Easy Smothered Beefmoosevenison Recipes

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CROCK POT BBQ BEEF/MOOSE/VENISON



Crock Pot BBQ Beef/Moose/Venison image

This is great shredded with chopped greens and served in tortillas or served as the main course with rice.

Provided by Aroostook

Categories     One Dish Meal

Time 5h10m

Yield 8 serving(s)

Number Of Ingredients 12

1 cup cola (do not use diet soda)
1/4 teaspoon Worcestershire sauce
1 tablespoon cider vinegar
2 garlic cloves or 1 teaspoon minced garlic
1/2 teaspoon dry mustard
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 (1 1/4 ounce) package onion soup mix
2 medium onions, chopped
2 lbs moose (if using deer meat, add 1 tbls. oil to cooking liquid) or 2 lbs venison (if using deer meat, add 1 tbls. oil to cooking liquid)
1/2 cup ketchup
2 tablespoons butter

Steps:

  • In a bowl add 1st 8 ingredients.
  • Reserve 1/2 cup for sauce later.
  • Trim excess fat from meat if using chuck roast.
  • Put meat and onions into a 4 quart crock pot or dutch oven.
  • Pour liquid over meat.
  • Crock pot: Cover & cook 5-6 hours on high.
  • Dutch oven: Cook covered for 3 hours at 325°F.
  • Remove meat from liquid and serve with sauce.
  • Sauce: Heat reserved spiced liquid, ketchup, and butter in a sauce pan until heat until butter melts.
  • Set aside in fridge.
  • Heat through and serve with meat.

HOMEMADE PEPPERONI



Homemade Pepperoni image

My mother used to prepare little beef/moose summer sausages every fall and then smoke them in the smoker. All winter long we would have sliced sausage to eat along with smoked salmon, crackers and cheese, if we happened to get company we we're always prepared. That sausage also made it's way into sandwiches which were particularly tasty and had a pleasant texture, definitely a change from store bought lunch meat. While mixing up the meat I noticed two things the meat and spices smelled quite a bit like the sausages my mother used to make it also really did smell like pepperoni you buy from the store I let the meat cure for two days, then rolled them into two sausages and baked them for 8 hours in a 200˚ oven. While they don't taste exactly like the sausages my mother used to make they are extremely close and perhaps the only difference is hers were smoked and mine we're baked with smoke flavor added. Either way I will definitely be making more versions of this recipe including a burn-your-tongue-off version for my husband. If you are on Whole30 simply leave out the sugar or honey, it will change the taste BUT it will still be awesome. To replace the liquid smoke use real smoked salt OR smoked paprika OR smoke it in a small smoker. Any of those options will make a smoky sausage with the use of liquid smoke. If you're worried about the liquid replacement then add an equal amount of water.

Provided by Cook It Up

Categories     Meat

Time P2DT8h

Yield 1 Each, 6 serving(s)

Number Of Ingredients 9

2 teaspoons ground black pepper or 3 teaspoons peppercorns
2 teaspoons fennel seeds
1 dried red peppers or 1 teaspoon of dried chili pepper flakes
2 teaspoons mustard seeds
1 teaspoon garlic powder
2 teaspoons salt
2 lbs lean beef
2 1/2 teaspoons liquid, smoke*
2 teaspoons honey

Steps:

  • grind the peppercorns (if using), fennel seeds and the dried red pepper together in a mortar and pestle or a spice grinder.
  • mix all the dry spices together in a bowl and set aside.
  • break up the ground beef in a mixing bowl.
  • sprinkle the dry spices over the meat and mix well.
  • once mixed add the smoke flavor and the honey and mix well.
  • cover tightly and refrigerate for 48-72 hours.
  • to cook:.
  • pre-heat oven to 200˚.
  • cover a baking sheet with foil and place a baking rack over it.
  • form the meat into two long sausages, mine were about 12 inches each.
  • roll them firmly on a clean surface until they are well compacted.
  • gently transfer to the prepared baking sheet.
  • bake for 8 hours.
  • try to roll them over every two hours, they will be firm and this will help them maintain their shape and evenly cook.
  • remove after 8 hours and wipe them off.
  • let them cool and wipe again.
  • wrap and store in the fridge until chilled.
  • slice and use as desired.
  • *add more if you prefer a spicier mix or feel free to remove if you can't stand the flavor-I made mine as this recipe reads and they were perfect for little boys, flavorful but not flaming hot.
  • **if you want you CAN use Morton's Tender Quick curing salt which will make it pink, mine were made purposely without pink salt which is why they are brown, if you are trying to avoid preservatives yours should be made without pink salt as well.

