Rex Trulove
This is the dish I mentioned coming up with a few days ago, using ground moose. It should also work with ground beef or ground venison, elk, or bison. Moose and venison are simply a lot leaner than beef.
Ground meat and rice ingredients:
1 pound ground meat
1 onion, diced
1 bell pepper, diced
1/2 teaspoon garlic
1 can Italian seasoned stewed tomatoes, diced
1 cup uncooked brown rice
1 cup tomato juice
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1/2 teaspoon oregano
Ground meat and rice instructions:
1. In a deep skillet, brown the ground meat, onions, garlic, and bell pepper over medium heat.
2. Add the tomatoes, tomato juice, and rice, heating it to a boil, then cover and turn down the heat to a simmer.
3. Stir occasionally and cook for 20 minutes. Remove the cover, stir in the oregano, and cook for an additional 10 minutes.
Serve hot.
During the cooking, the rice softens and soaks up the flavor of both the meat and the tomatoes. A person could easily alter this by adding a can of whole kernel corn. More rice and tomato juice could also be added, but the ratio of rice to fluid should be maintained at about 1 to 1. I purposely kept the seasoning simple, but you can add other seasonings if you wish. In fact, broth could also be used instead of tomato juice.
This is a hardy, flavorful, and filling meal that is easy to make and it only takes around a half-hour. It tastes so good that I’m likely to make it again since I have several packages of ground moose. Eventually, I’ll probably try this with ground beef. I love simple meals that taste great.
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Not everyone is able to prepare moose delicious. It needs special spices and marinates to be soft and melt in the mouth.
The age of the animal also comes into play. If it is older, it tends to be as tough as shoe leather. In this dish, it wasn’t tough, but that is probably because it was ground.
I had no idea people eat moose. Needless to say I have never tried it. I do like venison so, i would most likely enjoy it.
You probably would. Moose tastes very much like venison, which isn’t surprising since a moose is the largest kind of deer. LIcenses and tags are issued for moose hunting, but they are very limited, to make sure that moose aren’t overhunted. Thankfully, the population is increasing, particularly in the past decade because the northern areas have been getting colder, harsher, longer winters. Moose require the cold and can actually die of the heat when it gets up around 70° F.
I’ve never tried elk or moose before. But venison and bison I did. Also kangaroo.
I’m not sure how kangaroo compares to venison, but moose tastes very similar. Elk does, too. They are just much larger.
Very nice and useful.
Thank you so much for sending the recipe.
This recipe turned out quite well.
Not much Moose around here, but Red Deer or Roe Deer should be a good substitute.
Definitely. Moose tastes very much like venison.
It does sound rather delicious.
It sure tasted that way.