1-2 lbs ground moose or beef (you may substitute Elk, Venison and Bear)
1 c. bread crumbs (Italian seasoned)
1/2 c. milk
2 tsp. grated Parmesan cheese Optional
1/2 tsp. oregano
1 tsp. parsley flakes
1 tsp. onion flakes, powder or salt
1/2 tsp. garlic powder
Combine ingredients. Shape into 1 1/2 inch meatballs. Place in covered skillet (fry pan) in oven 15 minutes (325-350 degrees). Do not overcook. Turn meatballs over. Cook for another 15 minutes. Drain liquid. Place meatballs in desired spaghetti sauce. Heat until sauce is hot and serve.
1/2 lbs mushrooms
2 medium onions chopped
1/4 cup butter or margarine
3 slices bacon (cutup)
1 1/2 to 2 lbs stewing moose meat cut up (you may substitute Elk, Venison & Bear )
2 tbsp flour
2 cloves garlic (crushed)
1 tbsp tomatoe paste
1 1/4 red wine
2 beef bouillon cubes
2 tbsp sugar
1/4 tsp salt
1/4 tsp thyme
1 small bay leaf
1/8 tsp. pepper (or 1 peppercorn)
In a large Dutch oven pot, sauté mushrooms and onions in butter until tender. Remove and set aside. Fry bacon until crisp. Remove and set aside. Add meat to dripping and brown well. Blend in flour. Add garlic, tomatoe paste, wine and seasoning. Place in oven @ 350 degrees. Cover and cook for 2 hrs, stirring occasionally. Add additional wine if liquid has evaporated. Add onions, mushrooms and bacon and cook for another 20 minutes. Makes 4 to 6 servings. Serve with fresh French loaf.
Schnitzel/ Cutlet/ Fatina
1/2 cup fine dry bread crumbs, seasoned
1/2 cup grated Parmesan cheese
1 teaspoon dried leaf oregano
1 teaspoon salt
1/8 teaspoon pepper
1 1/2 to 2 pounds moose cutlets, sliced about 1/2-inch thick (you may substitute Elk, Venison, Bear & chicken)
1/2 cup flour
2 eggs, beaten
1/2 to 3/4 cup olive oil
In a shallow wide bowl or pie plate, combine bread crumbs, Parmesan cheese, oregano, salt, and pepper.
Cut veal into serving size pieces. Place heavy plastic wrap or wax paper over veal and pound each piece with a mallet to about 1/4-inch thickness or less. Place flour on waxed paper. Dip veal into flour, then into beaten egg, then into bread crumbs, coating well on both sides.
Heat oil in a large heavy skillet. Sauté cutlets for about 3 to 4 minutes on each side, or until done and golden brown. Remove to a hot serving platter and keep warm.
For Wine sauce: Optional
Pour off excess fat and stir 1/2 cup red wine into skillet. Bring to a boil, stirring to get browned bits off the bottom of the pan. Pour wine sauce over cutlets
For Moose Parmesan:
Lay out cooked cutlets on baking dish. Layer with tomatoe sauce, parmesan and mozzarella cheese. Broil under heat until cheese has melted.
1 pkg onion soup mix
1 can golden mushroom soup
1 can water
2 bay leafs
1 cup sherry
Trim all fat and tallow from roast. Place in roaster, cover with all ingredients. Roast covered, 20 minutes per pound @ 325 degrees. Baste occasionally. Gradually add 1 cup sherry during basting
Moose cut into this strips (1/4 inches thick by 5 inches long)
Smoked hickory salt or liquid
Place meat into bowl that can be covered. After you have put in the first layer of meat, sprinkle it liberally with smoked hickory salt and if you like add garlic and onion salt for flavouring. Repeat with layering meat and salts, until bowl is full. Cover the dish and place in refrigerator for at least 8 hrs. Then place strips of seasoned meat on cookie sheet(s) and put in oven at a very low heat, approximately 150 degrees for 4-5 hrs. Be sure to keep an eye on it because you don't want to much heat. The slow heat dehydrates the meat removing the moisture. The meat will shrink and turn black.
Once cooked it is ready to eat. Store in a tightly covered jar or zip lock bags.
1 lb. ground moose
1/2 c. onion, chopped
1/2 c. green pepper
2 (15 oz.) cans pasta sauce
1 1/2 tsp. oregano
1 tsp. garlic salt
Boiled eggs minced Optional
1/2 cup spinach minced Optional
16 oz. cottage cheese
3/4 to 1 lb. Mozzarella cheese, grated
6 to 7 lasagna noodles
Brown beef, onion and green pepper. Add oregano, garlic salt, salt, pepper and mushrooms. Simmer for 1/2 hour. Then cool. Beat egg and add to cooled meat mixture with spinach. Set aside. Grate cheese. Cook lasagna noodles OR use no cook noodles (add more sauce and water to first layer.
Layer: sauce, noodles, meat, boiled egg, cheeses; noodles, sauce, meat, boiled eggs, cheeses; noodles, sauce and cheese for last layer. Cover with foil. Bake at 350 degrees for about 30 minutes. Uncover until brown, about 30 minutes.
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