Nutrition Facts : Calories 288.5, Fat 17.7, SaturatedFat 7.7, Cholesterol 105.8, Sodium 898.9, Carbohydrate 3.3, Fiber 0.6, Sugar 2, Protein 29.4

SAVOURY BEEF STEW (OR BUFFALO, MOOSE, VENISON)



Savoury Beef Stew (Or Buffalo, Moose, Venison) image

This recipe has been tweaked and modified so many times I can't even remember the original version - it is a staple at our house at least a few times a month. My DH is a hunter, so we often sub in moose, buffalo or venison in place of the stewing beef. For those once-a-month cooks, this recipe can be prepped & frozen ahead - I double or triple the recipe, stew the meat to tender - then I let it cool, divide it up and freeze it at this stage. It can be taken out of the freezer and thawed out in the fridge, reheat and add the vegetables 45 minutes ahead - easy one dish meal.

Provided by SukiB

Categories     Stew

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 14

2 -3 lbs stewing beef
1/4 cup flour
1/2 cup diced onion
2 -3 tablespoons vegetable oil
1 (680 ml) can tomato sauce
2 -3 cups water
2 teaspoons Worcestershire sauce
2 -3 garlic cloves, minced
2 -4 tablespoons beef bouillon
2 tablespoons parsley flakes
6 -8 large potatoes
4 celery ribs
6 -8 carrots
salt & pepper

Steps:

  • Dredge beef in flour.
  • Heat oil in heavy skillet, add meat & brown slowly. Transfer the meat to a large pot.
  • Add onion and garlic to pan - saute until onion is soft (don't burn) and then add to pot with the meat.
  • Add tomato sauce, worcestershire, boullion, and parsley - add 2 - 3 cups of water so that the meat is covered. Simmer at low heat for 1 - 2 hours, stirring occasionally. Season at this stage to taste with salt & pepper, add more bouillon or other spices that you like.
  • Peel and cut up the potatoes and carrots to desired size, dice the celery. I cut the potatoes into about 1 1/2" cubes, and the carrots in thick diagonal slices. If you want it to cook a little faster cut them smaller, and it will reduce your cooking time. Place all in large bowl and cover with cold water until ready to use.
  • When stew meat is tender, typically in about an hour, you can add the vegetables. Drain the vegetables well and add them directly to the stew. Add some water if needed to make sure the vegetables are covered (sauce should just cover the vegetables). Cook on medium/low heat another 45 - 60 minutes, stirring often, until vegetables are tender (not mushy!).

Nutrition Facts : Calories 598.8, Fat 25.9, SaturatedFat 9.4, Cholesterol 76, Sodium 620.2, Carbohydrate 64.4, Fiber 9.3, Sugar 8.9, Protein 28.6

SMOTHERED ROUND STEAK (OR VENISON)-AN OLD AND RELIABLE RECIPE.



Smothered Round Steak (or Venison)-An Old and Reliable Recipe. image

Categories     Side     Steak     Venison     Simmer

Yield serves 6 to 8

Number Of Ingredients 6

One 2-pound round steak or venison backstrap (about 1/4-inch-thick)
Ground white pepper to taste
2 teaspoons olive oil
2 medium white onions, sliced
1 to 1 1/2 cups water
1 beef bouillon cube

Steps:

  • Trim the meat and cut it into 1-by-3-inch slices. Sprinkle with white pepper. Preheat a large nonstick skillet over high heat. Add the oil. In batches if necessary, brown the meat on all sides, about 3 minutes. Add the onions, enough of the water to cover the bottom of the pan by 1/4 inch, and the bouillon cube. Cover, reduce the heat to medium-low, and simmer until tender, 20 to 40 minutes, depending upon the cut of meat.

EASY SMOTHERED BEEF/MOOSE/VENISON



Easy Smothered Beef/Moose/Venison image

This is an easy way to cook a less tender or wild cut of meat... and makes its own gravy. Great for a family dinner or may be easily increased if putting on a meal for large groups of 50-100.

Provided by Aroostook

Categories     Deer

Time 4h15m

Yield 12 serving(s)

Number Of Ingredients 8

3 -4 lbs roast
3 lbs onions, peeled and sliced
1 package onion soup mix
water
salt
pepper
1/4 lb margarine
flour

Steps:

  • Dredge roast in flour, salt and pepper.
  • Heat dutch oven or other large covered baking dish.
  • On the stovetop, brown roast in margarine.
  • Add water enough to cover roast.
  • Sprinkle with onion soup mix and onion slices.
  • Place in 350 F oven for 3 1/2 hour covered or follow crock pot instructions for roast of this size.
  • Serve w/ baked potatoes and green peas.

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