Cooking Wild Recipe: Quick Moose Meals

Pressure-cooking your moose takes the pressure off the same old question, “What’s for supper?”

When there’s a pressure cooker in the kitchen and a stash of moose in the freezer, you’re just minutes away from a hot and hearty supper any night of the week — even hectic working days when the pressure’s on for a meal that’s not only quick and easy, but delicious to boot!

A pressure cooker cuts cooking time down to one-third or less than standard cooking methods.  For instance, a stew takes only 20 minutes in a pressure cooker, pot roast less than an hour and chili con carne is faster than you can set the timer!

Pressure cookers cook food under pressure by preventing steam from escaping the pot, thus the name. The pressure is measured in PSI (pounds per square inch). They have lids with gaskets, regulators (some newer models have adjustable regulators, older models like mine don’t) and safety vents — features that are covered in detail in your manual and since every model is different, read instructions before using your cooker to ensure it’s in good working order.

For best results, meat should be thawed first but frozen meat can be put into the cooker when in a pinch. Individual cuts, like steaks, won’t alter the cooking time, as they’ll thaw before pressure is reached and timing begins. Larger frozen cuts like pot roasts need increased timing. I add about five minutes per pound. Ground meat is tastier when browned so thaw by nuking or breaking it up with a fork in the pot over low heat.

Pressure-Cooked Moose Stew

Pressure-cooking renders meat extremely tender so even an old trophy bull racks up big raves in this traditional stew! Serve with baking powder biscuits (you’ll find this and other recipes in my book, Cooking Wild on page 181, call 1.800.898.8811 to order) Serves six.

  • 2 tablespoons oil
  • 2 chopped onions
  • 4 cloves minced garlic
  • 2 pounds cubed moose
  • 4 chunky cut carrots
  • 1 cup parsnip sticks
  • 4 potatoes halved
  • 1 cup cubed turnip
  • ½ cup frozen peas
  • ½ teaspoon black pepper
  • 2 cups water
  • ½ cup red wine
  • Pinch of basil
  • 2 tablespoons beef gravy mix dissolved in ¼ cup water

Heat the oil in pressure cooker, sauté onion, garlic and meat three minutes. Add remaining ingredients, except thickener, stirring well. Close cooker, bring to full pressure then adjust heat. Set timer 20 minutes. When time is up remove from stove and release pressure before attempting to remove lid. Return pot to stove, blend in gravy mix and cook until thickened.

Pressure Cooked Hot and Cheesy Moose Chili

No bull about it… this is the best chili ever! Serves six.

  • 2 tablespoons oil
  • 2 pounds ground moose
  • 2 minced onions
  • 6 cloves minced garlic
  • 1 minced sweet red pepper
  • 1 minced chili pepper
  • 3 tablespoons chili con carne seasoning mix
  • 4 cups cooked or canned red kidney beans
  • 2 cups tomato sauce plus 1 cup water
  • ½ teaspoon pepper
  • 1 cup grated cheddar cheese
  • ½ cup grated parmesan

Heat the oil in pot, brown meat and onions. Add remaining ingredients, except cheese. Close cooker; proceed as above, timing for 10 minutes. Stir in cheese upon serving.

Pressure Cooked Moose Pot Roast

A delicious venison pot roast fast enough for any night of the week, yet good enough for company fare. Serves six.

  • 3 to 4 pound boneless moose pot roast (or other venison or bear)
  • 2 tablespoons oil
  • 4 cloves minced garlic
  • 2 quartered onions
  • 1 tablespoon Worcestershire sauce
  • 2 cups water
  • 1 cup red wine
  • 3 tablespoons onion soup mix
  • ½ teaspoon pepper
  • 2 tablespoons flour blended in ¼ cup water

Heat the oil in cooker, sear meat on all sides. Add remaining ingredients, except thickener. Close cooker. Proceed as above, timing for 30 to 40 minutes. After lid is removed, return to stove. Blend in gravy mix, cook until thickened. Slice meat, surround with onions and pour gravy over top.

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