown, approximately 6 minutes. Remove Moose from stock pot and set aside.

Add onions and mushrooms to stock pot and saute for 6 minutes. Add garlic and saute for 1 minute, continually stirring.

Skim off fat any fat from the stock pot and return cooked Moose to pot; stir in tomato paste and broth. Add enough water to just cover and bring to a boil. Reduce heat to low and simmer until Moose is tender, about 1 hour and 15 minutes. Skim off any foam that has accumulated on the surface of stew and add carrots, potatoes and green beans. Cover partially and simmer for 15 minutes.

In a small mixing bowl, mix cornstarch and cold water. Stir mixture into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and serve.

Recipe #18 Shells with Bacon and Moose Sauce


1 tablespoon, 15 ml, olive oil
1/2 pound, 500 g, bacon, chopped
1 small onion, chopped
3 cloves garlic, minced
1 pound, 500 g, ground Moose
1- 28 ounce, 1.24 l, can crushed tomatoes
1- 15 ounce, 758 ml, can tomato sauce
1 1/2 pounds, 500 g, seashell pasta
salt to taste


Heat the olive oil in a large saucepan over low heat. Cook the bacon in the oil until it just begins to crisp. Stir in the onion. Cook and stir until bacon is crisp and onion is soft. Stir in the garlic and cook for 30 seconds. Remove the bacon mixture from the pan and save.

Brown the ground Moose in the saucepan; drain. Stir the bacon mixture, crushed tomatoes, and tomato sauce into the Moose. Season with salt to taste. Simmer over low heat while pasta is cooking.

Bring a pot of salted water to a boil over high heat. Stir in the shell pasta, and return to a boil. Cook the pasta until cooked through but still firm to the bite, 8 to 10 minutes. Drain. Toss hot pasta with bacon and Moose sauce to serve.

Recipe #19 Filipino Moose Steak


1 lemon, juiced
3 tablespoons, 29 g, soy sauce
1 teaspoon, 5 ml, white sugar
salt and pepper to taste
4 pounds, 2 Kg, New York strip steak, sliced thin
1 tablespoon, 15 g, cornstarch
1/4 cup, 59 ml, vegetable oil
3 tablespoons, 29 g, olive oil
1 onion, chopped
2 cloves garlic, chopped


Whisk the lemon juice, soy sauce, sugar, salt, and pepper together in a small bowl. Place the sliced steak in a large bowl; pour the lemon juice mixture over the steak and toss to coat. Sprinkle with the cornstarch and lightly mix. Cover with plastic wrap and refrigerate at least 1 hour, up to overnight.

Heat 1/4 cup, 59 ml, vegetable oil in a large skillet. Remove the Moose slices from the marinade, shaking to remove any excess liquid. Fry the Moose slices in batches in the hot oil until they start to firm, and are reddish-pink and juicy in the center, 2 to 4 minutes per side. Remove the Moose slices from the skillet and set aside on a serving platter.

Heat the olive oil in a small skillet over medium heat. Cook and stir the onion and garlic in the hot oil until the onion is golden brown, 5 to 7 minutes; pour over the Moose slices.

Recipe #20 Fresh Vegetable Stir fry with Peppery Orange Moose


2 cups, 302 g, uncooked long grain white rice
1 quart water
1 tablespoon, 15 ml, light sesame oil
4 cloves garlic, crushed
5 tablespoons butter
2 pounds, 1 Kg, flank steak, cut into thin strips
salt to taste
4 teaspoons red pepper flakes
3 1/2 tablespoons, 29 ml, teriyaki sauce
12 ounces fresh mushrooms, sliced
1 large sweet onion, sliced
1/2 head cabbage, sliced into strips
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 teaspoon, 5 g, cornstarch
1 tablespoon, 15 ml, brown sugar
1/2 cup, 118 ml, Moose broth
2 tablespoons, 29 ml, orange jam
1- 5 ounce, 150 ml, can chow mien noodles
mustard powder to taste


In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes.

Heat the sesame oil in a skillet over medium heat, and cook 2 cloves garlic for 2 minutes, until tender. Melt the butter in the skillet. Season the Moose with salt and 2 teaspoons, 10 ml, red pepper flakes. Cook and stir the Moose in the skillet 10 minutes, until evenly brown. Reserving pan drippings, transfer the cooked Moose to a bowl, and coat with 3 tablespoons, 29 ml, teriyaki sauce.

Melt the remaining butter in a separate skillet over medium heat, and cook the remaining garlic 2 minutes, until tender. Remove garlic, and set aside. Stir the mushrooms and onions into the skillet, and cook until onions are tender. Mix in the cabbage, green bell pepper, red bell pepper, and yellow bell pepper. Cook 3 minutes, until tender but still crisp. Remove skillet from heat, and mix in remaining 1/2 tablespoon, 8 ml, teriyaki sauce and 1/2 the saved pan drippings.

Heat the remaining pan drippings in the skillet over medium heat. Mix in the remaining red pepper flakes, teriyaki sauce from the Moose bowl, the saved garlic, cornstarch, brown sugar, Moose broth, and orange jam. Cook 5 minutes, until thickened. Remove garlic, and stir in the Moose to coat. Serve the Moose over the Rice.

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