\nRich and savory, this hearty stew combines the bold flavors of venison with the depth of Moosehead beer, perfect for a cold winter’s night.<\/p>\n
Are you ready to take your culinary game to the next level? Look no further! In this article, we’ll be diving into a collection of 20 mouth-watering recipes that showcase the unique pairing of savory moosehead beers with wild game meats. From hearty stews and braises to smoky skewers and indulgent pies, these dishes are sure to satisfy even the most adventurous eaters.<\/p>\n
Whether you’re a seasoned hunter or just a foodie looking to mix things up, our Moosehead Cookbook is packed with inspiration for your next dinner party or camping trip. So grab your apron, gather your ingredients, and get ready to sink your teeth into these game-changing recipes!<\/p>\n
\nRich and savory, this hearty stew combines the bold flavors of venison with the depth of Moosehead beer, perfect for a cold winter’s night.<\/p>\n
Ingredients:<\/strong><\/p>\n – 1 lb venison steaks or ground venison Instructions:<\/strong><\/p>\n 1. Heat oil in a large Dutch oven over medium-high heat. Add venison and cook until browned, about 5 minutes. Remove from pot. Cooking Time:<\/strong> 2-3 hours<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb ground moose or deer Instructions:<\/strong><\/p>\n 1. Brown the ground game meat in a large pot over medium-high heat, breaking it up with a spoon as it cooks. Cooking Time:<\/strong> 30-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb Moosehead-infused bear sausage (homemade or store-bought) Instructions:<\/strong><\/p>\n 1. Preheat the skillet over medium-high heat. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb rabbit hind leg or shoulder, cut into 2-inch pieces Instructions:<\/strong><\/p>\n 1. Preheat campfire to medium-high heat. Ingredients:<\/strong><\/p>\n – 1 pheasant, cleaned and prepared Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 pounds wild boar ribs Instructions:<\/strong><\/p>\n 1. Preheat slow cooker to low heat. Cooking Time:<\/strong> 8-10 hours (low) or 4-6 hours (high)<\/p>\n Ingredients:<\/strong><\/p>\n – 4-6 moose medallions (about 1 inch thick) Instructions:<\/strong><\/p>\n 1. Preheat the pan over medium-high heat. Cooking Time:<\/strong> About 10-12 minutes total, depending on the thickness of the medallions.<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb wild turkey breast or thighs, cut into bite-sized pieces Instructions:<\/strong><\/p>\n 1. In a large bowl, whisk together flour, paprika, garlic powder, cayenne pepper, salt, and pepper. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb ground moose Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb mixed game meat (venison, elk, or deer), cooked and diced Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Ingredients: Instructions: Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb bison ground meat Instructions:<\/strong><\/p>\n 1. Preheat grill or grill pan to medium-high heat. Cooking Time:<\/strong> 12-15 minutes<\/p>\n Ingredients: Instructions:<\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 wild hare legs Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb moose meat (ground or cubed), trimmed of excess fat Instructions:<\/strong><\/p>\n 1. In a large pot or Dutch oven, combine moose meat, water, beaver tail, onion, garlic, carrot, and celery. Cooking Time:<\/strong> 45-60 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1-2 game hens (or chicken breasts), depending on size Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb squirrel meat (ground or diced), browned in a skillet Instructions:<\/strong><\/p>\n 1. In a large pot or Dutch oven, combine browned squirrel meat, Moosehead Ale, carrots, celery, and onion. Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb antelope ground meat Instructions:<\/strong><\/p>\n 1. Preheat open fire or grill to medium-high heat. