Guest post from author Beverly Jo Noble. No pictures but a great recipe!
Cooking Wild Game Meat
These recipes come from an old cookbook that my Mom bought after moving to Alaska in 1951. The first 30 pages are missing, so I can’t credit the author(s). Thought it might be interesting to all who love outdoor living, and a glimpse at life in America’s last frontier.
I was 2 when my family moved to Alaska; hunting and fishing were our main sources of protein. Milk was dried or canned; fruit was canned, and vegetables mostly frozen. Except for the joys of the summer (3 months) vegetable garden and berry picking in the fall. Take a peek at another life…
Marinade for Game Meats
Into a large, flat pan (do not use metal other than enameled ware) put the following ingredients: juice of 2 or 3 lemons or limes, juice of 1 orange, ½ cup of vinegar, 2 cups of white wine or cider, 1 sliced onion, a diced carrot, 2 sticks of diced celery or a handful of celery leaves, 1 clove of garlic that has been mashed into a paste, 4 sprigs of parsley, 1 bay leaf, 2 chili peppers seeded and veined, and a good dash of nutmeg.
Lay the meat in this marinade and let it remain several hours, turning and basting it frequently. If the meat is a leg of venison or elk, or a moose roast, it should be brushed well with oil or larded before being seared. Bear are fat and need no added grease. When the meat is removed from the marinade and placed in the roasting pan for roasting, it may be basted frequently with some of the marinade during the process of cooking.
Swiss Moose Steak
2 Lbs. lean round of moose, reindeer, or caribou
½ cup flour
2 tsp. salt
1/3 tsp. pepper
3 Tbsp. melted fat
1 tsp. dry mustard or 2 tsp. grated fresh horseradish
1 small onion
1 cup canned tomatoes, heated
Cut steaks 1½ or 2 inches thick. Mix flour, salt, and pepper; thoroughly pound into steak. Brown on both sides in hot fat; spread top with mustard or horseradish. Sprinkle with onions and add tomatoes. Cover and simmer over low heat until tender or bake in oven (350) 1 to 1½ hours. Serves 6.
Next post I will adapt these recipes to beef and cooking outdoors. If anyone has an idea of where the original cookbook came from, please let me know!
Beverly Jo Noble
Beverly received her first cookbook as a birthday present at age 8, and has been cooking for family and friends ever since. Heart disease, diabetes, and weight control concerns in the family led her to modify old favorites and search for new items to replace high-‐fat, high-‐sodium foods while balancing proteins and carbohydrates. Fruit trees and berries in the back yard produced seasonal abundance that led to new uses in the kitchen.
Her cookbook series, A Lifetime of Recipes, makes “from scratch” meals quick and easy. The first book in the series, Fabulous Fresh Fruit, is focused on seasonal, locally grown fruit and how to use it for breakfast, lunch and dinner.
|Swiss Moose Steak Recipe||
- 2 Lbs. lean round of moose, reindeer, or caribou
- ½ cup flour
- 2 tsp. salt
- ⅓ tsp. pepper
- 3 Tbsp. melted fat
- 1 tsp. dry mustard or 2 tsp. grated fresh horseradish
- 1 small onion
- 1 cup canned tomatoes, heated
- Cut steaks 1½ or 2 inches thick.
- Mix flour, salt, and pepper; thoroughly pound into steak.
- Brown on both sides in hot fat
- Spread top with mustard or horseradish.
- Sprinkle with onions and add tomatoes.
- Cover and simmer over low heat until tender or bake in oven (350) 1 to 1½ hours. Serves 6.