Fast, easy, tasty! Not the most traditional meal, but can’t complain when you get a meal done in 15 minutes when you are back at camp.
A little note: I like my vegetables still crunchy. There is no exception with the vegetables in this recipe. Two minutes of cooking will result in vegetables with a very good bite. If you want softer carrots, add them earlier.
The Best Mongolian Moose Stir Fry
Course: MainCuisine: Asian, ChineseDifficulty: Easy2
servings5
minutes10
minutes15
minutesIngredients
1 tsp of vegetable oil
1 lb. of ground moose (or any ground venison)
2 tsp of ginger, minced
3 cloves garlic, minced
1/2 cup of low sodium soy sauce
1/4 cup of brown sugar
3 tbsp of hoisin sauce
1/4 cup of water
2 tbsp of cornstarch
4 green onions, cut in 5cm (2″) sticks
1 carrot, peeled and julienned
Directions
- Heat a large skillet under medium-high heat. When the skillet is hot, coat the bottom with vegetable oil and add the ground moose, the ginger and the garlic. Cook the moose while breaking into little pieces until fully cooked, 5-6 minutes.
- In a meantime, mix the soy sauce, the brown sugar, the hoisin sauce, the water and the corn starch in a small bowl. When the moose is cooked, add the soy sauce mixture, the green onions and the julienned carrots. Cook for an additional 2 minutes while mixing.
- The Mongolian Moose is done! Serve on top of basmati rice or rice noodles. Optionally, top with sesame seeds and red chili flakes.
SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:
- The ground moose can be replaced with ground beef or ground pork
- The ground moose can be replaced with any ground venison meat, such as deer, elk or sheep.
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