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3 Recipes for Moose:

Moose Rump Roast

6-7 lbs moose rump roast
4 tbsp Worcestershire sauce
vegetable oil
salt and pepper
1 large onion, sliced
1 tsp garlic powder
1/2 cup red wine
1 cup water

Trim off all excess fat and rub roast all over with vegetable oil.
Sprinkle on salt, pepper and garlic powder. Slice onion and lay
in bottom of roasting pan. Pour two tablespoons of worcestershire
over onions. Place roast on onion slices. Pour rest of
worcestershire sauce over roast. Add wine and water. Seal
roasting pan with aluminum foil and bake at 325 degrees for 3 1/2
to 4 hours, adding water as necessary to keep moist. When roast is
done, remove from pan. To make gravy, add 2 cups water to contents
of roasting pan. Bring to boil and scrape bottom of pan. Mix 3
tsps corn starch with 1/2 cup water and pour into pan, stirring
constantly, until gravy is bubbling. Salt and pepper to taste.

Stuffed Moose Round Steak Supreme

3 lbs moose round steak
1 stick butter
1 lb ground venison
Salt and pepper to taste
1 large onion, chopped
1 cup water
2 tbsp pine nuts
1/2 cup burgundy

Melt 1/2 stick butter in large heavy skillet at low heat. Brown
onion, adding ground venison and pin nuts. Tenderize steak with
meat tenderizer using directions on bottle. Lay steak on floured
board. Spread ground meat mixture on round steak and roll up as
a jelly roll. Tie with butcher string. Melt remaining butter and
brown steak on all sides. Add water and burgundy. Cover and
steam for two hours or until tender.

Moose Swiss Steak

3 lbs moose round steak
1 can tomato soup
Diluted with 1/2 can water
meat tenderizer
3 stalks celery, sliced in 1-inch pieces
1/2 cup shortening
2 cups water
1 green pepper, chopped
2 tsb salt
1 medium onion, chopped
1/2 tsb black pepper
1/4 tsp basil
2 tsp worcestershire sauce

Cut meat in serving-size pieces. Sprinkle on meat tenderizer.
Dust meat with flour and rub it in. Brown on both sides in hot
shortening. Place in baking disk and add water, salt and pepper.
Bake in 325 degree oven 2 hours. Add remaining ingredients, and
more water if necessary. Bake 1 hour more, or until meat and
celery are tender. Removed meat from pan. stir pan juices,
scraping sides and bottom. Use this as a gravy to be served with
meat or on mashed potatoes.


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3 of 4 people found the following review helpful:
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10 o`clock moose, January 23, 2004 - 09:40 PM
Reviewer: Dominic Strang from Lawn,Newfoundland canada
stove top, heat pan to medium heat, add 2 tsp butter,1 squirt of lemon juice,1lg onion, 1 can mussrooms and juice, 1 pinch savory, 2 tsp molasses /salt,pepper,steak spice,garlic salt \to taste, cook in frying pan until tendor apr.10 min

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