Monday, July 28, 2008

Moosecellaneous Notes from the Road

When life hands you lemons you make lemonade. When someone gives you moose meat. . . .

What do you do when you've been charged with putting together a meal for a working (or hunting) group and what's in the freezer is a four pound moose roast (or venison, or a freezer-toughened cheap cut of beef).

Slow Cooker Italian Meat on a bun. A 4 pound game roast, peperoncini, dry Italian dressing seasonings,Worcestershire sauce, garlic and bouillon, 10-12 hours in a slow cooker, and you can shred this with a spoon. Add some crusty rolls, a sprinkle of Italian cheese perhaps and it might be the high point of everyone's day. It certainly is delicious.

9 comments:

  1. Italian Moose Sandwiches (big hat tip to Amy C for the original recipe)

    * 1 (4 pound) moose roast
    * 10 cloves garlic
    * 10 cubes beef bouillon
    * 1 (16 ounce) jar sliced pepperoncini peppers, with liquid
    * 2 tablespoons Worcestershire sauce
    * 1 (.7 ounce) package dry Italian salad dressing mix
    * 12 (6 inch) hard-crusted French rolls


    DIRECTIONS

    1. Cut 20 small, deep slits all over the roast; stuff the slits with garlic and bouillon cubes, and place into a slow cooker. Drain half of the liquid from the peppers, then pour the remaining peppers and liquid over the roast. Season with Worcestershire sauce, and sprinkle the Italian dressing mix over the top. (I had a small handful of chopped celery that I threw in there as well rather than throw it out, didn't change the flavor at all).
    2. Cook on Low for 10 to 12 hours until the meat can easily be pulled apart. Shred the meat finely, and serve mounded on French rolls; dip into juices if desired.

    March 14, 2009 4:47 PM

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  2. Does this work for beef? Because I don't think Marsh carries moose, but it sounds delicious and I want to try it. I'm going to keep it in mind if I ever host a reunion or something.

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  3. We generally do a big pot of chili. Haven't tried it with moose meat but it's really good with venison!

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  4. Thant sounds delicious! Wish I could get some moose meat over here!

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  5. I asked my wife if she does anything different with moose, compared to beef or other meats. She said "No. Just remember to cook it slowly, so it doesn't dry out." Looks like you've got that covered.

    Nice post.

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  6. I had a roast pork chop smothered in baked onions, followed up with chocolate ice cream.

    Yours looks better.

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  7. This sounds like that old Chicago classic, Italian Beef. I grew up with it, and love it. I have only had it with beef, alas, and not with wild game. I am sure it is wonderful.

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  8. Chicago style is not close to this... we don't shred the meat...

    The trick is to do a rump roast in the oven and cook it rare, then slice it very thin and let cook in the gravy for about 6 hours.

    The big seasoning in Chicago-style Italian beef is oregano and garlic. And salt.

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