MOOSE MEAT & SAUERKRAUT
When Dad would go hunting this is one of my fav's. If your not a Kraut eater forget it! If you are enjoy this one. I usually get the neck roast of the elk,moose, or beef to do this with along with Dad's homemade Kraut.
Provided by Cheri B
Categories Elk
Time 6h10m
Yield 1 pot, 8-10 serving(s)
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 193.2, Fat 1.6, SaturatedFat 0.4, Cholesterol 100.5, Sodium 722.2, Carbohydrate 3.7, Fiber 1.9, Sugar 1.6, Protein 39
BEEF AND SAUERKRAUT DINNER
Meet the Cook: I've been making this one-dish meal for more than 30 years. The original recipe called for a single can of sauerkraut - but that wasn't enough for us! My husband (we have a grown son) us pastor to two small-town congregations. Among other occasions, I enjoy preparing this for church potlucks. -Marilyn Dietz, White, South Dakota
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- In a bowl, combine beef, egg, crumbs, milk, onion, vinegar, caraway and salt; mix well. Shape into 1-1/2-in. balls. , In a Dutch oven over medium heat, brown meatballs in oil; drain. Add the potatoes and sauerkraut and mix well. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until heated through. Sprinkle with parsley. , If sauce is desired, combine mayonnaise and horseradish; serve on the side.
Nutrition Facts :
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