Traditional Newfoundland Moose Roll
If you ever had moose meat before you know it's very hard to know what to make with it other then baking it in the oven with tunes of seasonings and sauces on it. This recipe I had once at my nieces house for supper, she didn't tell me what she was making she wanted me to taste it and then for me to tell her what it was and what I thought about it.
I'm not a moose meat lover and I try to avoid it if I can, for anyone that know me know this for sure. But I was to give her my true opinion and when I cut into this moose roll and seen it had dressing which I love and a nice gravy over it, and it smelled amazing. So when I took my first taste I wasn't sure if I was eating beef, or moose and then it taste very nice and not tough. So at that moment I said I need to make this and share with you so you can enjoy this stuffed moose roll.
I also would like to share a few more moose meals with you just incase you have access to moose meat look no further, these are the links.
Traditional Newfoundland Moose & Brewis
Traditional Newfoundland Moose Stroganoff
Before you continue on the the recipe and method I would like to tell you a little about my new cookbook that was released in February of this year 2017, it's now available on Amazon https://www.bonitaskitchen.com/cookbook or send me a message and can can help you.
now continue on to the recipe for Traditional Newfoundland Moose Roll.
Ingredients
- Moose Stacks - 2 1/4 inch Thick
- Bread Crumbs - 1 Cup
- Onion - 1 Medium cut in rings
- Savoury - 1 Tbsp
- Butter - 3 Tbsp
- Bacon - 6 Strips
- OXO Beef Base - 1 Tbsp
- Sea Salt - Pinch
- Black Pepper - Pinch
- Olive Oil - 1 Tbsp
- Onion - 1 Small cut in cubes
- Foil Wrap - 2 Sheets
- Parchment Paper - 2 Sheets
Instructions
The oven to 350°, bake time 1.30 minutes or 2.00 hours.
( this will depend on the size of your Moose Steak)
1. Place your steaks on a tray and dry it off well, in a bowl put bread crumbs, savoury, 2 tbsp butter, 2 tbsp finely chopped onion, a pinch of salt and pepper.
2. Mix together until all ingredients it have blended, scoop your dressing on top of stacks then pinch together and start rolling your steak away from you.
3. After you have rolled your steaks take a piece of bacon and start to roll around your steak until the steak have been totally wrapped.
4. Three pieces of bacon for each steak, after completed place your rolled steak on your foil wrap and parchment paper season with sea salt and pepper and beef base (oxo) mix in 1/3 cup water then sprinkle over steaks, topped with rings of onions.
5. Then roll each moose roll around each piece of parchment paper and foil wrap place in a roaster with a rack, if no rack put two small foil dishes in roaster add 1 cup water, then cover roaster put in the oven.
6. Bake at 350° for 1.30 minutes, again depending on the size of your moose steak, remove from oven you can let it rest for 10 minutes because packages will be hot, still covered.
7. Unwrap steak rolls placing them on a plater and cut in pieces, serve with side dishes of your choice.
Please note:
Moose is not a meat you will purchase at your local meat market, but if you know someone that got a moose license and will give you a couple of steaks or you have one yourself.
Also if you would like to try this recipe on another type of meat, this recipe will work for that too.
(I apologize in advance if anything in this video is not clear or you didn't understand me. You can follow the recipe posted with this video. Thank you )
I’m not going to sell you on this recipe because anyone that is looking for a moose recipe, already have access to some moose meat. So if you are looking for something different to make this is your recipe, and I have two more posted on this link you can try as well.
Plus I have a goulash recipe posted that I’m using ground beef, but you can use ground moose meat if you have some available. Anytime you are cooking with wild meat, you need to build up those flavours to remove any game taste that’s on that meat. Before you start this recipe clean and pat dry the steak and you can season the steak before you continue on with the recipe or just leave it and follow the recipe provided.
This moose steak got the bone still left on it, you will need to cut that off before you continue adding the dressing and rolling it with bacon wrapped around it. You can also tenderize the steak by flattening it with a meat tenderizer if the moose steak is too thick, then follow the recipe. Those of you that have cooked moose meat before know you diffently need to clean the meat and season it will.
I hope you found this recipe for Traditional Newfoundland Moose Roll helpful for you today, please take the time to make this recipe. If you don’t have access to moose meat use beef or pork it will work lovely.
So thank you for taking the time to read my blog and share, like and comment on any of my links, I do appreciate all your support. I’m pleased to bring to you our Traditional Newfoundland meals for you to enjoy. From my kitchen to your have a wonderful day.
