Moose Meat Sauerkraut Recipes

Steps:

• wash and dry meat.
• place in slow cooker or crock pot.
• add onion, pepper it taste.
• cover with Sauerkraut, (do not drained) juice and all.
• Allow room for Sauerkrat, to juice up. That is Sauerkraut will , juicy up as it cooks (let go of juices). Use broth if needed to keep covered with moisture.
• Cook on low heat all day, in the crock pot is best (or the oven).
• Serve with Celery Salt or Beau Monde.
• If you have a tough roast, the vinegar in Sauerkraut, is a natural tenderizer. So add the juice from kraut.
• If the roast smells game-y or the rest of the animal was tough or gamey, soak overnight in buttermilk or poke holes (about an inch deep, but this depends on your roast size) in roast to let in this solution- mix of 50/50 water and vinegar soak overnight, rinse and cook.
• This is pretty much my rule of thumb with game, the soaking thing, if it needs it do it. And if your oven roasting a roast the holes you poked to get the solution in the roast will then serve as garlic or fat wholes.

Steps:

• In a bowl, combine beef, egg, crumbs, milk, onion, vinegar, caraway and salt; mix well. Shape into 1-1/2-in. balls. , In a Dutch oven over medium heat, brown meatballs in oil; drain. Add the potatoes and sauerkraut and mix well. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until heated through. Sprinkle with parsley. , If sauce is desired, combine mayonnaise and horseradish; serve on the side.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Clean goose under cold running water, paying special attention to the cavity. Poke holes all over the goose using a paring knife. This allows some of the fat to escape while cooking. Place breast-side up onto a broiler pan or roasting rack, and cover loosely with aluminum foil.
• Bake for about 1 hour in the preheated oven, or until very tender. Remove from oven and allow to cool.
• Combine the shredded potatoes, sauerkraut, applesauce, and brown sugar in a slow-cooker. Remove as much meat from the goose as you can, leaving meat in large pieces. Add them to the mixture in the slow cooker. Place the lid on the cooker and cook on HIGH for 3 to 4 hours.

Steps:

• Heat oil in 12-inch skillet over medium-high heat. Cook beef in oil about 5 minutes or until brown on all sides. Sprinkle with caraway seed and salt.
• Place beef in 5- to 6-quart slow cooker. Place onions, sauerkraut and 1/4 cup of the beer around beef.
• Cover and cook on Low heat setting 6 to 8 hours.
• Remove beef from cooker; cover to keep warm. Mix flour, remaining 1/4 cup beer and the mustard in small bowl; gradually stir into juices in cooker. Increase heat setting to High. Cover and cook 15 to 30 minutes or until slightly thickened. Serve beef with juices.

Steps:

• Preheat oven to 450 degrees. Spread the caraway seed and salt liberally over the goose and inside the cavity. Place in a roasting pan with the gizzards, neck, liver and wings underneath, plus two cups of water. Roast for two to three hours or until cooked, basting frequently with more water and pouring off the fat.
• Rinse the sauerkraut and put into a heavy pot with 1-2 cups water, the caraway seeds and salt. Boil for 30 minutes and drain. In a separate pan saute the onion with the bacon. Add to the sauerkraut. Season with sugar and vinegar to taste. Cook for five more minutes.
• Arrange goose on a serving dish and keep warm. Pour the fat off the cooking juices in the roasting pan. Stir in the flour, cook for a minute, then add the stock. Bring to a boil, season and serve separately in a sauce boat. Place the dumpling around the goose. Serve the sauerkraut in a bowl.