Montana Mountain Moose Noodle Bake Recipes

TOUTONS

Steps:

• When the white bread dough has risen and is ready to shape for its second rise, break of some small pieces about the size of an egg and then flatten then in the palms of your hands.
• Add some back fat, dripping or butter to a heavy based skillet/frying pan and heat it up until the fat has melted (and the back fat pork pieces are crispy); then drop the pieces of bread dough in to the pan.
• Fry the pieces of bread over a gentle heat for about 5 to 6 minutes, turning them half way through until they have puffed up and are light brown in colour.
• Serve them immediately with butter and molasses, or with maple syrup, maple syrup butter or golden syrup.
• Combine the flour, yeast, salt and sugar together in a bowl or in a food mixer with a dough hook; then add the melted butter and milk. Knead until smooth - this will take about 8 to 10 minutes, or if using a food mixer, knead for 4 to 5 minutes until the dough is smooth and has not lumps.
• Put the dough into a floured bowl and cover with some cling-film or a clean tea towel, set it somewhere warm and allow to rise for about 1 hour - it should double in size in an hour.
• Grease 2 x 2lb (450g) loaf tins with butter and flour a board or the work surface. Tip the dough out onto the floured surface and cut into 4 or 6 equal pieces. Shape each piece into a ball and place 2 to 3 balls of dough into each loaf tin. Cover and allow to rise for a further 1 hour or so - the dough needs to be 2" (5cms) above the sides of the loaf tin.
• Bake for 30 to 40 minutes in a pre-heated oven 180C/375F/Gas 5 until well risen and golden brown. (Check the loaves are cooked by carefully turning them out of the tins and tapping the base of the loaves, they should sound hollow if they are fully baked.)
• When they are baked, turn them out onto a wire cooling rack and allow to cool. If you want, you can brush the tops of the loaves with some melted butter for a glaze and a slightly softer crust.

MOOSE STEAK

Steps:

• Preheat oven to 350°. Cut steak into serving-size pieces. Combine the cornstarch, mustard, salt and pepper; rub half over steak. Pound with a meat mallet to tenderize. Rub with remaining cornstarch mixture; pound on both sides with the mallet. , In a large skillet, brown steak in oil. Transfer to a greased 2-1/2-qt. baking dish. Top with tomatoes, onion and carrot. Bake, covered, until meat is tender, 1-1/4 to 1-1/2 hours. Serve with noodles if desired.

CANADIAN MOOSE LASAGNA

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly coat a 9x13 inch pan with olive oil.
• Heat oil in a frying pan over medium-high heat. Cook onions and garlic in oil until tender and semi-transparent. Stir in mushrooms, and cook until soft. Remove from heat.
• In a sauce pan, combine spinach and 1/4 cup water. Cover, and cook over medium heat until wilted. Drain. In a large bowl, mix together spinach, onion mixture, and ricotta cheese.
• In a frying pan, brown moose meat over medium-high heat, stirring frequently. When the pink color is almost gone, stir in the cocoa and brown sugar. This removes the gamey-ness. Once the meat is well browned, drain to remove excess grease. Stir in spaghetti sauce and water, and season with oregano, Italian seasoning, and salt and pepper.
• Ladle enough of the meat sauce into a 9x13 inch baking dish to cover the bottom in a thin layer. Arrange a single layer of oven ready noodles over the sauce. Spread one half of the ricotta cheese mixture over the noodles, and top with some of the tomato sauce and a sprinkle of parmesan and mozzarella cheese. Repeat with remaining ingredients, ending with a generous layer of mozzarella cheese. Cover pan with aluminum foil.
• Bake for 45 minutes, or until lasagna is hot and bubbly.

MONTANA MOUNTAIN CAKE

Steps:

• Preheat oven to 375°F.
• Grease three 8" layer cake pans; dust lightly with bread crumbs.
• Sift dry ingredients together.
• Cream butter and sugar; add vanilla.
• Beat in eggs, one at a time, until well blended.
• Beat in chocolate.
• Add water alternatively with dry ingredients.
• Divide batter into cake pans, spread to level, then push batter up the sides a little bit leaving a slight concavity in the center.
• Bake for 25 to 30 minutes or until cake just begins to pull away from the sides of the pan.
• Cool 5 minutes in the pan, then invert and cool completely on cooling racks.
• If necessary for even frosting, cut the tops level.
• Frost layers, staking them, and sides with your favorite frosting (I like coffee flavored Seafoam Frosting).
• With your spatula, quickly pull frosting up in peaks all over the cake.