Kays Moose Soup

Moose Soup

This is a great one and you can make it your own. Customise it with your favorite veggies and spices. Please remember do not salt this soup until it is done and all the flavors balance. You might not even require salt.

One 2 lb moose roast or steak
1 tbsp beef base
2 gallons water
2 tbsp olive oil
1 white onion
1/8 cup minced garlic
1 tsp crushed red-chili pepper dried and crushed (you pick how hot)
1 tsp celery seed
You can add other spices if you like add bay leaf, tarragon, corriander you be the judge the above list is just my way.

Now you must bring this to a boil cover and then reduce heat to a light boil for three hours. Your level of liquid in the soup has dropped to half consentrating all of those wonderful flavors. The soup is nearing completion and we must now add the veggies we want.
First we must remove the moose meat and cut it into bite size pieces and add it back to the pot.
Try to get all the vegsgies and the meat the same size.

6 carrots peeled and chopped
5 potatoes peeled and chopped
6 small zuchinni chopped
1 yellow bell pepper minced
12 mushrooms chopped in half
1 pack celery
1 cup parsley
1 tbsp butter
salt and pepper to taste

This is wonderful the day of and better the next day. If you can manage leftovers. Some people might be tempted to thicken the broth, but the soup is so dense that it is not needed. Besides thick soups lose flavor overnight. Let completly cool before placing in the fridge.

Asian Moose

Serves 4

1 lb moose meat
1 apple
1 onion
1 cup teriakyi  marinade


chop fine apple and white onion place in sealing container with teriakyi  and meat let stand in fridge for 4 hours. Remove meat and slice at an angle into thin slices.

Next
3 cups chopped green onions in 1 inch sections
1 white onion thinly sliced
1 tsp minced garlic

In a hot fry pan with a tablespoon of oil toss all onions and garlic keep it moving cooking for only 3 minutes, then add sliced meat ant 1/4 cup soy sauce and 1 tsp creamy peanut butter and 2 tsp brown rice sugar or syrup. Cook only long enough to wilt onions well and to disperse peanut butter.

Serve this with noodles, rice or those fancy rice noodles you fry.

Easy Moose Roast

This is a crock pot wonder. Also great on a long slow roast in the oven.

1 Moose Roast 6-10 lbs( also good for black bear or elk or deer.)
2 cans cream of mushroom
2 cans french onion soup

Place in crock pot or roaster the roast with salt and pepper. Then cover with the soups. Cook covered for 5 or 6 hours @345. Serve it up with fried potatoes or rice or pasta.
Good food doesn't have to be hard to make.

Sweet Moose Roast

Lets talk about a rub for your moose roast. The ideal rub will give you a nice crust and keep in all that flavor. The rub must also complement the flavor of the roast. Here is a rub that work well. Rub the roast completely. Remember to pat dry your roast before rubbing.

Sweet rub-
1/4 cup rosemary whole 
1/2 cup seasoning salt
3 tbsp Canadian steak seasoning
1/4 cup dry tarragon
1 cup molasses
1/2 cup olive oil

Mix dry ingredients and rub roast well and let stand for 20 min then with a brush coat roast with molasses and let stand another 20 minutes, then brush with olive oil and cover with wax paper then foil and let stand overnight in icebox. Next day cook roast in roasting pan covered at 350 for 6-8 hours. Until meat falls apart.
 Or you can grill the roast until you get a nice crust then serve medium rare.

Moose Tips and Rice with Gravy

Oh no! A crowd for dinner. No worries friend moose tips with rice and gravy is just the thing to fill all those hungry folks. Here is the recipe for 6.

2 large moose steaks
1 cup flour
2 tbsp beef base
4 tbsp olive oil
3 bay leaves
1 gallon water
salt and pepper
1 tbsp minced garlic
2 cups long grain white rice
1 c milk

rub the raw steak with a little olive oil then salt and pepper well. In a large frying pan heat olive oil  and scald the steaks and get a nice crust on the outside of them. In a large soup pot add gallon of water the beef base and the moose steaks that you browned. Add bay leaves and salt and pepper and let steaks come to a boil in this water then turn down to medium high and cover the pot. Let this stew away for about 1 hour.
Then remove the steaks from the water and set aside to cool off a bit. Then chop the steak into bit size pieces.  Reduce the water to 4 cups in the soup pot. The extra water set aside in a pot for the gravy keep it hot on medium high we will return to it soon to make the gravy. Make sure to remove the bay leaves and dispose of them.
Add the 2 cups of rice to the soup pot and bring to a boil then reduce to medium high and cook till done and water has evaporated.
In the skillet where we browned the meat we heat up on medium high we need about 3 tbsp of oil in here for the gravy. Add about 2 tbsp of flour gradually whisking in the flour. Be careful not to get the flour to thick it needs to stay somewhat creamy when whisking. Quickly add about 1/2 tsp of salt and flour while cooking this rue. You will see the flour start to brown this is cooking the flour and absorbing the flavors of the steaks we browned before. After 3 or 4 minutes the rue is cooked gather it with your whisk and add it to the hot water set aside for the gravy. Make sure the water is boiling and  stir vigorusly add milk about 1 cup if you like a creamy gravy. Bring this back to a boil stirring constantly for a couple of minutes then when thick, remove from heat. You are now ready to serve. First your rice then chopped steak and smother with the thick gravy. Enjoy.

Moose Spaghetti

Moose Spaghetti

1 to 2 lbs of moose stew meat boiled
then remove from water and cut into 1/4'" pieces place back into pot discarding water.

Add 1 tsp beef base or 3 builion cubes

add to taste

salt
pepper
green pepper cubed
onion diced
celery chopped
1/4 cup brown suger
2 large cans tomato sauce
2 tbl spoons chopped garlic
1 tsp italitan seasoning

simmer over med heat for 30 minutes

In seperate pan boil pasta of choice.
Drain and add sauce. Enjoy with a good friend or two.