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Get ready for a wild culinary adventure with these 20 savory recipes featuring Moosehead beer! From hearty stews and braises to grilled meats and campfire roasts, these innovative dishes showcase the best of game cuisine. Try your hand at Moosehead Beer-Braised Venison Stew or Grilled Moosehead Marinated Elk Chops for a taste of the wild. Or, go bold with recipes like Wild Game Chili with Moosehead Lager or Moosehead-Infused Bear Sausage Skillet. Whatever your preference, these mouth-watering dishes are sure to delight even the most adventurous eaters.<\/p>\n","protected":false},"excerpt":{"rendered":" Are you ready to take your culinary game to the next level? Look no further! In this article, we’ll be diving into a collection of 20 mouth-watering recipes that showcase the unique pairing of savory moosehead beers with wild game meats. From hearty stews and braises to smoky skewers and indulgent pies, these dishes are … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":9494,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[],"class_list":["post-9929","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-new-year-recipes"],"_links":{"self":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/9929","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/comments?post=9929"}],"version-history":[{"count":1,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/9929\/revisions"}],"predecessor-version":[{"id":9930,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/9929\/revisions\/9930"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/media\/9494"}],"wp:attachment":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/media?parent=9929"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/categories?post=9929"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/tags?post=9929"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 2 cups Moosehead beer
\n– 1 large onion, chopped
\n– 3 cloves garlic, minced
\n– 1 cup mixed mushrooms (such as cremini and shiitake)
\n– 1 cup beef broth
\n– 1 tbsp tomato paste
\n– 1 tsp dried thyme
\n– Salt and pepper to taste<\/p>\n
\n2. Add onion and garlic; cook until softened, about 3 minutes.
\n3. Add mushrooms, beer, broth, tomato paste, and thyme. Stir to combine.
\n4. Return venison to the pot, cover, and bring to a simmer.
\n5. Reduce heat to low and braise for 2-1\/2 hours or overnight.
\n6. Season with salt and pepper to taste. Serve hot.<\/p>\nGrilled Moosehead Marinated Elk Chops<\/h2>\n
\nGrilled Elk Chops with Marinated Flavor<\/p>\nWild Game Chili with Moosehead Lager<\/h2>\n
\nThis hearty recipe combines the rich flavors of wild game meat with the crisp taste of Moosehead Lager, perfect for a cozy evening by the fire. With its bold spices and tender texture, this chili is sure to become a new favorite.<\/p>\n
\n– 1 large onion, diced
\n– 3 cloves garlic, minced
\n– 2 cups mixed wild game trimmings (such as venison, elk, or bison)
\n– 1 can (14.5 oz) diced tomatoes
\n– 1 can (15 oz) red kidney beans, drained and rinsed
\n– 1 tsp chili powder
\n– 1 tsp ground cumin
\n– Salt and pepper to taste
\n– 1\/2 cup Moosehead Lager<\/p>\n
\n2. Add the diced onion and minced garlic; cook until the onion is translucent.
\n3. Stir in the mixed wild game trimmings, chili powder, and cumin. Cook for 1-2 minutes.
\n4. Add the diced tomatoes, red kidney beans, salt, and pepper. Stir to combine.
\n5. Pour in the Moosehead Lager and bring the mixture to a simmer.
\n6. Reduce heat to low and let cook for 30 minutes, or until the flavors have melded together and the chili has thickened slightly.<\/p>\nMoosehead-Infused Bear Sausage Skillet<\/h2>\n
\nElevate your breakfast game with this hearty skillet dish, featuring the bold flavors of moosehead-infused bear sausage. Perfect for a cozy morning or a satisfying brunch.<\/p>\n
\n– 1 large onion, diced
\n– 2 cloves garlic, minced
\n– 1 cup mixed bell peppers (any color), sliced
\n– 1 can (14.5 oz) diced tomatoes
\n– 1 tsp smoked paprika
\n– Salt and pepper to taste
\n– 4 eggs
\n– Shredded cheddar cheese (optional)<\/p>\n
\n2. Add sausage and cook, breaking apart with a spoon, until browned, about 5 minutes.
\n3. Remove sausage from skillet, leaving drippings behind.
\n4. Add onion, garlic, bell peppers, and smoked paprika to skillet. Cook until vegetables are tender, about 5 minutes.
\n5. Add diced tomatoes and cooked sausage back into the skillet. Stir to combine.
