BEER MARINATED DEER/ELK/MOOSE STEAK
This is my favorite marinade after a good hunting season. The two days in the fridge really makes all the difference when dealing with fussy people who don't like the wild taste of a good hunt.
Provided by Ben Sullivan
Categories Meat and Poultry Recipes Game Meats Venison
Time P2DT25m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk together beer, soy sauce, mustard, Worcestershire sauce, pepper, salt, and hot sauce in a bowl and pour into a resealable plastic bag. Add venison steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 days.
- Preheat an outdoor grill for high heat, and lightly oil the grate. Remove steaks from marinade and shake off excess. Discard remaining marinade.
- Cook steaks on the preheated grill until they are beginning to firm and are hot and slightly pink in the center, about 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Allow steaks to rest for 5 minutes before serving.
Nutrition Facts : Calories 399 calories, Carbohydrate 7.7 g, Cholesterol 238 mg, Fat 6.8 g, Fiber 0.6 g, Protein 65.9 g, SaturatedFat 2.7 g, Sodium 2998.7 mg, Sugar 0.7 g
MOOSE ROAST AND LEFTOVER MOOSE AU JUS
I made my first moose roast, with good advice from Iowahorse, and had to invent a way to use the pound or so of leftovers. The family enjoyed both the original roast and the leftovers. I modified--just a little bit--the marinade recipe I used for this moose roast from The Joy Of Cooking, 1975 edition, p. 529, "Cooked Marinade for Game".
Provided by Mrs J B
Categories Moose
Time P1DT30m
Yield 12-15 serving(s)
Number Of Ingredients 16
Steps:
- MOOSE ROAST.
- The day before:.
- Saute vegetables for marinade and add spices.
- Bring just to a boil and then simmer for one hour. Allow to cool; strain marinade, and pour liquid in marinade dish. Reserve and refrigerate the strained vegetables and spices.
- Rinse the moose roast and pat dry with paper towel.
- Place moose roast in marinade dish. Marinate the moose roast overnight, turning meat so that the whole roast gets a good soaking.
- To roast the moose:.
- Preheat the oven to 350 degrees.
- Place meat in a roaster with a cover and insert a meat thermometer.
- Roast the moose for about 2 1/2 hours, until the internal temperature reads 170 if you want to try medium moose or 180 if you want the moose well done. A whole 5 lb roast may take a little longer than 2 1/2 hours.
- Allow to stand about 20 minutes and make gravy with drippings.
- Slice meat thin with an electric knife or a deli slicer. Serve.
- Suggested side dish: Red cabbage steamed with sliced apples and caraway seed.
- LEFTOVER MOOSE AU JUS.
- Simmer the reserved vegetables and spices from the marinade in 3 cups beef stock for about 20 minutes. Strain the vegetables and spices out and discard. Add the sliced leftover moose to the warm au jus. Serve over cooked egg noodles, Kluski or spaetzle; or serve on French bread as you would a French Dip sandwich.
Nutrition Facts : Calories 224.3, Fat 3.9, SaturatedFat 0.8, Cholesterol 89.2, Sodium 314.7, Carbohydrate 8.6, Fiber 2.9, Sugar 1.2, Protein 35.7
MOOSE STEAK
Our family especially enjoys this tender moose main dish in the fall and winter, when an oven meal really satisfies. The seasonings cover the game flavor wonderfully, and the tomatoes keep the meat nice and moist. -Chris Mountain, Innisfail, Alberta
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Cut steak into serving-size pieces. Combine the cornstarch, mustard, salt and pepper; rub half over steak. Pound with a meat mallet to tenderize. Rub with remaining cornstarch mixture; pound on both sides with the mallet. , In a large skillet, brown steak in oil. Transfer to a greased 2-1/2-qt. baking dish. Top with tomatoes, onion and carrot. Bake, covered, until meat is tender, 1-1/4 to 1-1/2 hours. Serve with noodles if desired.
Nutrition Facts : Calories 239 calories, Fat 11g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 532mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 23g protein.
BEEF OR MOOSE JERKY
A top of the line beef jerky that can be done in just 12 hours. Sliced rump roast marinated in soy sauce, brown sugar, and liquid smoke then dried in a dehydrator for 12 hours.
Provided by Richard Sasseville
Categories Appetizers and Snacks Meat and Poultry Jerky Recipes
Time 13h
Yield 6
Number Of Ingredients 4
Steps:
- Slice roast into slabs approximately 1/4 inch thick, (Note: you can have this done at the grocery store or butcher). 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.
Nutrition Facts : Calories 1129.1 calories, Carbohydrate 117.6 g, Cholesterol 138.3 mg, Fat 50.5 g, Fiber 1 g, Protein 52.9 g, SaturatedFat 15.4 g, Sodium 7357.3 mg, Sugar 108.9 g
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