Hey Tater-way to go on the moose.
Moose steak is great on its own, especially on the grill, but it also goes very well with McCormicks mesquite marinade, a dry powder marinate in an envelope that you can get in most grocery stores.
Also, below is a very time tested stew recipe, I probably go heavier on the meat than the recipe says as I just never weigh the meat. Congrats again and get eatin ' !
Bear or Moose Mushroom Barley Stew
1 1/2 – 3lbs bear or moose stew meat
2 T flour
4 tablespoon olive oil
Salt & pepper
1 cup hot water
1 cup red wine (you can substitute 1 cup beef broth + 2 T red wine vinegar)
2 tablespoons butter
1 medium onion, finely chopped
1 cup carrots, sliced (about 3 carrots)
4-5 cloves garlic, minced
6-8 cups hot beef broth
6oz can tomato paste
16oz can stewed tomatoes w/juice
1 teaspoon dried thyme
1 teaspoon dried basil
1 bay leaf
1/4 cup lentils (dry)
1/2 cup barley (dry)
8oz can sliced mushrooms
Cut meat into eating-sized pieces, season with salt and pepper.
Heat 2 T olive oil in 5 qt. stockpot. Add meat and brown, then add flour and mix around.
Slowly pour in hot water, 2 cups of hot broth and 1 cup of wine.
In a saute' pan, heat 2 T olive oil, add onions & cook until carmelized, browned & tender
Stir garlic into onion mixture and saute until fragrant, about 30 seconds
Mix onion/garlic into meat mixture and simmer (covered) for approximately 1 hour.
Pour in the rest of the beef broth, add tomato paste, stewed tomatoes w/juice, thyme, basil, bay leaf, and simmer (covered) for 20-30 minutes.
In a saute' pan melt butter, add mushrooms, sauté until tender.
Add mushrooms, barley, and lentils to the rest and simmer for approximately 40 minutes.
Note: you may need to add more or less liquid depending on how thick you like your
stew. The lentils and barely will soak up a lot of liquid so keep an eye on your
soup to make sure you don't run out of broth.
Topic: Moose Recipies (Read 192 times)
