Healthy Recipes With Ground Moose Meat

Its low in fat high in protein and loaded with several different types of nutrients. You can mess around with the flavoring add spices or sugar or substitute soy sauce for salt substitute 2 tbsp soy sauce for 1 tbsp salt and leave out the water.

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The macronutrient breakdown looks like this.

Healthy recipes with ground moose meat. Add chopped onion garlic and taco seasoning. But if youre getting bored with the same old ground beef go-tos recipes like Skillet Beef Potpie with Buttermilk Biscuits and Cauliflower Rice-Stuffed Peppers are creative delicious and use the entire. Heat a heavy cast-iron skillet.

There are SO many recipes that use ground venison like sausage gravy Asian chop salad and pasta fagioli. In large bowl combine onion garlic egg bacon fat and savoury. The only precaution you have to take is to remember not to overcookundercook it.

4 lbs ground moose. Bring to a simmer over medium-high heat then reduce heat to medium-low and gently simmer for 15 minutes then set aside. In a large skillet brown meatballs in oil.

Add minced beef to the skillet and cook stirring occasionally until cooked through 5 minutes. Its quick-cooking inexpensive and packed with protein for a satisfying meal that the whole family will love. Cover and cook over low heat until the meatballs are done about 10 minutes.

Add moose meat mixing just until combined. Moose Bourguigngon iss also one of the best ways of making use of the natural flavors of the moose meat. Stir in garlic powder onion powder and chili powder.

The calories in moose come in at just 113 for a standard 3-ounce serving. I make small batches so I can fit it all in my dehydrator. In a saucepan stir vinegar and remaining cornstarch until smooth.

The nutritional facts of moose meat are actually quite impressive. Lean ground beef is a great ingredient to have on hand for healthy dinners. Another great way of cooking the venison meat is to combine it with rabbit meat Moose and rabbit pie recipe as well.

Form into 4 patties each 2 cm thick. Saute for a minute until the onion has softened. Transfer to tray cover and refrigerate for 1 hour.

Fine kosher salt 2 tsp ground. 4 tbsp salt pref.

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