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Bacon Wrapped Moose Tenderloin

06 Oct

Ingredients

Moose tenderloin
Dates
Goat cheese

Marinade

1 Tbsp. mustard
1 Tbsp. honey
1/2 tsp. minced garlic
4 dashes of Worcestershire sauce
1 cup red wine

Saskatoon Glaze

1/2 cup Saskatoon berries ( you can use blueberries if Saskatoon’s are not available in your area)
3/4 cup red wine
1 Tbsp. maple syrup

moose-rolls2-copy-600x400

 

Rub tenderloin with mustard, combine remaining ingredients and pour over top.  Use a marinating container that and flip back and forth every so often.  Let marinade at least 4 hours or overnight.

Next stuff dates with goat cheese.  If you have un-pitted dates, simply cut the top off, using a pair of tweezers, pull the pit out.  Use a baby spoon to stuff the goat cheese in, it works quite well, the tip of the spoon was perfect for starting to put the cheese in and then using the handle end to push the goat cheese down, worked like a charm!

Thinly slice the tenderloin and then wrap around the dates and secure with toothpicks.  Place on parchment paper on a cookie sheet.

Preheat oven to 350 degrees.

Place berries, maple syrup and red wine in a pot on high heat.  Bring to a boil and let simmer for 3-5 minutes, spoon the juice over the dates and bake for 10-15 minutes(or until meat is cooked to your preferred done-ness), baste with glaze at least once during baking time.

Remove and enjoy … best eaten while warm!

This is the perfect appetizer for any party….your guests won’t even know its moose!

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Posted by on October 6, 2014 in butcher, cooking, cuts, do it yourself, meat, moose, moose hunting, Northwestern Ontario, recipe, Wawang Lake Resort

 

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OH DEER! Finally a venison recipe!!

27 Nov

Now I know we don’t have much in the way for deer where we are…we have one heck of a healthy population of moose, bear, wolf and grouse though!!

I figured I shouldn’t be biased and just talk about what we have and share some fun ideas for what to do with what you may have 🙂  ENJOY!!  This is a magnificent recipe and one that will garner rave reviews even from those that don’t eat wild game…go ahead and serve it….I won’t tell them what it is either 😉

125-venison_osso_buco

Restaurateur Lidia Bastianich (of Felidia, Becco, and Frico Bar in New York City and Lidia’s in Kansas City) gave us this hearty and delicious recipe.

 

VENISON OSSO BUCO 

SERVES 6

1 lemon
1/4 cup extra-virgin olive oil
2 medium yellow onions, peeled and chopped
1 medium carrot, peeled and shredded
1 celery stalk, chopped
2 bay leaves
4 cloves
1 sprig fresh rosemary
10 juniper berries
Salt
Freshly ground black pepper
6 8¿10-oz. venison osso bucco,
cut from the hind shanks
1/2 cup flour
1/4 cup vegetable oil
2 tsp. tomato paste
1 cup fruity red wine,
such as chianti
1 cup fresh carrot juice
6 plum tomatoes, peeled and crushed
2 cups hot chicken stock

1. Peel zest from oranges and lemon in wide strips with a vegetable peeler. Set the zest of 1 orange and lemon aside for sauce. Slice zest of other orange into narrow strips about 1/8″ wide and set aside for garnish. Remove and discard pithy membrane of 1 orange, then slice into segments and reserve for garnish. Juice second orange and set juice aside.

2. Heat olive oil in a large heavy pot with cover over medium heat. Add onions and cook, stirring, until soft, about 5 minutes. Add carrots, celery, bay leaves, cloves, rosemary, and juniper berries, and season to taste with salt and pepper. Cook, stirring, until vegetables are light golden brown, about 15 minutes. Transfer to a bowl and set aside.