\n6. Crack in eggs and scramble until set.
\n7. Serve hot, topped with shredded cheddar cheese if desired.<\/p>\nSmoked Moosehead Duck Breast with Berry Glaze<\/h2>\n
\nSmoky sweetness meets savory richness in this show-stopping dish: Smoked Duck Breast with Berry Glaze. Perfect for special occasions or a romantic dinner.<\/p>\nCampfire Moosehead Rabbit and Root Veggie Roast<\/h2>\n
\nA hearty, rustic roast perfect for a camping trip or outdoor adventure. This recipe combines the tender flavors of rabbit with the earthy sweetness of root vegetables, all wrapped up in a crispy, caramelized crust.<\/p>\n
\n– 2 medium carrots, peeled and chopped
\n– 2 medium parsnips, peeled and chopped
\n– 2 medium turnips, peeled and chopped
\n– 2 tbsp olive oil
\n– 1 tsp dried thyme
\n– 1\/2 tsp salt
\n– 1\/4 tsp black pepper
\n– 2-3 moosehead mushrooms (or substitute with cremini or shiitake), cleaned and sliced<\/p>\n
\n2. In a large bowl, toss rabbit pieces with olive oil, thyme, salt, and pepper until coated.
\n3. Add chopped carrots, parsnips, and turnips to the bowl and mix until they’re evenly distributed among the rabbit pieces.
\n4. Place the rabbit-vegetable mixture on a piece of heavy-duty aluminum foil or a cast-iron skillet.
\n5. Top with sliced moosehead mushrooms.
\n6. Roast for 30-40 minutes, turning occasionally, until the rabbit is cooked through and the vegetables are caramelized.<\/p>\nMoosehead Beer-Can Pheasant with Herbs<\/h2>\n
\nTransform your pheasant game into a mouth-watering dish infused with the rich flavors of Moosehead beer and fresh herbs. This recipe is perfect for any hunting enthusiast or adventurous cook.<\/p>\n
\n– 1 can of Moosehead Lager Beer
\n– 2 tbsp olive oil
\n– 1 tsp dried thyme
\n– 1 tsp dried rosemary
\n– 1 tsp garlic powder
\n– Salt and pepper to taste<\/p>\n
\n2. In a small bowl, mix together olive oil, thyme, rosemary, and garlic powder.
\n3. Rub the herb mixture all over the pheasant, making sure to get some under the skin as well.
\n4. Place the pheasant in a roasting pan and pour the contents of the Moosehead beer can over it.
\n5. Season with salt and pepper to taste.
\n6. Roast for 45-50 minutes or until the internal temperature reaches 165\u00b0F (74\u00b0C).
\n7. Let the pheasant rest for 10-15 minutes before carving and serving.<\/p>\nSlow-Cooked Moosehead Wild Boar Ribs<\/h2>\n
\nTender and flavorful wild boar ribs slow-cooked to perfection in a rich BBQ sauce. Perfect for a rustic dinner party or cozy night in.<\/p>\n
\n– 1\/4 cup brown sugar
\n– 1 tablespoon smoked paprika
\n– 1 teaspoon garlic powder
\n– 1\/4 cup BBQ sauce
\n– 1\/4 cup apple cider vinegar<\/p>\n
\n2. In a small bowl, mix together brown sugar, smoked paprika, and garlic powder.
\n3. Rub the spice mixture all over the wild boar ribs.
\n4. Place the ribs in the slow cooker and pour in the BBQ sauce and apple cider vinegar.
\n5. Cook on low for 8-10 hours or high for 4-6 hours.
\n6. Serve with your favorite sides, such as coleslaw or baked beans.<\/p>\nPan-Seared Moosehead Caribou Medallions<\/h2>\n
\nElevate your dinner game with this easy-to-make recipe featuring tender and flavorful moose medallions.<\/p>\n
\n– 2 tbsp olive oil
\n– 1 tsp salt
\n– 1\/2 tsp black pepper
\n– 1\/4 cup mixed mushrooms (such as chanterelle and cremini), sliced
\n– 1\/4 cup white wine (optional)<\/p>\n
\n2. Season the moose medallions with salt and pepper.
