(Closed) Moose recipes?

posted 6 years ago in Cooking
Post # 3
Member
113 posts
Blushing bee
  • Wedding: August 2013

Just make a stew it tastes good with everything ^-^

Post # 4
Member
993 posts
Busy bee
  • Wedding: May 2013

You can use the same recipe as a boeuf bourguignon but use moose meat.  My Future Mother-In-Law makes breaded cutlets with it cut thin.  Marinate in rosemary and red wine and roast it.  Grind it and use in lasagna or chili.  Pretty much anything you do with beef… just use red wine to get rid of the gamey flavour.

Post # 5
Member
993 posts
Busy bee
  • Wedding: May 2013

Curious, how do you cook rabbit?  I always do the same stewing or braising, could use new recipe ideas!

Post # 6
Member
3175 posts
Sugar bee
  • Wedding: May 2012

Commenting to follow this thread :)- sorry I don’t have any experience, though I’d guess you’d want to marinate in some kind of acid based marinade (milk, vinegar, citrus) to help with the gameyness.

I’d love to hear what you do with venison, too!

Post # 7
Member
280 posts
Helper bee
  • Wedding: September 2013

Oh, I adore moose meat, but it can be very tough and gamey so you need to keep that in mind when you prepare it.  It works best in dishes like stew.  I usually stew it for AGES in my crockpot so that it ends up being decently tender…and I put an entire bottle of red wine in the stew, which really helps with the gamey flavour.  🙂

Post # 8
Bee
615 posts
Busy bee
  • Wedding: September 2012 - Mother of the Bride's residence

We use it ground just like we use ground beef — spaghetti is particularly good with it. 🙂

Post # 9
Member
246 posts
Helper bee
  • Wedding: May 2012

@bella128:  Have you ever made Hassenpfeffer? Butcher the rabbit into small chunks, being careful to save the blood (not necessary, but much better with the blood). Toss with flour, salt, and pepper, and brown the rabbit in a heavy pot. Cast iron or enamel over cast iron is best. Remove the rabbit, add in about a half a bottle of white wine like Zinfadel, and scrape up all the good crusty bits at the bottom. Add the rabbit in with onions, garlic, a bay leaf, whole black peppercorns, mustard, cloves, and juniper berries. Cover and simmer for at least 2.5 hours. You can do it on the stove-top or the oven at a low tempertature. Strain out the lumps and add the blood in at the end to thicken the sauce. I like to serve it with dumplings. I also usually make it with squirrel instead of rabbit.

I’ve never cooked moose, but I’ve done a good bear stroganoff. It seems to work well with tough, strong tasting meats.

Post # 10
Member
993 posts
Busy bee
  • Wedding: May 2013

@NowMarriedNotHarried:  YUM that sounds amazing.  I guess I’d have to find the juniper berries, where do you get them? FI’s favourite meat is rabbiy so I’d love to surprise him with a new recipe!

Post # 11
Member
246 posts
Helper bee
  • Wedding: May 2012

@bella128:  I used to live in Amish country, so I’d get them in the local butcher shops. I buy mine off the internet now. Amazon has them (along with everything else in the world). You could probably even pick your own if you knew the right species of juniper.

Post # 13
Member
1501 posts
Bumble bee
  • Wedding: September 2011

I love moose. That is what we lived on last winter. Pretty much you can make whatever you would make with beef. The only meal I did not like was bbq hamburgers.

Tomato juice based marinades are really good. They help if there is any gamey taste. Currey was also another favourite. Spaghetti sauce, chilli, meatloaf, tacos…

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