Moose Biscuit Roll

by Lynn McShane
(St. John's, Newfoundland)

My family comes from the Southern Shore of Newfoundland; Renews was a settled community in 1611. However, moose are not native to Newfoundland and were only introduced in 1904 on the west coast of the Island.

It took several years for the population to expand and migrate across to the Avalon Peninsula (we are 900 kms across, after all!) and so it must have been with great excitement my grandfather welcomed their arrival! My family has been hunting them ever since, but it seems as though I'm one of the few "girls" in the family who actually loves to eat moose in whatever way it's cooked :) Luckily, my husband likes it also.

We've been gifted with "feeds of moose" over the years, but just yesterday we brought home our very first full quarter. One of my uncles gave me a front quarter and another uncle kindly butchered it into awesome mince, t-bone steaks, roasts, and sausages. I can't stop looking in our freezer with a big grin on my face. And I can't wait to start cooking with it. I'm really enjoying looking at all the great recipes on this site - thanks for sharing them.

Moose Mixture

2 cups minced moose
1 onion, chopped
1/2 to 1 cup gravy (you can use beef gravy if you want, but saved gravy from a moose roast is definitely preferable!)
1/2 tsp each salt and pepper or to taste
Chopped garlic, to taste (we love lots!)

(Note: this recipe works well with any other seasonings you prefer, such as oregano, basil, even curry...whatever you like.)

Sauté the onion and garlic in some olive or vegetable oil, add minced moose, and cook through. Add salt and pepper. Stir in gravy (works best if the gravy is fairly thick). Keep warm in the skillet.

Biscuit Dough

2 cups flour
4 tsp baking powder
1/2 tsp salt
4 tbsp butter
3/4 to 1 cup milk

Stir flour, baking powder and salt together well.
Cut butter (or just use your hands) into flour mixture until the texture is "sand" like.
Add milk, starting with just 3/4 cup, and stir to blend until it makes a soft dough. Add more milk if necessary.
Flour your counter and rolling pin, and roll dough out to 1/4" thickness in a rectangular shape.
Spread with moose mixture and roll dough up. Seal edges.
Place biscuit roll on a baking pan and slash top in several places to allow steam to escape.
Bake at 400 degrees for 30 minutes or until dough is golden brown.

Let cooked biscuit roll sit for 5-10 minutes, then cut into generous slices.

Serve with additional moose gravy, ketchup, chutney - whatever you fancy!!


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Looks Yummy
by: Mark - The Mooseman

Thank you Lynn for taking the time to fill us in on your family history and how you have become enamored with moose meat!

Your recipe looks awesome and I'll be sure to try it out.

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