SANDRA'S HOMEMADE MILD SWEET ITALIAN MOOSE SAUSAGE

It's imperative to let the flavors meld for a minimum of 12 hours
prior to cooking
this wonderful moose sausage...

Yield: Four 2-1/2 lb. portions (total of 2 lbs.)
Prep: 20 Mins.
Cook Patties: 3-4 Mins per side (7-8 Mins total)

Meld Flavors: 12 hours

 
INGREDIENTS
 
2 pounds lean ground moose (venison or other meats and poultry work well too)
1 tablespoon red wine vinegar
1 teaspoon dried parsley
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1 teaspoon kosher salt
1/2 teaspoon fine-ground black pepper
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground fennel seed
--(crush whole seeds in a mortar and pestle or spice grinder)
¼ teaspoon brown sugar
⅛ teaspoon dried oregano
⅛ teaspoon dried thyme
 
METHOD
 
Place ground moose and red wine vinegar in the bowl of a food processor, sprinkle with parsley, garlic powder, onion powder, basil, salt, black pepper, paprika, red pepper flakes, fennel seed, brown sugar, oregano, and thyme. Gently pulse until flecks of spice are evenly distributed throughout meat (scraping down sides as needed).
 
Form mixture into four 3-inch squares (1/2 lb. ea.), double-wrap each in plastic wrap, label, and date. Refrigerate for at least 12 hours before cooking, or freeze* directly.
 
To cook thawed sausage, heat a large skillet over medium heat. Form mixture into 3" patties that are 1/2" thick.  Working in batches, cook sausage patties in the hot skillet until no longer pink in the center, about 3-4 minutes per side. An instant-read thermometer inserted into the center should read 160F.
 
TIP:
*You can freeze the sausage if desired - when ready to use, pull out of freezer and thaw in refrigerator overnight then continue to prepare as stated above.

Here is the frozen version
(made yesterday and froze overnight)

SANDRA'S ALASKA INSTANT POT VENISON (deer) ROAST

So easy and quick to put together, with an end result of no game-taste,

including fall-apart tender meat, and superbly delicious!!

Serves: 8-10
Prep: 15 Mins.

Cook: 80 Minutes

Pressure build/release: 40 Minutes

INGREDIENTS

2 Tbsp Mazola oil

5 lb venison roast, thawed and trimmed of excess fat and sinew (deer fat is not pleasant to the palette)

3 cups low-sodium beef broth

2 pkgs brown gravy mix

1 Tbsp worcestershire

1 tsp low-sodium soy sauce

2 Tbsp distilled vinegar

SEASONINGS

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp paprika

1/2 tsp pepper

METHOD

Set Instant Pot to sauté and when hot add olive oil. Sear meat on all sides.  Remove to plate.

To pot, add beef stock, gravy packages, worcestershire, soy sauce, and vinegar. Whisk together, while scraping bottom of pot to get any stuck on pieces off the bottom to prevent burning. Place trivet back on bottom of pot.

Add meat back to pot. Place cover on instant pot, and turn top knob to sealing.

Cook on Manual high pressure 80 minutes. Natural release pressure for 20 minutes, then turn to venting to release any remaining pressure.

Open instant pot; remove meat for carving, adding as much liquid as you desire to keep meat moist (I use about 1 cup).  You can cube meat for soups/stews/chili, shred for French Dip sandwiches with horse radish-mayo or tacos or enchiladas or add bbq sauce for shredded beef sandwiches on hamburger rolls, etc. 

Save any remaining stock (should yield about 3 cups) in an airtight Mason Jar(s) for future use as an Au Jus, or for soups/stews after cooling to room temperature, cover, then store in refrigerator. ~ Enjoy!

SANDRA'S INSTANT (Ground) CORNED-BEEF-STYLE SEASONING BLEND

A quick and easy method in which to add
a corned-beef
flavor to 3 lbs of cooked (sliced/shredded) venison/moose/beef roast.

I came up with this recipe so I could prepare grilled Reuben sandwiches
any time to my heart's desire...

Yield: (1/2 tablespoon)

Prep: 5 Mins.

INGREDIENTS

1/4 teaspoon freshly ground black pepper

1/4 teaspoon ground mustard

1/4 teaspoon ground ginger

1/4 teaspoon ground allspice

1/8 teaspoon ground cinnamon

--3 lbs sliced/shredded cooked venison/moose/beef

--1/2 cup hot broth (either venison/moose/beef)

METHOD

In a small bowl/ramekin, mix all ingredients.

Whisk spice mixture with 1/2 cup hot broth (venison/moose/beef). Add to 3 lbs. of sliced/shredded cooked venison/moose/beef; microwave for 2 minutes to incorporate spices into meat for a corned-beef flavor. 

Enjoy on your favorite Reuben grilled sandwich, or serve with steamed cabbage and carrots for a main dish!