\n3. Add olive oil to the pan, then sear the medallions for 2-3 minutes per side, or until they reach your desired level of doneness.
\n4. Remove the medallions from the pan and let them rest.
\n5. Add sliced mushrooms to the pan and cook until tender (about 3-4 minutes).
\n6. Serve the moose medallions with saut\u00e9ed mushrooms and a drizzle of white wine (if using).<\/p>\nMoosehead Lager-Battered Fried Wild Turkey<\/h2>\n
\nElevate your wild turkey game with this crispy, flavorful recipe that combines the savory taste of Moosehead Lager beer with a crunchy batter.<\/p>\n
\n– 1 cup Moosehead Lager beer
\n– 1 cup all-purpose flour
\n– 2 teaspoons paprika
\n– 1 teaspoon garlic powder
\n– 1\/4 teaspoon cayenne pepper
\n– Salt and pepper to taste
\n– Vegetable oil for frying<\/p>\n
\n2. Pour in the Moosehead Lager beer and stir until a thick batter forms.
\n3. Dip each turkey piece into the batter, coating evenly.
\n4. Heat about 1\/2 inch of vegetable oil in a large skillet over medium-high heat.
\n5. Fry battered turkey pieces for 5-6 minutes on each side, or until golden brown and crispy.
\n6. Drain excess oil on paper towels and serve hot.<\/p>\nHunter’s Moosehead Moose Meatloaf<\/h2>\n
\nGet ready to sink your teeth into a hearty and flavorful meatloaf that’s perfect for any occasion! This recipe combines the rich taste of moose with the comforting classic of meatloaf, making it an unforgettable treat.<\/p>\n
\n– 1\/2 cup breadcrumbs
\n– 1\/4 cup milk
\n– 1 egg
\n– 1\/4 cup ketchup
\n– 1 tablespoon Worcestershire sauce
\n– 1 teaspoon dried thyme
\n– Salt and pepper to taste
\n– 1\/4 cup shredded cheddar cheese (optional)<\/p>\n
\n2. In a large bowl, combine ground moose, breadcrumbs, milk, egg, ketchup, Worcestershire sauce, and thyme. Mix well with your hands until just combined.
\n3. Transfer the mixture to a loaf pan lined with parchment paper.
\n4. Bake for 45-50 minutes or until the internal temperature reaches 160\u00b0F (71\u00b0C).
\n5. Let it rest for 10 minutes before slicing and serving.<\/p>\nWoodland Moosehead Mushroom and Game Pie<\/h2>\n
\nSavor the flavors of the forest with this hearty pie filled with tender moosehead mushrooms, savory game meat, and flaky crust. Perfect for a rustic dinner party or cozy night in.<\/p>\n
\n– 1 cup fresh moosehead mushrooms, sliced
\n– 2 tbsp olive oil
\n– 1 onion, chopped
\n– 2 cloves garlic, minced
\n– 1 cup all-purpose flour
\n– 1\/2 cup butter, melted
\n– 1 egg, beaten
\n– Salt and pepper to taste
\n– 1 pie crust (homemade or store-bought)<\/p>\n
\n2. In a skillet, saut\u00e9 mushrooms and onion in olive oil until tender. Add garlic and cook for 1 minute.
\n3. In a separate bowl, combine cooked game meat, flour, melted butter, beaten egg, salt, and pepper. Mix well.
\n4. Roll out pie crust to fit a 9-inch pie dish. Fill with the mushroom mixture and top with the game meat mixture.
\n5. Bake for 35-40 minutes or until crust is golden brown and filling is hot and bubbly.
