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 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 LIP SMACKIN' ALASKA VENISON TACO SOUP

Nothing says 'comfort' more than this fun and delightful tasting soup
on a blustery winter day
that's guaranteed to bring a smile to your face!

Servings: (6 to 8)

Prep: 10 Mins.

Cook 25 Mins.

INGREDIENTS:

2 slices bacon, cut cross-wise into 1/4" strips

1/4 yellow onion, diced

1/4 red bell pepper, diced

1 fresh jalapeno, seeds and ribs removed, finely diced

1 (14.5 oz can) chili beans, undrained

1 (14.5 oz can) Mexican-style diced tomatoes, undrained

3 tablespoons taco seasoning

3 tablespoons medium Picante sauce (jarred salsa)

1 teaspoon red wine vinegar

2 tablespoons ketchup

1-1/2 to 2 cups water (depending upon your desired consistency)

1 pound left over venison roast, finely diced

Garnish:

Tortilla Strips (our's are from Costco)

Shredded medium cheddar cheese

Roma tomatoes, diced

Sour Cream

METHOD:

In a large skillet over medium-high heat, brown the bacon half way. Add onions, peppers, and jalapenos to the skillet; sauté for 5 minutes. Add remaining ingredients, (except diced venison and garnish toppings). Bring soup to a slight boil, reduce heat to low, cover, and let simmer for 15 minutes.  Add diced venison, cover, and heat through for about 5 minutes.

To serve, place generous handfuls of crushed tortilla strips in bottom of bowls, ladle taco soup over crushed chips, top each serving with shredded cheese, diced tomatoes, and a dollop of sour cream.  Place whole tortilla chips in center of dining room table.  When eating, scoop up the soup using whole tortilla strips (along with a spoon if you wish) ~ Enjoy!

SANDRA’S SUCCULENT YOSHIDA SLOW-COOKER MOOSE ROAST

A nice 'fix it and forget it' recipe  where you pull a frozen roast
out of the freezer and 10 hours later you have a terrific meal,
including gravy as an added bonus...

Servings: (6 to 8)

Prep: 10 Mins.

Slow Cook: 8 to 10 Hours on High or 5 Hours on High and 2 Hours on Low

INGREDIENTS

Frozen Roast and Veggies:

1 large yellow onion, cut into 6 wedges

2 large carrots, scrubbed and chopped into 2" pieces (or baby carrots)

4 cloves garlic, roughly minced

2 stocks celery, cut into 2” pieces

2 tablespoons chopped fresh parsley

3 lb. frozen boneless moose roast (or venison, beef, or pork)

Gravy:

1 (10.75 ounce) can cream of mushroom soup

1/4 cup *yoshida sauce (See: Tip below)

1-1/2 cups low-sodium beef broth
1 tablespoon cider vinegar
2 teaspoons worcestershire

Freshly ground pepper, to taste (no salt needed)

---------------------

Serving options:

-- Prepared steamed rice; and

-- Sauteed green beans

METHOD

Place the onion, carrots, celery, garlic and parsley in the bottom of a slow cooker. 

Place the roast on top of the vegetables.  

Whisk the gravy ingredients in a medium bowl and pour over roast. 

Cover slow cooker and cook on low for 8 to 10 hours or 5 Hours on High and 2 Hours on Low.

Transfer roast to serving platter and place vegetables around it. Pour gravy from slow cooker into a gravy boat. Serve with mounds of steamed rice, and crisp-tender sauteed green beans ~ Enjoy!

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

Tip:  For homemade *yoshida sauce, click on the following link:  Sandra's Homemade Yoshida Sauce.

SANDRA’S HEARTY SLOW-COOKER VENISON ROAST DINNER

This roast literally cuts with a fork, 
which I've shown in the photograph 
while lifting it up from the serving platter 
to cut into slices - it turns out 
moist and delicious every time...

Serves: (6)
Prep: 20 Mins. |
Slow Cooker: 8 Hrs.

Posted by Sandra

***Note: I take my venison roast out of the refrigerator 1 hour beforehand to come to room temperature prior to searing***

INGREDIENTS

1 tablespoon peanut oil
--(high smoke point, needed for searing); plus for brushing on roast
1 (3 lb.) venison roast (moose, or beef, buffalo, or pork)
2 large garlic cloves, cut lengthwise into quarters
Sea salt and freshly ground pepper, to taste
4 medium russet potatoes, peeled and cut into 3/4" cubes
1 medium yellow onion, chopped
2 stalks celery, chopped
2 carrots, chopped
2 (15 oz. cans) diced tomatoes, with juices
½ teaspoon dried rosemary
½ teaspoon dried sage
½ teaspoon dried thyme
1 teaspoon dry mustard
2 tablespoons red wine vinegar
2 teaspoons worcestershire sauce
½ teaspoon red pepper flakes

-- Prepared steamed Basmati Rice

METHOD

Heat the peanut oil in a large skillet over medium-high heat. Dry the venison roast with paper towels. Using a paring knife, cut eight random slits into various areas of roast, and insert a slivers of garlic into each. Brush the roast with peanut oil (for seasoning to adhere), and sprinkle with sea salt and freshly ground pepper, and sear in the piping hot skillet until golden brown on all sides, about 2 to 3 minutes at a time.

While the venison roast is searing, add the potatoes, and onions to the cold slow cooker. Put the seared venison roast on top of the them, and place the carrots and celery around roast, including adding the remaining ingredients directly on top of roast. Cover, and turn the slow cooker on high for 30 minutes, and then to low for 7.5 hours.

Remove the cooked venison roast to a serving platter, and spoon the vegetable/sauce mixture around it; serving with steamed rice along side. – Enjoy!