SANDRA'S ALASKAN 2-HOUR INSTANT POT "FROZEN" VENISON MOOSE ROAST

I like to make my venison/moose roast using this method,

without adding tomatoes and/or veggies,

so I have flavored, cooked and tender meat to use in MANY recipes.

Simply portion out cooked meat into separate Ziploc bags

to refrigerate and/or freeze to use in the future

(e.g., to transform into enchiladas, tacos, burritos, soups, stews,

French dip sandwiches, and more)...

Yield: 3 lb roast

Prep: 5 Mins.

Cook: 120 Mins.

Pressure: Appx build/decrease times at beg/end, respectively = 10 mins ea.; 20 mins. total

INGREDIENTS

3 lb. FROZEN venison/moose roast

--(thaw just enough to remove plastic/paper wrap and/or string);

--trim sinew and excess fat (as fat from venison does not have a pleasant feel on the palete)

1 pkg McCormick Dry Stew Seasoning mix

3 cups hot water

3 teaspoons beef base paste

1 teaspoon garlic powder

1 teaspoon onion powder

2 tablespoons cider vinegar

2 tablespoons Worcestershire

METHOD

Place trivet in bottom of  instant pot, then place FROZEN venison/moose roast on top of it.  Add all the remaining ingredients to a 4-cup glass measure; whisk to combine, and pour over roast in Instant Pot.

Place lid on instant pot, close vent valve. Set to MANUAL; HIGH PRESSURE for 120 MINUTES. (Will take about 10 minutes to come up to pressure.)

At the end of 120 minutes, NATURAL RELEASE pressure (will take about 10 minutes). Lift lid, and remove roast. ~ Enjoy!

~~~~~~~~~~~~~~~

Tip:

You will end up with about 3 cups of stock, which you can thicken to a gravy with a cornstarch or flour slurry, if so desired. 

I like to use my gravy separator, then freeze stock for soups/stews later on.

----I purchased the Instant Pot via Amazon Prime here:

Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer

SANDRA'S SPECTACULAR SLOPPY JOES

A quick and easy lunch or dinner.

Also, it's a perfect take-along dish if you wish to double or triple the recipe

for functions ~ keep warm in a slow cooker though and serve as sliders!

Servings: (4)

Prep: 10 Mins.

Cook: 15 to 20 Mins.

INGREDIENTS

1 lb extra-lean ground moose (or venison, or beef)

1/4 teaspoon granulated garlic

1/4 teaspoon granulated onion

1/2 cup diced celery

1/4 cup diced yellow onion

1/4 cup diced red bell pepper

1 (8oz-can) tomato sauce

1⁄4 cup ketchup

2 tablespoons spicy barbecue sauce (I use Stubb's Spicy)

1 tablespoon light brown sugar

1 teaspoon dry mustard

Freshly ground pepper, to taste

1 teaspoon soy sauce

1 tablespoon Worcestershire sauce

1 tablespoon cider vinegar

METHOD

In a large non-stick skillet over medium-high heat, brown ground meat, celery, bell pepper and onion.

Stir in remaining ingredients, reduce heat to low, cover and simmer 15-20 minutes, stirring occasionally.

Serve open-face style over toasted buns with a side of prepared Sandra's potato salad or coleslaw. ~ Enjoy!

~~~~~~~~~~~~~~~

Tip: I toast my buns in my toaster set on the 'bagel setting,' or feel free to do so in the oven under the broiler.

SANDRA'S ALASKAN RUSTIC CABIN VENISON CHILI with TOPPINGS

A tasty and quick 30-minute meal that is delicious and hearty
on a rainy Alaskan summer day as we've had today...

Servings: (4-6)

Prep: 10 Mins.

Cook: 20 Mins.

INGREDIENTS:

Chili:

1 lb. lean ground venison (moose, caribou, elk, beef, or poultry)

1/2 sweet white onion, diced

1 carrot, scrubbed and finely diced

1 (15-oz. can) tomato sauce

1 (15-oz. can) low-sodium chicken broth

1/4 cup Summer Ale - Alaskan Brewery (save remainder to have with dinner ;)

1 (15-oz. can) Cannellini Beans (I used Bush's), rinsed and drained

1 to 1-1/2 tablespoon(s) chili powder (more or less to your desired spiciness; we use 2 TBs!)

