Method In medium bowl, combine teriyaki sauce, peanut butter, brown sugar, garlic powder and hot sauce. Mix well, then add moose cubes and stir to coat. Cover and refrigerate for 1 hour. Preheat grill to medium. Remove moose meat from marinade (reserving marinade for basting later) and thread onto skewers, alternating with onions peppers pieces and mushrooms. Grill for 10 to 15 minutes turning occasionally and basting with reserved marinate, until meat is cooked. Moose Roast Ingredients Moose round roast Hunter Blend Spice or Steak Spice 1/3 cup Dijon mustard ½ large white onion (chopped) 1 cup beef broth 6 large white mushrooms (sliced) 1/3 cup red wine Few drops of liquid smoke Garlic cloves 3 (crushed) Salt and pepper Method Spread the Dijon mustard over the roast to make a nice even coating. Add chopped onion and sliced mushrooms. Sprinkle them over the roast letting them fall into the bottom of the cooker. Crush garlic over the roast. Add liquid smoke, broth and red wine by pouring it into the pot. Do not pour directly onto the roast. Sprinkle roast with 2-3 tablespoons of the Hunter Blend Spice mix and ground some salt and pepper on top. Cook in crock pot for about 8 hours on medium-low setting. Moose Marinade Ingredients 2 tbsp balsamic vinegar 3 tbsp dry mustard ½ tbsp onion powder 2 tbsp Garlic Plus Spice 1 tbsp lemon juice ½ tbsp Montreal Steak Spice 2 garlic cloves, finely chopped Or 1 tbsp olive oil 1 clove garlic 1 tbsp worchester 1 tbsp vinegar 1 tsp mustard 1 tbsp soya Method Mix ingredients in large bowl. Paint thick paste over steak to ensure coverage. Keep in fridge over night. Cook accordingly to as you like it. For people who don’t like the wild taste, marinate in milk and garlic spice or buttermilk. Please note: For best results mix all ingredients all together and keep in the refrigerator over night. Strawberries Poached in Honey Syrup Ingredients 1 quart fresh strawberries, washed and stemmed¼ cup honey 2 tbsp sugar 2/3 cup water Method Place honey, sugar, and water in a saucepan, and boil rapidly for 5 minutes. Reduce heat, drop in whole strawberries, and simmer for 5 minutes. Turn off heat and let the berries cool to room temperature in the syrup. May serve warm or cold, ladling syrup over each portion. Raisin Rice Pudding Ingredients 3 tbsp uncooked white rice ¾ tsp cinnamon ½ cup raisins 1½ tbsp sugar 1 quart milk 2 eggs ½ tsp salt Method Rinse rice well. Add all ingredients except the eggs. Separate eggs, beat whites until stiff. Beat egg yolks and fold into rice mixture, then fold in egg whites. Spoon gently into a casserole dish. Bake at 300° F for approximately 2 hours or until done; be sure to stir several times. This dish is best served warm. Blueberry Cobbler Ingredients 2 cups blueberries, or more ¼ cup milk 4 tsp sugar ½ tsp vanilla 1 cup flour 2 tsp butter 1 tsp baking powder ½ cup sugar ½ tsp salt 1 egg, well beaten Method Cover a baking dish with blueberries and sprinkle with sugar. Sift remaining dry ingredients in a bowl and add egg, milk, vanilla and melted butter, stirring just enough to combine. Spread batter over blueberries and bake at 350°F (180°C) for approximately 40 minutes. Invert on a plate and serve with cream or lemon sauce.
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