After your hunt takes place, the best part is enjoying the fruits of your labor. Moose venison is high in iron and low in fat. Talk to your butcher about creating a variety of options from your moose meat. You can have it turned into steaks, ground, or jerky. Moose has a strong, gamey taste, and is a little tougher than beef, for instance. Therefore, grinding your moose meat and making it into burgers or meatballs with some other flavors is a great idea. Below, we include a recipe for preparing the ground meat for burgers or meatballs, whichever you prefer.
For this recipe, you’ll need:
3 pounds ground moose meat
¼ cup minced garlic
¼ cup soy sauce
½ cup honey
2 tablespoons garlic powder
3 tablespoons onion powder
1 ½ teaspoons chili powder
2 tablespoons canola oil
Preheat your over to 350 degrees F.
First, stir together minced garlic, soy sauce, and honey in a small saucepan. After they are thoroughly mixed, add in the powders. Bring this mixture to a simmer over medium-high heat before reducing heat to medium-low and letting it cook at a low simmer for 15 minutes. Set aside.
If you are making meatballs, roll the ground moose into meatballs in portions equivalent to about 2 tablespoons. This recipe should make about 48 meatballs. Next, heat the canola oil in a large skillet over medium-high heat. Cook the meatballs in batches until browned and cooked through.
Once your meat has drained, put your meatballs or patties into a baking dish. Pour the sauce over your meat and make sure it’s well coated. Bake the meat for about 20 minutes so it absorbs the sauce.
If you are making burgers, put meat into patties and cook on the grill or as desired. For some amazing topping choices, go classic with BLT, or try avocado, onion rings, mushrooms. Try an alfredo sauce dressing – delicious!
What are some of your favorite moose venison recipes?