1/2 teaspoon granulated garlic

1 teaspoon ground cumin

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Toppings:

- Shredded sharp cheddar cheese

- Diced white sweet onions (soaked in cold water for 5 mins., then drained-keeps 'em mild yet crispy)

- Fresh tomato, finely diced

METHOD:

Heat a medium-size 4-qt. heavy-bottom saucepan over medium-high heat and brown the ground venison. Add all the remaining ingredients in the order listed. Bring chili to a boil, then reduce to a low simmer, cover, and let cook for 20 minutes, while occasionally stirring.  Serve immediately into individual bowls while topping with the remaining ingredients, as listed. ~ Enjoy!

~~~~~~~~~~~~~~~~~

Tip:

A nice quick addition I added is fresh crispy french bread (cut into 1" slices on the diagonal and placed on a baking sheet after brushing with melted garlic butter) and baked at 375 degrees for 5 to 7 minutes, depending on your desired crispiness. This I did while the chili was simmering.

SANDRA'S HOT ALASKAN MOOSE TACO DIP and MINI-BISCUIT APPETIZER

I created this recipe after being inspired by several variations that I've had in the past.

Here's my 'Alaska Spin' on this delightful appetizer

--------

You are able to make it to your exact spiciness level versus my medium version ~

simply substitute milder salsa for a lighter dip

or hotter salsa for a dip with more zest...

Yields: 6 to 8 servings

Prep: 15 Mins.

Bake 23-25 Mins.

INGREDIENTS

Dip:

1 lb extra-lean moose burger

1/4 teaspoon granulated garlic

1/4 teaspoon granulated onion

1 pkg. dry cheesy taco seasoning mix

2 cups medium salsa (from Costco)

1 cup Mexican-blend shredded cheese

1 cup shredded medium cheddar cheese

1 (4 oz. pkg.) cream cheese, cubed at room temperature

--2 green onions (both white and green parts), sliced

Atop dip/mini-biscuits:

1 pkg. Grand Biscuits, quartered and formed into balls

1 tablespoon melted butter

1/2 teaspoon granulated garlic

1 teaspoon dry cilantro

Paprika

METHOD:

Preheat oven to 350 degrees, while placing rack on lower 2/3'rds of oven, including placing a medium-size pan on the rack (you'll later be placing the cast iron skillet on this to catch potential drips).

Heat a seasoned, 10" medium-size cast iron skillet to medium high heat on the stovetop, then brown the burger with 1/4 teaspoon each of granulated garlic and granulated onion. After about 5 minutes of browning, add the cheesy taco seasoning and salsa, stir to combine. Reduce heat to low and let simmer for 5 minutes.  Turn off heat and fold in the three cheeses, just until melted and combined. Sprinkle top-center of mixture with green onions.

While reserving 9, place remaining biscuit balls around the perimeter. Place the reserved 9; one in center, and other 8 around it (see above photo).

Melt in the microwave the butter in a ramekin with 1/2 teaspoon of granulated garlic for 30 seconds. Using a pastry brush to combine. Brush the butter mixture gently over all biscuit balls. Sprinkle biscuit balls with 1 teaspoon dry cilantro and some paprika.

Place cast iron skillet in the preheated oven atop the hot pizza pan and bake for 23-25 minutes, until all biscuits are golden brown. Let hot dip cool 5 minutes (so you don't burn yourself), then serve immediately family style. ~ Enjoy!

SANDRA'S RUSTIC ALASKA MOOSE STROGANOFF

A scrumptious meal I created today that we will definitely be preparing often!

It's so easy to toss these ingredients together
and let the skillet do the majority of the work 
for such a phenomenal outcome...

Servings: 4 to 6

Prep: 10 Mins.

Cook: Appx. 2 Hrs.

INGREDIENTS

4 moose cube steaks, thawed, cut each into large pieces

Kosher salt and freshly ground pepper to taste

1 tablespoon olive oil

1 tablespoon unsalted butter

1 large garlic clove, finely chopped

1 tablespoon all-purpose flour

2 tablespoons rice vinegar (unseasoned)

2 cups low-sodium beef broth

1 large dry bay leaf

1/2 teaspoon dry thyme leaves (or 1/4 teaspoon ground)

1 medium yellow onion, chopped

1 (10.5-oz. can) Cream of Mushroom Soup

8 medium button mushrooms, wipe clean, slice 1/4" thick

1/4 cup sweet petite frozen peas (no need to thaw)

1/2 cup sour cream

--1 pkg prepared wide egg noodles (we like 'No Yolk')

METHOD

Heat a large heavy-bottom skillet or Dutch Oven to medium-high heat. Add the olive oil and butter. Once the butter has melted in the oil, add the meat pieces and sear, just until browned on both sides.  Add the garlic and sauté for 30 seconds.  Sprinkle in flour and sauté until it's incorporate, about 1 minute.  Deglaze skillet by adding the rice vinegar, and let it cook for 1 minute, while scraping bits off bottom.  Add beef broth, bay leaf, thyme, and onion; mix to combine. Bring to boil, cover, and reduce heat to low to gently simmer for 1-1/2 hours, or until meat is tender.

Add the cream of mushroom soup, mushrooms, and frozen peas. Once a gentle simmer is reached, cover, and cook for a 1/2-hour longer while occasionally stirring. Fetch out bay leaf, and discard.

Remove skillet from heat and add sour cream, folding to incorporate.  Taste for seasonings, adding additional kosher salt and freshly ground pepper, if desired. 

Serve immediately over wide egg noodles. ~ Enjoy!

SANDRA'S MOOSE SAUSAGE and CARAMELIZED PIZZA HAND PIES

Delectable filling includes a combination of

caramelized onion, polish-sausage-style moose, mozzarella,

parmesan, parsley and a red sauce...

Yields: (8 Hand Pies)

Prep: 30 Mins. (Not including pizza dough 10-Min/1-Hr prep/rise time)

Bake: 30 Mins.

homemade pizza dough

INGREDIENTS

2 teaspoons olive oil, plus more for drizzling

1/2 red onion, thinly sliced

Pinch of sugar

Kosher salt and freshly ground black pepper, to taste

1/2 recipe of homemade pizza dough

All-purpose flour, for dusting

2-1⁄4 cups shredded mozzarella

1/2 cup (6" piece) polish-sausage-style moose [Alaska Sausage Company], casings removed, cubed

 -- (Render fat by cooking on low for 5 minutes in a dry skillet; drain on paper towel lined plate)

2 tbsp. finely chopped fresh parsley

homemade pizza sauce

3 tablespoons homemade pizza sauce, plus more for dipping when serving

1⁄2 cup shaved parmesan

-- Egg wash:

1 large egg slightly beaten

1/4 teaspoon water

-- Coarse kosher salt, sprinkle tops before baking

METHOD

If previously refrigerated, make sure pizza dough is at room temperature (takes about 1 hour).

Meanwhile, heat 2 teaspoons olive oil a medium skillet over medium heat. Add the onion, sugar, salt, and pepper, and reduce heat to low. Cook, stirring occasionally, until caramelized, about 30 minutes, let cool. [Can easily be prepared ahead of time.]

Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.

Dust work surface and dough lightly with flour. Using a rolling pin, roll dough into a rectangle large enough to cut out 16 squares about 1⁄4" thick. Use a 3-1/2" square cutter, or knife, to cut dough into squares. If dough becomes hard to roll, simply let it rest 10 minutes, then continue working it.

Brush olive oil over center (not edges) of half of the square bottom sections. Dividing ingredients equally among half of the squares without over-filling - sprinkle each with half the mozzarella. Top with moose sausage, caramelized onion, and parsley; drizzle with pizza sauce. Sprinkle remaining mozzarella and the parmesan over top of each. Place top of squares over filled bottom squares, press edges to initially adhere with fingertips, then with a fork tines to completely seal.  Brush center of tops of pizza pies with egg wash mixture. Finish tops with a light sprinkle of coarse kosher salt.

To cook the pizza hand pies, place pies on prepared baking sheet, cut two small slits on top of each (to vent steam while baking). Bake until crusts are puffed and golden, about 30 minutes. Let set for 5 minutes before serving. Serve with warm pizza sauce for dipping alongside. ~ Enjoy!