3. Meanwhile, generously season venison with salt. Dredge venison in flour until lightly coated, then shake off excess flour. Add vegetable oil to same pot and increase heat to medium-high. Add venison in a single layer and cook until well browned on all sides, about 10 minutes. Return vegetable mixture to pot, reduce heat to medium, stir in tomato paste, and cook until tomato paste begins to caramelize, about 6 minutes. Add wine and bring to a boil, scraping up any brown bits stuck to bottom of pot. Add carrot juice, reserved orange juice, and reserved wide strips of orange and lemon zest. Bring to a vigorous boil and cook until sauce has reduced and vegetables have softened, about 8 minutes. Add tomatoes, reduce heat to medium-low, and simmer, uncovered, for 30 minutes. Stir in hot chicken stock, partially cover pot, and simmer for 1 1/2 hours, or until meat is fork-tender.

4. Remove meat from pot when done. Strain sauce through a sieve, pressing on vegetables to extract liquid; discard solids. Return meat to pot with sauce and keep warm until ready to serve. Garnish with reserved orange segments and zest, and serve with polenta, if you like.

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Posted by on November 27, 2013 in hunting, recipe, Wawang Lake Resort

 

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Moose Hamburgers grilled on the Barbeque. Mmm Good!!

23 Oct

One of our favorite summer foods, moose hamburgers!
When having a gathering of friends on the weekend, you could cook up barbequed burgers for everybody. I don’t know about you and your friends but a friendly gathering around the BBQ and campfire is something we love to do. We are fortunate to live in the country away from the city core so on occasion our gatherings will include a campfire. Sitting around the fire is a great way to relax and get caught up with the goings on with your friends… Don’t you think?

Everyone loves Summer Barbeques, and Moose Hamburgers on the grill are no exception so we thought we would share how to cook moose hamburgers. We added a Pasta and Potato Salad and were set.

bigmooseburger

How to Make Moose Burgers

Ingredients (makes 16 patties):

  • Moose Mince (3 pounds)
  • 6 Cloves Garlic – pressed
  • 3 Eggs
  • 1/2 Cup Bread Crumbs
  • 1/2 Cup Bread Crust Crumbs
  • 3/4 cup Barbeque Sauce
  • 1 Tsp Salt
  • 1/2 Tsp Fresh Ground Pepper
  • 1/2 Cup Hot Chilli Sauce (just enough for flavor not enough to offend anyone)

mooseburger mix

Directions:

  1. Pre-heat Barbeque
  2. Combine all ingredients in large bowl
  3. Thoroughly mix
  4. Make patties by taking about 3/4 cup of moose meat mixture and flatten. Place on a piece of wax paper for ease of removal. Continue until all moose meat has been used.
  5. Cook you patties until the moose meat juice starts to pool on the surface of the patties. Turn the patties over and complete the cooking process. Follow the chart below for recommend temperatures for cooking moose meat hamburgers.

We like to put all of our patties on a large tray and then place them in the freezer until I am ready to use them. It doesn’t matter if they freeze, if all the time you have is for them to get a little stiff… that’s OK. It helps to keep the patties together while cooking.

If you don’t use all your patties at once place a piece of waxed paper between each one and then let them freeze for future use. For longer storage, once frozen we put our moose hamburger patties into freezer bags for easy access. If you want to grind your own moose meat get a quality grinder to do the job. Any leftover meat from the previous year can easily be ground.

Hint: Moose Meatloaf Recipe

You can always take the same mixture from the moose hamburgers and place it into a loaf pan… voila… easy moose meatloaf!

Add your favourite dressings and voila you have the makings for a perfect meal!

We added leaf lettuce, sliced tomatoes, sauteed mushrooms, sauteed onion, mozzarella cheese and our own special sauce.
Special Sauce

  • Mayonnaise
  • Hamburger Relish
  • Ketchup

Mix equal portions of mayonnaise and hamburger relish, add about one quarter of your mixture in ketchup. Example: 1/2 cup mayo, 1/2 cup relish, 1/4 cup ketchup. Internal Temperature for Cooked Moose Meat

  • Internal temperature of 125-135 = Rare
  • Internal temperature of 135-140 = Medium Rare
  • Internal temperature of 145-150 = Medium
  • Internal temperature of 160 = Well Done
  • Internal temperature of above 170 = Don’t Bother… Hahahaha!