\n6. Serve warm and enjoy!<\/p>\nMoosehead-Marinated Wild Goose Kabobs<\/h2>\n
\nExperience the bold flavors of wild goose paired with the malty sweetness of Moosehead beer in this unique kabob recipe.<\/p>\n
\n– 1 lb wild goose breast or thighs
\n– 1\/2 cup Moosehead beer, chilled
\n– 1\/4 cup olive oil
\n– 2 cloves garlic, minced
\n– 1 tablespoon honey
\n– 1 teaspoon paprika
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n1. In a large bowl, whisk together beer, olive oil, garlic, honey, paprika, salt, and pepper.
\n2. Add the goose meat to the marinade, ensuring it’s fully coated.
\n3. Cover and refrigerate for at least 4 hours or overnight.
\n4. Preheat grill or broiler to medium-high heat.
\n5. Remove the goose from the marinade, letting any excess liquid drip off.
\n6. Thread onto skewers with your choice of vegetables (e.g., bell peppers, onions, mushrooms).
\n7. Cook kabobs for 10-12 minutes, turning occasionally.<\/p>\nBackcountry Moosehead Bison Burgers<\/h2>\n
\nA hearty twist on traditional burgers, these Backcountry Moosehead Bison Burgers pack a punch of flavor and protein. Perfect for a camping trip or backyard BBQ.<\/p>\n
\n– 1\/2 cup finely chopped moosehead mushrooms (or substitute with cremini mushrooms)
\n– 1\/4 cup grated cheddar cheese
\n– 1 tablespoon Worcestershire sauce
\n– 1 teaspoon dried thyme
\n– Salt and pepper to taste
\n– 4 hamburger buns
\n– Optional toppings: lettuce, tomato, onion, pickles, mustard<\/p>\n
\n2. In a large bowl, combine bison ground meat, chopped mushrooms, grated cheese, Worcestershire sauce, and thyme. Mix well with your hands until just combined.
\n3. Form into 4 patties.
\n4. Grill burgers for 4-5 minutes per side, or until cooked to desired doneness.
\n5. Assemble on hamburger buns with desired toppings.<\/p>\nCast-Iron Moosehead Quail with Bacon<\/h2>\n
\nThis sweet and savory dish is perfect for a special occasion or a cozy night in. The crispy bacon adds a satisfying crunch to the tender quail, while the caramel glaze provides a rich and indulgent flavor.<\/p>\n
\n– 12 quails
\n– 6 slices of thick-cut bacon
\n– 1\/4 cup caramel glaze (store-bought or homemade)
\n– Salt and pepper to taste<\/p>\n
\n2. Rinse the quails and pat them dry with paper towels.
\n3. Wrap each quail with a slice of bacon, securing it with toothpicks if needed.
\n4. Place the quails on a baking sheet lined with parchment paper.
\n5. Drizzle the caramel glaze over the quails.
\n6. Season with salt and pepper to taste.
\n7. Bake for 20-25 minutes or until the bacon is crispy.<\/p>\nMoosehead Stout-Glazed Wild Hare Legs<\/h2>\n
\nElevate your game day snacks with this unique recipe that combines the rich flavors of Moosehead Stout with the tender goodness of wild hare legs. Perfect for adventurous eaters, these glazed hare legs are sure to impress.<\/p>\n
\n– 1 cup Moosehead Stout
\n– 1\/2 cup honey
\n– 2 tablespoons Dijon mustard
\n– 1 tablespoon apple cider vinegar
\n– 1 teaspoon Worcestershire sauce
\n– 1\/4 cup brown sugar
\n– Salt and pepper, to taste<\/p>\n
\n2. In a small bowl, whisk together Moosehead Stout, honey, Dijon mustard, apple cider vinegar, Worcestershire sauce, and brown sugar.
\n3. Place the hare legs in a shallow baking dish and brush the glaze evenly over both sides of the legs.
\n4. Season with salt and pepper to taste.
