Best Canning Moose Recipes

CANNED MOOSE MEAT

Canned moose meat image

Editors Note: From the University of Wisconsin-Cooperative Extension, Safe Food Preservation: Meat, wild game, poultry, and fish are low-acid foods and must be processed in a pressure canner for the full time specified to destroy food-poisoning bacteria that might be present. Under no circumstances should you use any other processing method such as boiling water bath, microwave, or over canning.

Provided by Terry

Categories Moose

Time 4h30m

Yield 4 jars

Number Of Ingredients 4

Ingredients

sliced carrot
chopped onion
cubed moose
pickling salt

Steps:

In each hot sterilized quart jar put a layer of cubed moose meat, then add a layer of carrots and onion, sprinkle with 1tsp pickling salt, then fill remainder of jar with moose meat, pack this tight.
Cover with hot sterilized lids, screw bands on tightly.
Cook in canner for 4 hours of full boil.
Good luck maybe this will work for vennison.

Nutrition Facts :

UNCLE BILL'S MOOSE STEW

Uncle Bill's Moose Stew image

I adopted this recipe from a North American Hunting Club magazine a few years ago. My hubby is a big deer hunter. We love when hunting season gets here because this recipe becomes a weekly treat. This is an easy recipe, that is very filling. I usually fix a pan of cornbread to go with it.

Provided by cookinforusinTN

Categories Stew

Time 1h30m

Yield 5 quarts, 10-12 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil
2 lbs venison, cut into cubes
1 large onion, chopped
2 large baking potatoes, cubed
1 (10 1/2 ounce) can condensed minestrone soup
1 (10 1/2 ounce) can Campbell's beef and barley soup
1 (10 1/2 ounce) can beef gravy
1 (4 ounce) can mushrooms, drained
1 (15 1/4 ounce) can whole kernel corn, undrained
1 (15 1/4 ounce) can green peas, undrained
1 (15 1/4 ounce) can carrots, undrained
2 bay leaves, crushed

Steps:

In a dutch oven or large stockpot, heat oil, sear meat.
Reduce heat to med, add potatoes & onion, cook until potatoes are fork tender & onion becomes translucent.
Add all the canned ingredients & the bay leaves. Stir well.
Reduce heat to low, cook for one hour.
Remove bay leaves before serving.
**Note: This can be converted to a crockpot recipe, sear the meat as directed in step 1 and then combine all ingredients in a crockpot. Let it cook on low for 6-8 hours or high for 3-4.

Nutrition Facts : Calories 280.5, Fat 5.7, SaturatedFat 1.6, Cholesterol 77.3, Sodium 605.7, Carbohydrate 31.1, Fiber 5.6, Sugar 7.2, Protein 27.7

MOOSE STEW

Moose Stew image

Make and share this Moose Stew recipe from Food.com.

Provided by Iowahorse

Categories Stew

Time 2h20m

Yield 5-6 serving(s)

Number Of Ingredients 14

Ingredients

2 1/2 lbs moose, cut into 1 inch cubes
2 tablespoons shortening
1/4 teaspoon cracked black pepper
1/2 teaspoon paprika
1 bay leaf
1 teaspoon salt
2 (10 1/2 ounce) cans condensed beef broth
1 cup dry red wine
1 large onion, diced
3 carrots, sliced
18 small whole white onions
12 small new potatoes, peeled
2 tablespoons butter
2 tablespoons flour

Steps:

Saute meat cubes in shortening until brown on all sides.
Add pepper, paprika, bay leaf, salt, beef broth, red wine, onion, and carrots.
Cover and simmer until meat is tender, about 2 hours.
Add whole onions and potatoes; cover and simmer for an additional 15 minutes, or until the vegetables are barely tender.
Mix butter and flour into a paste.
Drop into simmering stew.
Cook, stirring, until stew bubbles and thickens.
Serve with rice or polenta.

Nutrition Facts : Calories 845.8, Fat 12.2, SaturatedFat 4.9, Cholesterol 146, Sodium 1325.3, Carbohydrate 108.8, Fiber 14.1, Sugar 17.4, Protein 67.3

CANNING MOOSE

Canning Moose image

Isn't it nice when you already have food available that doesn't have to be defrosted and cooked? You just open the jar, add the spices you want, and whala! You have spaghetti or tacos, or lasagna or stroganoff or whatever your hear desires. Before your meat begins to freezer-burn, consider cooking and canning it to be used...

Provided by Sherry Blizzard

Categories Wild Game

Time 2h35m

Number Of Ingredients 2

Ingredients

4 lb moose, beef, venison...ground or cut into chunks
1/2 tsp salt

Steps:

1. Cook moose...If using chunks, just boil until done. Strain the liquid using a cheesecloth lined colander (just because I like a clear liquid...you don't have to do this.
2. I wash my jars in bleach water and then water boil them for at least 15 minutes to sanitize.
3. Boil another clean pot of water with your jar lids while you are filling the jars with cooked meat.
4. Add enough water to come to within 1" of the top of the jar. Run a knife through the jar to remove air bubbles.
5. Run a wet paper towel around each jar top to remove any debris. Now put a clean and dried HOT lid on the jar and run your finger around the rim. Attach the jar band.
6. Place in hot water in pressure canner. Attach the lid and let the steam escape about 3 minutes before attaching the pepcock. Bring to 11 psi and try to remain that temp....around 4-5 or medium heat. Do not let the pressure go below 11 or start the time all over again. When 75 minutes is up, turn off the pressure canner and allow it come to a full release...the gauge will register 0 the pressure valve will go down.
7. Remove the lid AWAY FROM YOU....you can burn yourself with the steam....remove the lid facing away. Using canning grips, remove jars to a flat space. They may have already sealed.