HOW TO COOK MOOSE MEAT RECIPES

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BONE-IN BLADE VENISON ROAST | MEATEATER COOK



Bone-In Blade Venison Roast | MeatEater Cook image

Years ago, my brother Danny perfected this bone-in blade venison roast recipe while working with a moose shoulder. I’ve since used it for everything from whitetail to black bear. As you’ll see, it proves that there’s no need to grind all your big game shoulders into burger meat. Handled properly...

Provided by Steven Rinella

Yield 6

Number Of Ingredients 18

1 blade roast, bone-in, 3-4 pounds (from deer, elk, caribou, or moose shoulder)
Kosher salt
Freshly ground pepper
2 tbsp. vegetable oil
2 tbsp. unsalted butter
1 onion, cut into 1/4-inch dice
12 cloves garlic
2 quarts game stock (or enriched stock)
1/4 cup dry white or red wine
2-3 sprigs fresh thyme or oregano
1 bay leaf
2 sweet potatoes, peeled and sliced into half-moons about 1/2 inch thick
6 ounces whole baby carrots or 2 large carrots, peeled and cut into 2-inch pieces
2 stalks celery, cut into 2-inch dice
1 pound russet potatoes (1-2 potatoes) cut into 1/2-inch dice

Steps:

  • Preheat oven to 300°. Season the roast liberally with salt and pepper on all sides
  • Heat a heavy-bottomed 6-to 8-quart Dutch oven over medium-high heat. Add the oil. When the oil begins to shimmer, add the butter; it will bubble up. When the bubbles subside, add the roast and sear until dark brown. Flip the roast and sear the other side
  • Remove the roast to a plate. Drain any excess fat from the bottom of the pan.
  • Add the onion and cook until translucent and beginning to brown, about 5 minutes.
  • Add the garlic and cook for 2-3 minutes, letting them get a little color on them.
  • Loosen the brown bits on the bottom of the pot with a splash of stock, water, or wine. Use a wooden spoon to scrape up the bits; they’ll add tons of flavor to your sauce.
  • Return the meat to the pot and add the rest of the stock and the wine; it should reach about three-quarters of the way up the sides of the roast.
  • Toss in the thyme and bay leaf. Bring the pot to a boil, then cover and transfer to the oven.
  • Cook in the oven for 2-1/2  hours, checking occasionally to be sure that there is still enough liquid; add more if not. If the top of the roast becomes dry, flip it over and continue cooking.
  • After 2-1/2 hours, check the roast. The meat should be close to tender. Add the sweet potatoes, carrots, celery, and potatoes and cook until the vegetables are soft and the meat is fork-tender, 15-20 minutes more.
  • Remove meat from the liquid. Slice into large pieces and divide among dinner plates.
  • Use a slotted spoon to scoop up the vegetables from the liquid and serve them on the side. Top the meat with a little of the cooking liquid. Delicious with pieces of buttered baguette.
  • Don’t throw away the extra cooking liquid—it’s like liquid gold! Save it for soup, pasta sauce, or stock.

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Buck, Buck, Moose is the first comprehensive, lushly photographed, full-color guide to working with and cooking all forms of venison, including deer, elk, moose, antelope and caribou. Buck, Buck, Moose will take you around the world, from nose to tail. The book features more than 100 recipes …
From amazon.com
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BUCK, BUCK, MOOSE: RECIPES AND TECHNIQUES FOR COOKING DEER ...
Buck, Buck, Moose is the first comprehensive, lushly photographed, full-color guide to working with and cooking all forms of venison, including deer, elk, moose, antelope and caribou. Buck, Buck, Moose will take you around the world, from nose to tail. The book features more than 100 recipes …
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Since elk meat is so lean prolonged cooking will dry the meat losing a bit of flavor and tenderness. Marinates, or moist cooking methods can help for those who like to cook elk meat past medium. MOOSE MEAT Many of you have asked for Moose Meat. Moose is the largest member of the Deer family, while Elk are second only to moose …
From elkusa.com
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From northforkbison.com
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RECIPE ARE PERFECTS – FREE DAILY RECIPES
Nov 17, 2021 · Take heart from this because the very best have bad days when it comes to cooking. There are lots of people who cook for different reasons. Some cook as a way to consume and survive although some cook since they actually like the whole process of cooking. Some cook through the times of emotional trauma among many others cook …
From reciperfects.com
See details


ELK MEAT AT THE NET'S BEST PRICES INCLUDING ELK STEAKS
Since elk meat is so lean prolonged cooking will dry the meat losing a bit of flavor and tenderness. Marinates, or moist cooking methods can help for those who like to cook elk meat past medium. MOOSE MEAT Many of you have asked for Moose Meat. Moose is the largest member of the Deer family, while Elk are second only to moose …
From elkusa.com
See details


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Use your favourite red meat recipes but remember to keep from cooking it too much. A medium rare cut of cooked meat tastes tender and flavourful. Cook it too much and it can get a little too crispy. While you can marinate or season the elk meat…
From northforkbison.com
See details


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Canning meat is an easy way to preserve your meat without the need for refrigeration. If you hunt or if you grow and raise some of your food you probably know how important freezer space is. Canning meat is an easy way to free some of this freezer space. The meat …
From ladyleeshome.com
See details


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