Delicate Moose Recipe #89694
I know, I know -- you think of moose as a tough critter -- long muscular legs, beady little eyes, and with those antlers (horns we call 'em) able to handle himself in the rough and tumble. Well, let me tell ya -- they're as nice an animal as you'll ever meet --- sweet -- tender -- and downright delicate as this recipe shows (Sorry PETA =) This recipe's for Laudee -- who is still trying to figure out how I make moose strips =0
by Aroostook
50 min | 20 min prep
SERVES 6
- 1 1/2 lbs ground moose
- 1 (30 count) package saltine crackers, finely crushed
- 1 cup parmesan cheese
- 1/2 cup ketchup
- 1 can cream of mushroom soup
- 2 eggs, beaten
- 1/2 teaspoon ground pepper
- 1 1/2 teaspoons onion powder
- 1 (14 ounce) can chicken broth
- 1 quart tomato sauce or tomato juice
- Preheat oven to 375F Grease two baking sheets Mix first eight ingredients.
- Shape meat into meatballs Place meatballs on baking sheets Bake for 15 minutes in oven.
- (The cheese may ooze out a bit…it’s no biggie) Pour sauce/juice and broth into a (crock) pot and heat Remove meatballs from baking sheet and place gently in sauce.
- Simmer until meatballs are cooked through.
- Baste the top meatballs if needed.
- (Do NOT stir or you will have moose mush…. not a pretty sight!) Serve on rice, noodles or on mashed potatoes.
- Be sure to have some bread on hand to sop up the sauce.
- (I don’t add salt to this recipe as the saltines, soup and sauce/juice have salt added. Personal preference.) This one’s for you, Laudee.
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5 stars