~~~~~~~~~~~~~~~~~
Tip:
Feel free to substitute the moose sausage with cooked pork polish sausage, salami, or pepperoni, that's divine too!

SANDRA'S MOOSE-MEDITERRANEAN-MEATBALLS and SPAGHETTI

This entree sounds fancy

but it's a breeze to make in about 1/2 hour

with typical on-hand ingredients...

Servings: (6 to 8)

Prep: 15 Mins.

Cook 25 to 30 Mins. (= Total time)

INGREDIENTS

Meatballs:

2 slices wheat bread, left whole

1/2 cup milk

1 lb. ground moose (venison, caribou, elk, beef, poultry, and so on)

2 tablespoons dried parsley

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground cumin

1 large egg, beaten

1 teaspoon granulated garlic

--1/4 cup olive oil (for searing, reserving some after searing meatballs for sauce)

Sauce:

--2 tablespoons drippings (reserved, as stated above)

2 (14.5 oz. cans) diced tomatoes, with juices (do not drain)

3 tablespoons red wine vinegar

1/2-1 teaspoon dried chili flakes (depending on how spicy you want it -- I like 1 tsp.)

1 teaspoon dried oregano, or 1/2 teaspoon ground oregano

--1/2 box thin spaghetti, prepared according to package directions

METHOD

Meatballs:

In a small and flat dish, add the bread slices and cover with the milk; set aside to absorb.

In a medium bowl, add the ground moose, parsley, salt, pepper, cumin, beaten egg and garlic, use clean hands to mix and  combine. Slightly squeeze a tiny bit of milk off and break the bread into small pieces while adding to the meat mixture. Mix mixture lightly, just to combine, then form into 1" meatballs. (Form all the meatballs prior to cooking to ensure even searing.)

Add the olive oil to a Dutch Oven and set heat to  medium-high. When oil is hot, add the meatballs in 2 separate batches and gently sear on all sides (top, bottom, and around sides of meatballs), about 1 minute on each side, until dark golden brown. Transfer meatballs from Dutch Oven to a plate, using tongs. Reserve 2 tablespoons drippings in pot; reduce heat to medium.