Nutritional value of Moose Meat

Moose meat is naturally low in fat, and because it comes from the wild it contains no harmful chemicals or hormones. Moose meat is so low in fat that you often have to add some to prevent it from being dry. When we process our moose meat we do not add any fat to our mince, choosing instead to add fat when cooking as needed.

Enjoy

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Posted by on October 23, 2013 in moose, recipe, Wawang Lake Resort

 

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Game on! : Taking the wild taste out of your harvest

01 Oct

There are 3 popular methods, the first a salt brine with spices. The second would be using whole milk and the third, a milder brine with carrots, onions and a potato, these veg draw out the fluids along with the salt in the brine’s.

Using the acidic properties of these methods tenderizes the meat and in turn also draws out the ‘gamey’ flavor and makes the addition of other flavors much more simplistic.

These methods work well for wild deer, caribou, musk ox, rabbits, duck, pheasant, grouse and turkey’s. Also these meats, unlike commercial meats are very lean, so the addition of bacon, pork fat, salted pork fat or basting with butter aids it in flavor and tenderness in the end, high heat will do more harm than good, slow cooking it best to not dry out the meat, stewing or braising is the best, but some like game birds can be roasted, with deer depending on the cut, a slow stew in a crock pot or slow braise in the oven at no higher than 325 d F or 165 d C.

Happy hunting!

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Posted by on October 1, 2013 in grouse, moose, recipe, Wawang Lake Resort

 

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Bird Brained: Time for a classy dish

25 Sep

Most people don’t know that grouse is considered a fine delicacy around the world.  Below is a savoury recipe that is guaranteed to please 🙂

The Duchess of Devonshire’s Grouse with Rice & Horseradish Cream Sauce

recipe4

 

3 grouse
1 onion, 1 carrot, 1 stick of celer, 1 bay leaf
Chicken stock
6 rashers of streaky bacon
Butter
6 to 8 shallots
Spring onions
Horseradish cream
Basmati rice and a handful of wild rice

-Fillet the two breasts of each grouse and put to one side.
-Sauté 1 onion, 1 carrot, 1 stick of celery (chopped fine) and a bay leaf. When tinted at the edges add the carcasses and enough water to cover the birds. Homemade chicken stock would be preferable but a good chicken stock cube will do equally well.
-Bring to the boil and simmer for about an hour, then sieve and return the liquid to the pan and boil rapidly until reduced by half. Put aside.
-Wrap 2 rashers of streaky bacon around each fillet and sear in butter until brown both sides.
-Take 6 to 8 shallots. Slice, and then brown in some butter in a deepish frying pan. When cooked add some stock, and carry on cooking until reduced slightly. Add the grouse breasts and keep turning in the liquid for approximately 4 minutes.
-When cooked, take the breasts out and keep warm.
-Add horseradish cream to your taste, and more stock as needed. Boil to slightly thicken it, pour over the grouse breasts and serve with the rices.

Serve and enjoy!

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Posted by on September 25, 2013 in grouse, recipe, Wawang Lake Resort

 

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In A Rut: Moose Stir Fry

23 Sep

Moose season is almost upon us!  Below is a fantastic idea for a new game dish!

moosestir

 

This delicious moose dish is low in fat. The amount of each ingredient is proportional to how many people you’re serving. Using half a pound of moose, as this recipe does, makes two large servings.

Ingredients

  • 1/2 lb moose steak
  • 1/2 cup carrots
  • 1/2 cup bean sprouts
  • 1/4 cup celery
  • 1/2 cup snow peas
  • 1/2 cup broccoli
  • 1/4 cup unsalted peanuts
  • 2 cloves of garlic, minced
  • 1/2 cup soy sauce
  • 1 tbsp crushed red pepper
  • 1 tbsp cumin
  • Cooked noodles (excluding seasoning packet)

Preparation

  1. Slice steaks cross grain and marinade in soy sauce for one day. Throw a little oil into a hot wok to avoid sticking. Stir in moose for about 1 minute.
  2. Add other ingredients, including seasoning, stirring frequently. Add additional soy sauce to coat all ingredients.
  3. Stir in noodles and serve immediately.

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Posted by on September 23, 2013 in moose, recipe, Wawang Lake Resort

 

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