Favorite Moose recipe?

[AK Fireman]

My personal favorite is what I call Moose and shells. My small children love it and I like it because it is quick and tasty.
 
  1 pound Moose burger / Browned and seasoned with pepper and season salt (drain off the the grease if needed)
  5 cans of the 10.75oz  98%fat free cream of mushroom ( The fat free seems to have a better texture because it not as thick.)
  1 12oz box of shells.

  Start heating the soup in a pot while you brown, season and drain the meat.
  Combine the browned meat with the soup and let simmer while you boil the shells.
  Combine the cooked shells with the meat/soup.
 
   Serves 4 adults easily.
   

[bearfat]

No moose meat in the freezer AK Fireman 

But I'm going to try it with venison.

Thanks

[AK Fireman]

It would work with any burger meat.

Another one I make at the fire hall is some sort of American goulash.

1lb burger browned, seasoned and drained add 2 jars of your favorite spagetti sauce. ( I like the Paul Newman brands)
1 or 2 cans of sliced mushrooms ( I add them to the meat as its browning so they heat up faster)
1 12oz box of elbows, boiled and drained.
Mix everything together and enjoy.
Both of the recipes I have mentioned take very little time to prepare and most of the ingredients are canned or dried so it is easy to make in moose camp.
 

[bearfat]

I tried the "Moose and Shells" with venison.

Very good!!   

I'm sure you've tried this one with frying up bear, venison, or moose but just in case:

http://buckmountainchateau.com/journals.html

It's my good buddy "Corky" who gave me the recipe. His cabin is 1/2 mile from mine.

What about your meatloaf AK Fireman?

[bigbore442001]

One of my favorites is also the simplest. I take some moose tenderloin and slice it very thin. I will fry them in a cast iron pan with some canola oil for one minute on each side. Then serve quicly on a plate.

[bearfat]

One of my favorite books which is back in print is "North to Cree Lake" about a couple of brothers in Canada during the depression.

They talked about being snowed in at times with others at different cabins waiting for the storm to break playing cards, sleeping, whatever, and always having a big pot on the wood stove with chunks of moose meat boiling slowly in water.

Like I say I hve no moose meat down here but have tried it with venison. All I did was salt it.

[corbanzo]

One we like is making moose egg rolls

We take grated carrots, and finely sliced cabbage and boil them in a pot till they are just soft enough.  We then drain and add a pinch of salt and sugar.

While that is happening we brown the moose burger in a pan with garlic and pepper.

Take the egg roll wrappers you get at the store, pack them with the moose and the veggies, seal the end with a little bit of water mixed with flour, and deep fry them until golden brown. 

I like to use tiger sauce with them, man I'm addicted to that stuff.

[bearfat]

What is tiger sauce?

[corbanzo]

Tiger sauce is the greatest thing ever invented by man.  I love it on pork, anything oriental, rice, whatever.  You can just get it in the bottle at pretty much any grocery store.  It is kind of like a sweet and spicy thick reddish sauce (almost like sweet and sour with a bunch of other stuff in there)

The best sauce that I have found for pork was half tiger sauce and half chunky blue cheese dressing mixed together.

[plannerman]

You'll find Tiger Sauce in the market near other hot sauces.  Good stuff.

[Dand]

go to one of the online book sellers and look up Cooking Alaskan.  Its a big book with recipes for a lot of Alaskan food, meat, berries, game & fish of all sorts.  I have found a lot of good recipes or seasoning suggestions. I use moose like beef for nearly any recipe.  But the meat doesn't have the fat of beef so be careful on a grill, it can dry out.  Moose stroganoff is a favorite of mine.

[steve66]

Moose stroganoff is a favorite of mine.

mine 2

[Sourdough]

I keep frozen hamburger patties in the freezer, then when the supply in the refrigerator gets low I replace them so I always have some in the refer ready to cook.  I take ground Moose burger and mix it with Lipton Soup Mix. Some times when I am fixing a large batch, about five pounds of meat, I'll throw in a package of Taco seasoning as well.  Just enough to give it a differant flavor, but not enough to really tell what it is.  When my son's buddies come over the first thing they do is come in and throw a couple (per kid) on the Grill.  Those boys are so surprised that my burgers don't shrink like their Mom's burgers do.  And they rave about how good they taste, they don't care that it is not beef.  Now these are city boys, who have been raised on Micky Ds, and Taco Bells.  Two of my son's friends are begging me to take them Moose hunting this year.