Sauce:

Add the tomatoes, red wine vinegar, chili flakes and oregano and stir. Bring to a boil; reduce to a very gentle simmer (so the addition of the meatballs is undisturbed). Using tongs, gently add the meatballs to the pot of sauce in an even layer.  Leave pot uncovered, and let simmer happen very gently to allow sauce to reduce and meatballs to cook through.

Pasta:

Meanwhile, prepare your favorite pasta (I adore thin spaghetti). ~ Enjoy!

MAX'S ALASKAN MOOSE-SWEET ITALIAN SAUSAGE SPAGHETTI

A comfort-food dish that you and your family are bound to love
as much as my husband Max and I do...

Servings (8 to 10)

Prep: 20 Mins.

Cook: 2 Hrs.

INGREDIENTS:

Sauce:

1 lb (or so) moose, venison, or beef burger

1 lb (or so) ground Johnsonville Sweet Italian Sausage

3 ribs celery, finely chopped

1 small yellow onion, finely chopped

1/2 of a large red bell pepper, finely chopped

2 garlic cloves, minced

1 (29-oz can) tomato sauce, plus

--1 (16-oz. can) tomato sauce

1 (16-oz. can) Italian Stewed Tomatoes, do not drain but chop tomatoes

3 to 4 tablespoons honey, to taste

1 tablespoon dried sweet basil

1 tablespoon dried parsley, or a small bunch of chopped fresh parsley

1 tablespoon dried Italian herb seasoning

Finish:

--Balsamic Vinegar

Serve with:

--12 oz. prepared thin spaghetti, according to package directions

--Freshly grated parmesan

--Loaf of prepared garlic bread

METHOD

In a large, heavy-bottom pot, brown the burger and sausage, then drain. Add the remaining ingredients, in the order listed above, to the pot.  Simmer, covered, for a couple of hours; stirring occasionally. Finally, add several good shots of Balsamic Vinegar.

In the meantime, prepare thin spaghetti noodles.

Serve sauce over pasta and sprinkle with freshly grated parmesan, including a side of warm garlic bread.

