Best Moose Meat Sauerkraut Recipes

SLOW COOKER MOOSE ROAST

Slow Cooker Moose Roast image

I had a moose roast sitting in my freezer for a couple of months, because I had no idea how to cook it, not being a wild game fan. A friend suggested this method of cooking it and it was delicious. I made it at Christmas along with the turkey, thinking my guests could have a taste and I wouldn't have to feel guilty about it being in my freezer anymore, but it was the hit of the dinner!

Provided by Lynda McLean Falloon

Categories 100+ Everyday Cooking Recipes

Time 8h10m

Yield 12

Number Of Ingredients 4

Ingredients

2 tablespoons vegetable oil
4 pounds moose roast
2 cups apple juice
1 (1 ounce) envelope dry onion soup mix

Steps:

Heat oil in a large skillet over medium-high heat. Brown the roast on all sides in the hot oil. Remove, and transfer to a slow cooker.
Sprinkle onion soup mix over the roast, then pour in the apple juice. Cover and cook on MEDIUM for 6 to 8 hours, or until meat is very tender. Check occasionally to make sure there is sufficient liquid, and add more juice if necessary. Serve roast with juices, or thicken them for a tasty gravy.

Nutrition Facts : Calories 172.4 calories, Carbohydrate 6.3 g, Cholesterol 73.7 mg, Fat 3.3 g, Fiber 0.2 g, Protein 27.8 g, SaturatedFat 0.6 g, Sodium 272.6 mg, Sugar 4.6 g

MOOSE MEAT & SAUERKRAUT

Moose Meat & Sauerkraut image

When Dad would go hunting this is one of my fav's. If your not a Kraut eater forget it! If you are enjoy this one. I usually get the neck roast of the elk,moose, or beef to do this with along with Dad's homemade Kraut.

Provided by Cheri B

Categories Elk

Time 6h10m

Yield 1 pot, 8-10 serving(s)

Number Of Ingredients 4

Ingredients

3 -5 lbs moose roast or 3 -5 lbs elk roast
1 quart sauerkraut
1/2 onion, diced, chunks, how ever you want then
1 pint beef broth, if needed

Steps:

wash and dry meat.
place in slow cooker or crock pot.
add onion, pepper it taste.
cover with Sauerkraut, (do not drained) juice and all.
Allow room for Sauerkrat, to juice up. That is Sauerkraut will , juicy up as it cooks (let go of juices). Use broth if needed to keep covered with moisture.
Cook on low heat all day, in the crock pot is best (or the oven).
Serve with Celery Salt or Beau Monde.
If you have a tough roast, the vinegar in Sauerkraut, is a natural tenderizer. So add the juice from kraut.
If the roast smells game-y or the rest of the animal was tough or gamey, soak overnight in buttermilk or poke holes (about an inch deep, but this depends on your roast size) in roast to let in this solution- mix of 50/50 water and vinegar soak overnight, rinse and cook.
This is pretty much my rule of thumb with game, the soaking thing, if it needs it do it. And if your oven roasting a roast the holes you poked to get the solution in the roast will then serve as garlic or fat wholes.