Moose Sausage Chili

Now friend, chili is a good thing. It keeps well, it can be frozen and the older the better as flavor goes. Moose sausage in Chili is, well one of the fine things in life. We living on the Northern Frontiers are a lucky lot, most of us can get a moose each year and fortify our pantry. I am trying to share with you my best moose recipes and I have hundreds, if you have a request just email me I can post it for you. Now on with the Moose Sausage Chili.

You can use either loose ground moose sausage here or the kind you hung in the smoke house or your moose breakfast sausage its up to you and its all good. For interesting flavors I try to combine my sausages with pork or minced bacon and a little buffalo burger or turkey or chicken burger. Nothing is set in stone and you are a great chef in the making, rules are made to be broken so go with your gut.
Now if you are in the back woods chances are that you have some dried beans of one type or another and all beans are ok. The beans of preference for moose meat sausage are red beans, black beans and pinto beans. I generally cook up a large pot of beans a cup of each dried. When cooking your beans DO NOT ADD SALT, this only slows the cooking process way down and uses up valuable propane or wood or electricity. So soak the beans by covering them in water plus 3 inches overnight, then next morning rinse them and cook till tender. When done add 2 tbsp beef base the soft kind like "tones"or the like. Stir it well so the flavor it dissolved and move to the back burner while you get the goods ready.
The Goods

This will be as many types of cooked sausage and burger as you can muster together. Cook each kind of meat separately for example, chicken burger alone, buffalo alone, beef or veal can go together. Moose and pork sausage can be cooked together as well. Drain meat from any grease after cooking.
Each type of meat is seasoned the same way.  You will need about 2 lbs of cooked meats.
Seasonings for each skillet of meat going into chili.

2-3 cloves of garlic, skinned, mashed and minced the more you abuse it the better the flavor.
1/2 white or yellow onion minced make sure in the pot of chili there is at least 1 whole onion total.
1 minced peeled carrot( this gives the moose a sweet flavor and really helps with ground poultry)
1/2 red pepper diced
1/2 parsnip minced(optional but wonderful)
2 dried chili peppers your favorite kind, ground or at least chopped up
2 stalks celery chopped small

The Stew add the following to your pot of beans ( Your Biggest Pot) freeze what you don't eat the third day.
4 cans fire roasted diced tomatoes or stewed Italian or just stewed or in a pinch tomato sauce
4 tbsp chili powder
2-3 tbsp cumin
1 tsp garlic salt
2 tbsp celery seed
2 tsp black pepper ( 1 if you are a lightweight)
1 lb of bacon that has been browned crisp and chopped up small! Yum factor!

When you mix the stew and the goods together your gonna get this smell this incredible delicious smell. Put the mix back on the wood stove at a low heat pay attention and don't burn it. Simmer it as long as possible at least 3-4 hours. Taste it and see what it needs.
About 30 min before serving whip up some jiffy cornbread or just some oyster crackers would be good. This chili can be canned follow canning directions in your book on canning. This is my private recipe. Serve with shredded cheese and ice tea!
I know you will love it.

Mac the Moose

Maybe its just me but one of my favorite things about cooking moose meat and serving it to the unknowing guest is the surprise on their face when after devouring their dinner and asking how I made it I tell them the first thing you need is a nice chunk of moose meat! This is moose? Yes my friend it is moose and I agree it is wonderful and so much better for you than beef or virtually any other red meat out there. Not to mention you get to go hunting and have a great outdoor experience in the balance! What fun.

Here is a quick little recipe that will please the whole family it is a take off of a popular Meat and Mac dish.

1. Get some moose meat and boil it for about 2 hours with salt and pepper about 1 tsp each. Or you can use left over moose from baking a roast. This you would just chop up into small pieces and go to step two.
2. Next you will add 1 tbsp of beef base 1 tbsp butter in a saute type fry pan with a cup of water and bring the contents to a boil smothering it in the gravy that it will produce. Quickly stir in 1 tbsp. of flour with a fork, the mix will thicken greatly. Quickly now add 1 cup of milk any kind, buttermilk, goat milk, 2%, powder it really doesn't matter OR you can add 1 cup of red wine (yum) but not both milk and wine. Continue to cook this for about 4 or 5 min stirring as it thickens and remove from heat.
3. Next make Mac n Cheese how ever you like to do it. I use pasta and Velveeta but that's just me. You might like the box kind and that is fine too. When it is ready mix in the moose and gravy and enjoy.

Now wasn't that easy?