SANDRA'S ALASKAN SWEET-N-TANGY MEATBALLS

Moist and tender meatballs simmered in a delectable, sweet and tangy sauce.

~~~

You may also choose to serve these scrumptious meatballs with a meal as a side

or over prepared steamed rice!

Servings: (4 to 6)

Prep: 15 Mins.

Cook: 20 Mins.

INGREDIENTS

1 large egg, beaten

1 cup barbecue sauce (I used Sweet Baby Ray's), divided

1 lb. lean ground moose (or venison, elk, caribou, beef, poultry)

3 tablespoons minced yellow onion

3 tablespoons peeled (Yes, peeled) and minced red bell pepper

1/4 cup panko

1/2 teaspoon seasoning salt (I used Johnny's)

1/8 teaspoon freshly ground black pepper

1 tablespoon canola oil

1 (8 oz can) pineapple tidbits (or crushed) in juice, undrained

1/4 cup water

For a meal (serve with):

--2 cups of rice, prepared according to package directions

METHOD

In a medium bowl, beat the egg. Add 1/4 cup barbecue sauce (reserving remaining 3/4 cup), ground meat, minced onion and bell pepper, panko, seasoning salt, and pepper; gently mixing just until blended. Using a mini scoop for uniformity; roll firmly into 1-1/4" balls (approximate 28 to 30 meatballs). [You may prepare the meatballs ahead of time, just cover and refrigerate for a few hours.]

Add 1 tablespoon canola oil to a large, heavy-bottom skillet; heat over medium-high heat. Brown meatballs, about 3 minutes per side. Remove, using a spoon, excess oil from bottom of skillet while retaining drippings.  Place remaining 3/4 cup barbecue sauce, pineapple with juices, and water in skillet; gently stirring to combine. Bring to a boil. Place cover slightly ajar over skillet, and reduce heat to low. Simmer 12 to 15 minutes, until meatballs are cooked through (160-degree internal temperature) and sauce has slightly thickened. Gently shake skillet occasionally while cooking so as not to disturb and break apart the meatballs.

Meanwhile, if using, prepare rice according to package directions. 

Serve meatballs as an appetizer with toothpicks, as a side to your meal, or over prepared rice. ~ Enjoy!

SANDRA'S ALASKAN SLOW COOKER MOOSE STEW

A soulful and hearty slow-cooker stew you'll be making often, I'm sure!

It's very versatile; you're able to change up the vegetables to use what

you have on-hand in your refrigerator, as did I...

Servings: (10-12)

Prep: 20 Mins.

Slow Cook: 6 Hrs.

INGREDIENTS

In skillet (pre-sear meat - takes about 20 mins.):

1 tablespoon vegetable oil

2 lbs moose meat, cut into 3/4" cubes (or other meat, i.e., venison, beef...)

1/4 cup all-purpose flour

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1 clove garlic, minced

1/2 cup hot tap water (to deglaze skillet)

1st addition (add to crock pot along with prepared meat, cover, and cook 3 hours on high):

1 heaping teaspoon beef base (I use Better Than Bouillon)

4 cups hot tap water

2 tablespoon cider vinegar

1 pkg dry onion soup mix

1 bay leaf

1 teaspoon paprika

1 teaspoon worcestershire

1 medium yellow onion, chopped

2nd addition (add to crock pot, cover, and cook 3 additional hours on high):

1 (14.5 oz. can) diced Italian seasoned stewed tomatoes, with juices

3 medium russet potatoes, peeled and cut into 3/4" cubes

2 cups baby carrots (or same amount of chopped carrots)

2 stalks celery, chopped

1/2 cup fresh broccoli florets

1 cup fresh, sweet baby snow peas

1 red bell pepper, chopped

2 ears fresh corn, kernels cut from cob

METHOD

Plug in a 6-qt. slow cooker, and preheat, covered, on high.

Meanwhile, heat a large skillet over medium-high heat. Add oil. Add meat and sear on all sides, about 5 to 7 minutes. Sprinkle in flour to coat the meat and let cook for 1 minute. Add the sea salt, pepper and garlic, cook for 1 minute. Add 1/2 cup hot tap water to deglaze the pan, while scraping bits from bottom of skillet. Carefully add contents of skillet to slow cooker, including the "1st addition" ingredients, cover, and let cook on high for 3 hours.

After 3 hours, add the "2nd addition" ingredients, cover, and let cook on high for 3 final hours. ~ Enjoy!

SANDRA'S ALASKAN HEARTY MOOSE LASAGNA

I created this lasagna recipe

using ingredients I had on hand this morning.

It turned out fabulous just in time for lunch!

We'll be enjoying this for dinner as well...

Servings: (12)

Prep: 15 Mins.

Bake: 1 Hr.

Let Stand: 15 Mins.

INGREDIENTS:

Moose meat sauce: 
--(When using no-boil lasagna noodles, it's imperative that the sauce be thinner than normal so the correct lasagna consistency is achieved):

1 lb. extra-lean moose burger 

--(or other types of meat, although drain after browning if non-extra-lean burger is not used)

1/4 cup finely chopped sweet onion

1/4 cup finely chopped red bell pepper

1/4 cup finely chopped button mushrooms

1/2 teaspoon sea salt

1/4 teaspoon freshly ground pepper

1/2 teaspoon granulated garlic

1/2 teaspoon granulated onion

2 teaspoons balsamic

1 teaspoon worcestershire

2 teaspoons amber agave

1 (24 oz jar) Newman's Own Organic Tomato Basil marinara sauce

1/4 cup water (to rinse marinara jar, as this sauce is rather thick)

1 (15. oz. can) Italian diced tomatoes, undrained

Cheeses:

4 cups shredded fiesta blend cheese, divided

1 (15 oz. container) ricotta

1/4 cup finely shredded fresh parmesan, plus more for final topping

Pasta:

12 no-boil lasagna pasta sheets

METHOD:

Preheat oven to 375 degrees. Set aside a 9x12" glass baking dish sprayed with oil, and place atop a slightly larger foil-lined baking sheet.

