RECIPE: Moose Balls & Neck Roast

[BigRackLover]

After trying this donair recipe and thoroughly enjoying it, I thought I would share my prefected meatball recipe. Most meatballs I have are dry, usually because of too many breadcrumbs. I like this one. Ask Lefty-Canuck, he's tried em'.

Ingredients

1.5 lbs venison grind (5% beef fat)
1 tablespoon Garlic Plus spice mix
1 tablespoon Italiano spice mix
1 teaspoon Mrs. Dash
1 cup swiss cheese (or any kind that melt well)
1/2 tablespoon worcestershire sauce
1 egg
1/2 cup panako bread crumbs
1/2 tablespoon olive oil (more if you didn't add fat to your venison grind.

Instructions

1. Pre heat oven to 425 (bake - convection)
2. Mix all indredients thoroughly.
3. Roll into nothing bigger than golf ball and place on baking pan, not touching but close.
4. Bake at 425 for 12 minutes.
5. Remove from oven and cover with tinfoil for 12 minutes.
6. Plunk into sauce or freeze.

Pictures below are for 3x recipe above.

[Matt L.]

So when's dinner? That looks damn tasty!

[Hydro1]

I would like to impose a new rule for AO.
If you post pictures of food, you MUST post an address with it, or openly invite the first three members to comment to dinner.

Looks good!!

[edmhunter]

I'll be giving that a try right quick! Thanks for sharing!

[58thecat]

Originally Posted by Hydro1

I would like to impose a new rule for AO.
If you post pictures of food, you MUST post an address with it, or openly invite the first three members to comment to dinner.

Looks good!!

Or at least ship some out to us poor folks!

[Lefty-Canuck]

This are definitely a tasty way to make a meat ball!

LC

[Gboe8]

I do mine very similar! Wish I was home and not eating crappy road food now...

[TAD40]

Thatsa nicea meata ballsa

[BigRackLover]

Tried another recipe - neck roast. NEVER AGAIN will I debone neck meat.

Ingredients
1 Venison Neck Roast (approx. 4 pounds)
2 tablespoons chopped Garlic
1 large onionsliced or chopped
2 tablespoons sea salt (real salt)
2 teaspoons black pepper
3 cups water
1 tablespoon of other spices (optional)
graden herbs (optional)

Instructions
Combine everything together in your crock pot and cook on HIGH for 8-10 hours
Shred meat off using two fork, remove any fat/tissue/membranes
Take 2 tablespoons of broth and mix with 1 tablespoon of your favorite BBQ sauce for dipping.
Toast bread and fill with shreaded meat and any topping you want (onions, cheese, horseradish)
Dip in sauce and enjoy.

[chuck-the-chimp]

Originally Posted by BigRackLover

Tried another recipe - neck roast. NEVER AGAIN will I debone neck meat.

Ingredients
1 Venison Neck Roast (approx. 4 pounds)
2 tablespoons chopped Garlic
1 large onionsliced or chopped
2 tablespoons sea salt (real salt)
2 teaspoons black pepper
3 cups water
1 tablespoon of other spices (optional)
graden herbs (optional)

Instructions
Combine everything together in your crock pot and cook on HIGH for 8-10 hours
Shred meat off using two fork, remove any fat/tissue/membranes
Take 2 tablespoons of broth and mix with 1 tablespoon of your favorite BBQ sauce for dipping.
Toast bread and fill with shreaded meat and any topping you want (onions, cheese, horseradish)
Dip in sauce and enjoy.

Cool.
How far up/down the neck are you? What's your process for cleaning out esophagus/trachea/neck arteries/neural tissue?

[Lefty-Canuck]

You can remove the esophagus quite easily.

LC

[58thecat]

Looks like road kill grill