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Moose #Recipes from the Renegade Chef of #Alaska #MondayBlogs

The Last of the Great Alaskan Recipes

The Renegade Chef is a friend of mine who collected recipes. Funny thing, I had been given three of these also by their authors when they found out I had a foodie blog. It was as if the forces that be wanted them to be kept alive through the ages. Moose is something I will definitely miss now that I am no longer in Alaska. If you have never had moose, you are missing out. Now all these recipes can be made with beef or bison or even venison. If you can find moose, do it!!! Now, enjoy and remember to #nomnom


2-3 pounds moose or caribou steak
1 large onion, sliced
1 large can tomatoes
1 green pepper, sliced
3-4 tablespoons bacon fat
½ teaspoon garlic powder
salt and pepper

Cut Meat into the pieces you want and season meat with salt and pepper. Dredge in flour. Pound flour into meat. Brown in bacon fat. Add garlic, tomatoes and enough water to cover meat. Simmer for 30 minutes. Turn meat. Top with onion and pepper. Cover with water. Simmer 30-40 minutes.


3 cups apple cider
1 ½ cups red wine
2 medium onions, cut into chunks
¼ teaspoon thyme
1 good sized carrot, cut into chunks
1 bay leaf
1 5-6 pound rib roast
6 juniper berries or 1 tablespoon gin
10 peppercorns
¼ teaspoon dried parsley

Put ½ cup cider, carrots and onion into a blender. Blend. Pour into a large enamel or stainless steel pan. Add the rest of the cider and the spices. Bring to a boil and simmer for 15 minutes. Cool to room temperature and add the meat to marinate for 24 hours, turning the meat every few hours. Remove from liquid, strain the liquid and reserve the liquids. Dry the roast, place on a roasting pan. Cook at 500 for 20 minutes, then baste with ½ cup of the liquid. Baste every 15 minutes. Cook until done. Let meat cool for 10 minutes before carving.

1961 Fairbanks, Mrs. Gertrude Kornfeind

Moose round steak
3-4 onions, chopped
10 strips bacon

Slice moose round steak about 3/8″ thick and cut into 4×5″ pieces. Salt and pepper lightly. Fry 3 or 4 chopped onions to golden brown. Cut up 10 strips bacon and fry, but not crisp. Drain bacon. On each piece of moose meat place 1 teaspoon onion and 1 teaspoon bacon. Roll up and fasten with toothpick. Roll in flour and brown in frying pan on both sides in bacon drippings. Add about 1 to 1 ½ cups water and cover and simmer 1 to 1 ½ hours. Add a little paprika while cooking for delicate color. Where using more moose meat, fry more onions and bacon.

1961 Fairbanks, Elda Jones

2 lb. Boneless moose sirloin
1 ¼ cup (11 oz.) can condensed onion soup
1/3 cup flour
3 oz. Can sliced mushrooms
¼ teaspoon salt
5 drops Tabasco sauce
1/8 teaspoon pepper
1 can sour cream
1/3 cup butter
cooked noodles or rice.
1 ¼ cup (11 oz. Can) condensed beef broth

Lightly scrape the meat surface with the dull edge of a knife. Cut meat into 2 inch squares. Mix together flour, salt and pepper and coat meat evenly with this mix by shaking it in a bag. Heat butter in a heavy skillet or dutch oven over low heat. Add meat and brown on all sides. When browned, gradually add beef broth, onion soup and liquid from mushrooms. Bring to a boil rapidly. Reduce heat, cover and simmer till meat is tender. Stir in mushrooms and heat thoroughly. Remove skillet from heat. Blend Tabasco sauce into sour cream, add sour cream mixture slowly. Return to heat and cook over low heat 3-5 minutes, until heated. Do not boil. Turn into a warm serving dish and serve with noodles or rice.

If you interested in more recipes from Alaska, try this great cookbook:

This post first appeared on Cabin Goddess, please read the originial post: here

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Moose #Recipes from the Renegade Chef of #Alaska #MondayBlogs


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