Moose
or Deer Meat Loaf
Submitted
by s_m_i_l_e_s
1 med. Onion, shopped fine
3 T. lard
3 lb. Ground moose or deer meat
2 c. bread crumbs
1 c. tomato juice
1 tsp. Paprika
1 tsp. Pepper
1 tsp. Salt
Simmer onion in lard. Mix
together all ingredients, put into a greased loaf pan.
Pour ¼ cup tomato juice over meat in pan and spread
evenly on top. Bake at 350, for 1 hour.
Marinated Venison Roast
Submitted by s_m_i_l_e_s
1 (5 to 6 lb.) venison roast
6 to 8 carrots, cut up
1 c. onion
4 parsley roots, cut up
3 bay leaves
2 tsp. Whole spice peppers
2 c. white vinegar
4 c. water
2 T. salt
Boil carrots, onion, parsley,
bay leaves and pepper for 30 mins. in a little water.
Combine vinegar, water and salt. Add the cooked vegetables
and bring to a boil. Pour over the meat, cover and let
cool. Put into the refrigerator for 2 or 3 days. Turn
meat everyday. Place meat in a roaster. Arrange vegetables
around. Add a little water and roast until done. Remove
vegetables, put through colander or blender. Put in saucepan,
add 2 tablespoons sugar. Mix 1 cup sour cream with flour,
add to vegetable mixture and cook to make a nice thick
gravy. Pour over sliced meat. Serve with bread dumplings,
rice or riced potatoes.
Deer Chili
Submitted by s_m_i_l_e_s
4 lb. Deer burger
4 T. chili powder
2 ½ T. paprika
1 T. comino seeds
1 T. salt
1 T. white pepper
1 can red kidney beans
1 can tomato sauce
2 c. water
½ c. diced onion
Place deer burger in small
amount of water in pot. Heat slowly, adding all spices.
When meat is browned, add kidney beans, tomato sauce,
onion and water. Cook slowly on low heat for 2 hours.
For people who prefer hot chili, add more chili powder
and white pepper.
Curried Moose with Rice
Submitted by s_m_i_l_e_s
½ c. sliced onion
1/2c. diced celery
1 tsp. Garlic, minced
2 T. fat
1 ½ c. chopped moose (steak)
1 tsp. Worcestershire sauce
2 tsp. Chili powder
2 tsp. Curry powder
1 (19ox.) can tomatoes
½ green pepper
Salt (to taste)
Cooked rice
Cook onion, celery, garlic
and moose in fat until brown and tender. Add all other
seasonings. Then add tomatoes and green pepper. Cook over
low heat for ¾ to 1 hour (covered), or until beef
is done. May also be baked in a 2 quart casserole for
same amount of time. Serve over cooked rice. Serves 4.
Venison Scallopini
Submitted by s_m_i_l_e_s
1 ½ lb. Venison round steak, cut ½"
thick
½ c. flour
1 tsp. Salt
½ tsp. Pepper
1 egg, slightly beaten
1/3 c. light cream
1c. Marsala wine or pineapple juice
¾ c. fine cracker crumbs
3/4c. Parmesan cheese
1/4c. snipped parsley
1/2c. butter or margarine
1 clove garlic, crushed
Preheat oven to 375. Pound
meat pieces ¼" thick with edge of saucer or
meat pounder. Stir together flour, salt and pepper. Dip
meat in egg mixture, roll in crumb mixture. In large skillet,
heat butter and garlic until golden. Brown meat on both
sides. Place browned meat in square 8x8x2" baking
dish. Pour wine over top and cover. Bake for 45 to 60
minutes, or until meat is tender