\n5. Bake for 25-30 minutes or until the hare is cooked through and the glaze is caramelized.<\/p>\nTrapper’s Moosehead Beaver Tail Stew<\/h2>\n
\nThis hearty stew is a staple of the great outdoors, perfect for warming up after a long day of trapping and exploring the wilderness. This recipe combines tender moose meat with beaver tail, vegetables, and aromatic spices to create a rich and satisfying meal.<\/p>\n
\n– 2 cups water
\n– 1 cup beaver tail (dried and rehydrated), cut into bite-sized pieces
\n– 1 onion, chopped
\n– 3 cloves garlic, minced
\n– 1 carrot, peeled and chopped
\n– 1 celery stalk, chopped
\n– 1 tsp dried thyme
\n– Salt and pepper to taste<\/p>\n
\n2. Bring the mixture to a boil, then reduce heat and simmer for 30 minutes or until the vegetables are tender.
\n3. Add thyme, salt, and pepper to taste.
\n4. Simmer for an additional 10-15 minutes or until the stew has thickened slightly.
\n5. Serve hot and enjoy!<\/p>\nRoasted Moosehead Partridge with Garlic Butter<\/h2>\n
\nRoasted Game Hen with Garlic Butter is a flavorful and aromatic dish perfect for special occasions or cozy nights in.<\/p>\n
\n– 4 tablespoons unsalted butter, softened
\n– 2 cloves garlic, minced
\n– 1 tablespoon olive oil
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Rinse the game hen(s) under cold water, pat dry with paper towels.
\n3. In a small bowl, mix together softened butter, minced garlic, salt, and pepper.
\n4. Place the game hen(s) on a baking sheet lined with parchment paper, and brush the garlic butter mixture evenly over both sides of the meat.
\n5. Drizzle olive oil over the game hen(s).
\n6. Roast in the preheated oven for 20-25 minutes or until cooked through.<\/p>\nMoosehead Ale-Simmered Squirrel and Dumplings<\/h2>\n
\nA hearty, comforting dish that combines the rich flavors of Moosehead Ale with tender squirrel meat and fluffy dumplings.<\/p>\n
\n– 2 cups Moosehead Ale
\n– 2 carrots, peeled and sliced
\n– 2 celery stalks, sliced
\n– 1 large onion, chopped
\n– 4 cups all-purpose flour
\n– 2 teaspoons salt
\n– 1\/4 teaspoon black pepper
\n– 2 tablespoons butter<\/p>\n
\n2. Bring the mixture to a simmer and cook for 30 minutes, stirring occasionally.
\n3. In a separate bowl, whisk together flour, salt, and pepper.
\n4. Add the dry ingredients to the pot and stir until combined.
\n5. Reduce heat to low and simmer for an additional 15-20 minutes, or until the dumplings are fluffy and the squirrel is tender.
\n6. Serve hot, garnished with chopped fresh herbs if desired.<\/p>\nOpen-Fire Moosehead Antelope Tacos<\/h2>\n
\nExperience the thrill of the great outdoors with this unique recipe that combines the flavors of antelope and moose with a bold, open-fire twist. These tacos are perfect for adventurous foodies looking to spice up their taco Tuesday.<\/p>\n
\n– 1\/2 lb moose sausage, casings removed
\n– 1\/4 cup moosehead cheddar cheese, shredded
\n– 1\/4 cup diced onion
\n– 1\/4 cup diced bell pepper
\n– 2 tbsp olive oil
\n– 8-10 corn tortillas
\n– Taco seasoning blend
\n– Optional toppings: avocado, sour cream, cilantro, lime<\/p>\n
\n2. In a large bowl, combine antelope ground meat and moose sausage. Cook for 5-7 minutes, breaking up with spatula as it cooks.
\n3. Add olive oil, onion, bell pepper, and taco seasoning blend. Stir until combined.
\n4. Warm tortillas by wrapping in foil and heating over open flame.
\n5. Assemble tacos by spooning meat mixture onto warmed tortillas and topping with moosehead cheddar cheese.
\n6. Serve immediately and customize with your favorite toppings.<\/p>\nSummary<\/h2>\n