Crock O' Moose

A scrumptious moose stew for dinner sound great! Unless you live in Canada, Alaska or the Northern U.S. it's not too likely you'll have moose meat just laying around so feel free to substitute with elk, antelope, or venison.

  • 2 lbs. moose steak or stew meat
  • 4 cups water
  • 1 beef bouillon cube
  • 2 T. minced garlic
  • 1 T. lemon pepper
  • 1/2 cup diced carrots
  • 1 medium onion, finely diced
  • 1/2 cup chopped green bell pepper
  • 1 medium potato, diced
  • 1 cup cabbage leaves, cut into 1/2-inch squares
  • 1/8 cup Rice
  • 1/8 cup barley
  • 1 cup cut up broccoli florets
  • Salt
  • Pepper

Directions: In 6-quart slow cooker, set on high, place meat, water, bouillon cube, garlic and lemon pepper. Cook for 4 hours. Add carrots, onion, green pepper, potato, cabbage squares, rice, barley and broccoli. Cook for 3 hours. Season with salt and pepper to taste. Serve with buttered rolls.

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