I had to sit this hunting season out to take care of our 4 month old baby boy (a job I wouldn’t trade for the world!), but our crew was able to get the job done yet again and fill our freezer! Speaking of that, here’s a photo of the blessing we were given…that now lives frozen in our garage! I tried my hand at a new recipe that I decided to share with you, and that is Cranberry Moose served over rice!
Like I mentioned, this fresh moose meat inspired me to try out a new recipe and it was a winner! It is inspired by a recipe in Preparing Fish and Wild Game, an amazing recipe book that I would highly recommend to anyone cooking with wild meats! With a little inspiration from the book and my own intuition, a new Cranberry Moose recipe was born!
1 Tablespoons olive oil
1.5 lbs moose (steak or stew meat), cut into 1 inch cubes
1 large oion, cut into 8 wedges
1 cup beef stock
1/2 cup dry red wine
1 Tablespoon balsamic vinegar
2 cloves garlic, minced
1 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
1/2 package (6-8 oz) fresh cranberries
1/4 cup packed brown sugar
1/4 cup all purpose flour
1/4 cup water
4 cups hot cooked brown rice
parsley for garnish
1. In a large Dutch oven (or pot), heat the olive oil over medium-high heat. Add the moose cubes and cook for 4-6 minutes, or until meat is no longer pink, stirring frequently
2. Stir in onion, stock, wine, vinegar, garlic, thyme, salt and pepper. Bring to a boil over high heat. Reduce heat to low and cover. Simmer for 1 hour, or until meat is tender.
3. In a medium mixing bowl combine cranberries, brown sugar, flour and water. Stir into meat mixture. Cook for 5-8 minutes or until sauce is thickened, stirring frequently. Serve Cranberry Moose over rice. Garnish with parsley.
If you decide go give our Cranberry Moose recipe a try, give us a shout and let us know how it turned out! Give it a tweak? Let us know what you added and/or omitted to make it your own! Looking for another winner, try our Chicken Fried Moose recipe!