Moose meat sauce:

In a medium saucepan over medium high-heat, brown the burger half way about 3 minutes. Add the onion, bell pepper and onions and cook for 3 minutes. Add the remaining sauce ingredients and bring to boil; reduce heat to simmer, cover, and let simmer for about 10 minutes. Remove from heat, uncover, and set aside.

Cheeses:

Meanwhile, in a medium bowl, gently combine 2 cups of fiesta blend cheese, ricotta and parmesan. Set aside, along with remaining 2 cups of fiesta blend cheese.

Pasta:

Lay out no-boil lasagna sheets; set aside.

ASSEMBLY:

Lightly cover bottom of prepared glass baking dish with a bit of sauce.

Then begin layering with 3 sheets of no-boil pasta, 3/4 cup of sauce, 3/4 cup of cheese mixture; repeat 3 times.

Final layer: Place 3 sheets of no-boil pasta, the remaining sauce, and top with reserved 2 cups of fiesta cheese, including a final sprinkling of parmesan.

Assembled lasagna, ready for the oven...

BAKE:

Cover baking dish with foil (sprayed underneath with oil to prevent cheese from sticking while baking). Bake for 45 minutes.  Remove foil and continue baking for 15 minutes, until lasagna is bubbly and golden on top. 

Remove lasagna from oven and let stand on wire rack, uncovered, for 15 minutes prior to slicing. Serve lasagna with your favorite dressed garden salad. ~ Enjoy!

SANDRA'S ALASKAN MOOSE ROAST - PRIME RIB STYLE

A simplistic method using minimal spices and ingredients
to guarantee utmost flavor
of our prized Alaskan moose roasts; prime rib style, that is!

Servings: (8-10)

Prep: 5 Mins.

Roast:  1 Hr. 20 Mins.

INGREDIENTS

4 lb. boneless moose roast (tied with kitchen string)

6 fresh medium garlic cloves, sliced in half

Canola oil (sufficient amount to rub entire exterior of roast prior to seasoning)

Fresh ground black pepper (we like to use a lot!)

Kosher salt (a fairly nice dusting)

METHOD

Remove roast from refrigerator 1 hour prior to roasting (tie with kitchen string if not already done). Using a sharp boning knife, poke as many small holes all over uncooked roast to insert the number of garlic clove halves; push in holes. Let prepped roast sit at room temperature for 1 hour (this is an important step to relax meat fibers).

Meanwhile, preheat oven to 450 degrees for a minimum of 15 minutes.

Rub roast with canola oil, and season exterior with freshly ground black pepper and kosher salt.

Place roast fat-side up on roast rack inside a shallow-sided roasting pan. Insert a meat thermometer into middle of roast.

Roast uncovered at 450 degrees for 20 minutes.

After 20 minutes of high-heat cooking, reduce heat to 350 degrees and continue to roast for 1 hour, or until meat thermometer registers 135 degrees for medium rare doneness (temperature will increase while standing another 5 to 7 degrees).

When 135-degree internal temperature is achieved, remove roast to a carving board. Tent loosely with parchment paper then foil (do not let foil touch roast directly) and allow roast to rest (without cutting) for at least 20 or more minutes to allow inner juices to redistribute. ~ Enjoy!

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Tips: Start checking internal roast temperature for a 3-lb roast (subtract appx. 15 minutes), or for a 5-lb roast (add appx. 15 minutes) of roasting time during the final 350-degree cooking time.

This method of roasting wild Alaskan game works well with venison (deer), caribou, beef., et. al...

SANDRA’S ALASKA MOOSE MEATLOAF MINI’S topped with a ZESTY SAUCE

An 'All-American Comfort Food' you can prepare ahead of time,
and it's in 4 mini loaf pans so you can choose to serve a few or many.

Meatloaf freezes very nicely too for those with smaller families (see Tip below).

Also, feel free to prepare this recipe using 
lean ground beef, pork, venison, elk, caribou, buffalo, etc...

Prep: 15 Mins.

Bake: 50 Mins.

Servings: (8-12) | Yields: (4 Mini Loaves)

INGREDIENTS

Veg and seasonings:

1 tablespoon extra virgin olive oil

½ yellow onion, finely diced

1/2 teaspoon Italian herb seasoning

½ teaspoon garlic powder

½ teaspoon sea salt

¼ teaspoon freshly ground pepper

Loaves mixture:

2 lbs. extra-lean ground venison

2 large eggs, slightly beaten

3/4 cup Italian seasoned bread crumbs

1 tablespoon apple cider vinegar
2 tablespoons heavy cream

¼ cup ketchup

Topping (sauce):

1/3 cup ketchup

2 teaspoon agave (or 1 tablespoon honey)

1 teaspoon yellow mustard

METHOD

Preheat oven to 350 degrees.  Line a baking sheet with foil, and place sprayed mini loaf pans on top.  Set aside.

Place 1 tablespoon olive oil in a medium skillet over medium-high heat, and saute onions and seasoning ingredients for 5 to 7 minutes over medium heat.  Set aside to cool.

Meanwhile, in a large bowl, add all loaves mixture ingredients using clean hands, just until combined (do not over mix).  Add veggies/seasonings mixture, including all pan scrapings, and mix to incorporate.  Form into 4 equal loaf-type shapes in bowl, and transfer to individual pans.

Filled mini venison meatloaf tins...

Combine all the topping/sauce ingredients in a small bowl, and equally spoon over top of 4 loaves.

Topped with tangy sauce...

Bake for 50 minutes, uncovered, or until internal temperature reaches 160 degrees. ~ Enjoy!

Hot out of the oven...

I served this with SANDRA'S ADDICTIVE BAKED-STYLE SMASHED TATERS:

