Moose Meat & Sauerkraut
- Ready In:
- 6hrs 10mins
- Ingredients:
- 4
- Yields:
-
1 pot
- Serves:
- 8-10
ingredients
- 3 -5 lbs moose roast or 3 -5 lbs elk roast
- 1 quart sauerkraut
- 1⁄2 onion, diced, chunks, how ever you want then
- 1 pint beef broth, if needed
directions
- wash and dry meat.
- place in slow cooker or crock pot.
- add onion, pepper it taste.
- cover with Sauerkraut, (do not drained) juice and all.
- Allow room for Sauerkrat, to juice up. That is Sauerkraut will , juicy up as it cooks (let go of juices). Use broth if needed to keep covered with moisture.
- Cook on low heat all day, in the crock pot is best (or the oven).
- Serve with Celery Salt or Beau Monde.
- If you have a tough roast, the vinegar in Sauerkraut, is a natural tenderizer. So add the juice from kraut.
- If the roast smells game-y or the rest of the animal was tough or gamey, soak overnight in buttermilk or poke holes (about an inch deep, but this depends on your roast size) in roast to let in this solution- mix of 50/50 water and vinegar soak overnight, rinse and cook.
- This is pretty much my rule of thumb with game, the soaking thing, if it needs it do it. And if your oven roasting a roast the holes you poked to get the solution in the roast will then serve as garlic or fat wholes.
Questions & Replies

Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<p>Fun events here at Zaar I have participated in: <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <br /><br /><br /><br /><br />I inherited a passion for collecting cookbooks and recipes. This looks like a good fourm to do this and share what I know with others. Along with cookbooks I collect old glass fruit bowls, and depression glass, and other types of glass.<br />Raised on the coast of Washington state, and LOVE FRESH seafood ! I have lived in Montana, and New Mexico also, and now live in the Beautiful Black Hills of South Dakota. <br /> I am known for takeing a recipe and change it to my own taste, but think a lot of us do this. <br />I have worked in food settings most of my life or else an office.<br /> Currently Chef for PTI Oil States out of Houston Tx. Have worked on North Dakota, Wyoming, Utah, Montana where ever they send me is an adventure and Im glad I invested in a camera last year !<br /><br /><img src=http://www4.clustrmaps.com/stats/maps-no_clusters/www.recipezaar.com-member-628624-thumb.jpg alt=/ /></p>