2182. MOOSE ROULADES in CREAM SAUCE with BACON and UNCOOKED LINGONBERRIES

500 grams moose fillet
50 grams bacon
8 cornichons (small pickled gherkins)
8 toothpicks
salt & pepper
1 onion, quartered
1 beef stock cube
2 dl (20 ml) cream
2 tablespoons flour (for thickening)

Lingonberry Relish
200 grams lingonberries
100 grams sugar

Moose Roulades: Slice the meat into 8 equal slices and pound them. Season lightly with salt and pepper on one side. Put one bacon-wrapped cornichon on each slice of the meat and roll it up, securing the roulades with toothpicks. In a pot, bring to the boil 5dl of water, together with the beef stock cube and the onion. Heat a skillet with butter. When the foam subsides, add the roulades and brown them well on all sides. Place the roulades in the pot with the bouillon and simmer for about 15-30 minutes. The cooking time can vary depending on the age and quality of the meat. Remove a roulade to check - they should be tender but not boiled to shreds. Once the roulades are sufficiently cooked, remove and let them cool slightly while you make a sauce from the bouillon and meat juices. There should be about 3 dl left of the bouillon - whisk together with the flour and the cream, making sure there are no lumps. Whisk this into the boiling meat juice, stirring constantly for about 5 minutes. Season to taste. Remove the toothpicks and return the roulades to the sauce.

Lingonberry Relish: Mix together the lingonberries and sugar. Let stand about 2 hours before serving. Serve with the moose roulades with boiled potatoes, vegetables and the lingonberry relish.


bacon recipe courtesy of: Planet Food Scandinavia | Pilot Guides, the official Globe Trekker website, Pilot Film & Television Productions Ltd., The Old Studio, 18 Middle Row, London W10 5AT, UK

2129. SIRLOIN TIP MOOSE ROAST with BACON and DIJON MUSTARD

sirloin tip moose roast (2-3 pound)
1 whole bulb garlic, coarsely chopped
3/4 cup beef broth
3 tablespoons Dijon mustard
1/2 cup red wine
3/4 cup water
1 medium onion coarsely chopped
freshly ground pepper
2 slices bacon
6 drops liquid smoke
2 sticks celery (halved)

Combine all ingredients in your slow cooker. I set up the roast with the bacon on top so the fat will add flavor to the roast. Cook your roast covered for about 8 hours on low or until you reach your required doneness. When done, remove from slow-cooker, let stand for 5-10 minute before cutting. If you don't do this all the juice will run out of the meat. Strain the ingredients from the slow cooker, and make your gravy add some potato water as you see fit.


bacon recipe courtesy of: Mark, all-about-moose.com

923. MOOSE STEW with BACON

3 slices bacon, cut up
4 medium onions, quartered
4 medium potatoes, quartered
1 package fresh or frozen green beans
3 bay leaves
2 lb moose, cubed
4 carrots, sliced
1 package fresh or frozen peas
1 (46 oz.) can tomato juice

Brown bacon in heavy kettle. Add meat and brown on all sides. Add onions and saute. Add all remaining ingredients and simmer 1 hour or until flavors are mixed and vegetables and meat are tender. Remove bay leaves.


courtesy of: Bowhunting Canada

77. BACON-STUFFED MOOSE ROAST

1-4 lbs. moose roast
3-4 strips bacon
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1 teaspoon dry mustard
4 tablespoons brown sugar
2 1/2 cups water
1/2 cup white wine vinegar
2 tablespoons chopped onions
3 tablespoons flour
1 cup cranberry juice
1 cup milk

Remove fat from moose and wipe well with clean cloth.

Lard the roast as follows - cut bacon into 2" strips, pierce the roast with a sharp knife at 2 " interval and insert bacon into holes - place roast into glass or earthenware bowl.

Mix the following ingredients and pour over roast.

Cover and marinate roast for 24 to 48 hours in the refrigerator.

Turn roast often if marinate does not cover completely.

Marinate - salt, pepper, cinnamon, cloves, mustard, brown sugar, water and vinegar -remove roast from marinate and place in covered roaster at 350 degrees for approximately 1 hour

Add onion flakes, cranberry juice and continue cooking roast until tender, approximately 1 more hour.

When cooked, remove from pan to hot platter.

Add flour to pan dripping and cook for 5 minutes

Add milk, stirring constantly until gravy is desired thickness.


courtesy of: Northern Cookbook, by Eleanor Ellis