SANDRA'S ADDICTIVE BAKED-STYLE SMASHED TATERS (Recipe)...

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Tip: These mini loaves freeze wonderfully ~ Simply, prior to baking, cover tin(s) with foil and label each using a permanent marker: 

"Moose Mini Meatloaf - Thaw overnight in frig - Bake at 350 degrees-50 mins."

SANDRA'S MAGNIFICENT 4-CHEESE LASAGNA (Serves 6)

A smaller lasagna recipe version I created for families 
consisting of fewer members. I also made a double batch;

one for this evening, and another for the freezer...

Prep: 30 Mins.
Bake: 45 Mins.
Servings: (6)

INGREDIENTS

Feel free to double the recipe to make it crowd-size, 
or a second batch for the freezer as I did!

Sauce:
1 lb. extra-lean moose burger
--(Or, venison, beef, elk, caribou, buffalo, etc., 
including the option to add Italian sausage, if preferred)
1 small yellow onion, chopped
1 small orange bell pepper, chopped (or your desired color)
1 garlic clove, minced
Pinch of red pepper flakes
1 (24 oz. jar) prepared marinara sauce
1 cup water
--(You need the addition of water so your sauce is a bit looser 
when using no-bake lasagna noodles, 
as they absorb quite a bit liquid while baking)
1 teaspoon Italian herb seasoning
1 teaspoon granulated sugar
1 teaspoon balsamic vinegar
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper

Cheese Mixture:
1 large egg
1 cup ricotta cheese
1/4 cup grated parmesan cheese; plus more for topping
2 cups shredded mozzarella cheese
1 cup shredded medium cheddar cheese
1/2 teaspoon Italian herb seasoning
1/4 teaspoon freshly ground pepper

6 no-boil lasagna noodles

Topping:
1/4 cup shredded parmesan cheese

Side dish options:
--Warm and Crusty Garlic and Parmesan Bread
--Garden and Cheese Salad topped with a Light Vinaigrette

METHOD

Preheat oven to 375 degrees. Spray a 9"x9" square baking dish and set aside.

In large skillet, brown the burger over medium-high heat until about 3/4 the way done.  Add the onion, bell pepper, and garlic. Stir mixture, and continue cooking for 5 minutes.  Add the remaining sauce ingredients, mix to incorporate, cover, and bring to a boil.  Reduce heat and simmer for 20 minutes.

Meanwhile, in a medium bowl, whisk the egg with ricotta cheese.  Add remaining cheese mixture ingredients, and fold with a spoon to incorporate.

Make an assembly line consisting of the skillet of sauce, bowl of cheese mixture, no-boil lasagna noodles, and prepared baking dish.  Spoon a bit of sauce bottom of baking dish.

Layer two no-boil noodles on top in a horizontal direction.

Place a layer of cheese mixture on top of noodles.

Repeat laying of ingredients in this manner 2 additional times. [Note: Ensure that the second layer of noodles are placed in a vertical direction, and the 3rd back to a horizontal direction, which provides for more uniform cutting when serving lasagna.] End with a generous layer of sauce and cheese mixture.Top with 1/4 cup of shredded parmesan cheese.

Lasagna ready to be covered and placed in oven...

Spray underside of tin foil (to prevent it from possibly sticking to cheese) and cover baking dish. Bake lasagna for 30 minutes. Uncover, and continue baking for an additional 15 minutes, until cheese is golden and lasagna is bubbly. Let lasagna stand to set for a minimum of 15 minutes prior to cutting. ~ Enjoy!

Plated lasagna with a nice garden salad
and parmesan garlic bread...

SANDRA’S VENISON MEATLOAF MINI’S topped with a TANGY SAUCE

An 'All-American Comfort Food' you can prepare ahead of time,
and it's in 4 mini loaf pans so you can choose to serve 2 to 8 people.
Meatloaf freezes very nicely too for those with smaller families.

Also, feel free to prepare this recipe using 
lean ground beef, pork, moose, elk, caribou, etc...

Prep: 15 Mins.

Bake: 50 Mins.

Servings: (8-12) | Yields: (4 Mini Loaves)

INGREDIENTS

Veggies and seasonings:

1 tablespoon extra virgin olive oil

½ red onion, finely diced

½ red bell pepper, finely diced

1 teaspoon Italian herb seasoning

½ teaspoon garlic powder

½ teaspoon sea salt

¼ teaspoon freshly ground pepper

Loaves mixture:

1 lb. extra-lean ground venison

1 lb. ground venison sweet Italian sausage

2 large eggs, slightly beaten

1 cup Italian seasoned bread crumbs

1 tablespoon apple cider vinegar

½ cup milk

¼ cup ketchup

Topping (sauce):

2/3 cup ketchup

2 tablespoons dark brown sugar, packed

1-1/2 teaspoons yellow mustard

METHOD

Preheat oven to 350 degrees.  Line a baking sheet with foil, and place sprayed mini loaf pans on top.  Set aside.

Place 1 tablespoon olive oil in a medium skillet over medium-high heat, and saute all remaining veggie and seasoning ingredients for 5 to 7 minutes, until tender.  Set aside to cool.

Meanwhile, in a large bowl add all loaves mixture ingredients using clean hands, just until combined (do not over mix).  Add veggies/seasonings mixture, including all pan scrapings, and mix to incorporate.  Form into 4 equal loaf-type shapes in bowl, and transfer to individual pans.

Filled mini venison meatloaf tins...

Combine all the topping/sauce ingredients in a small bowl, and equally spoon over top of 4 loaves.

Topped with tangy sauce...

Bake for 50 minutes, uncovered, or until internal temperature reaches 160 degrees. ~ Enjoy!

Hot out of the oven...

I served this with SANDRA'S ADDICTIVE BAKED-STYLE SMASHED TATERS:

SANDRA'S ADDICTIVE BAKED-STYLE SMASHED TATERS (Recipe)...