I see that several of our neighbors, families and friends have gotten their moose licenses. Lillian wrote and asked for a couple of recipes using moose meat. I found a couple that were sent in from readers last year. Try them, they are claimed to be family favorites. Have fun.
Slow Cooker Moose Roast
2 tablespoons vegetable oil
4 pounds moose roast
2 cups apple juice
1 (1 ounce) envelope dry onion soup mix
Directions: Heat oil in a large skillet over medium-high heat. Brown the roast on all sides in the hot oil. Remove, and transfer to a slow cooker. Sprinkle onion soup mix over the roast, then pour in the apple juice.
Cover and cook on medium for six to eight hours, or until meat is very tender. Check occasionally to make sure there is sufficient liquid, and add more juice if necessary. Serve roast with juices, or thicken them for a tasty gravy.
Moose Meat Jerky
3 pounds rump roast
3 cups soy sauce
3 cups packed brown sugar
4 fluid ounces hickory-flavored liquid smoke
Directions: Slice roast into slabs approximately 1/4 inch thick, 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.
If you don’t have a dehydrator, you can use the oven set at 150 degrees-lay strips over oven rack,(remember to line oven bottom for drips)v bake for 2-3 hours-turning after 1 1/2 hours if desired, and leave in until it has reach the desired texture. Length of time varies according to how dry you like your jerky and how thick/thin you slice it.
Have a great week and enjoy the harvest. Keep writing, have a great week, and we’ll talk more next time. Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O.
Box 456, Houlton, Maine 04730.
