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Moose Recipes You Likely Never Thought Of

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Here are some tasty moose recipes you may not have considered.

Moose is a delectable game meat, there’s no denying that. Some would argue that it’s even better than beef or elk. While it does have a gamier and a courser texture, it is very tender, and seems to melt in your mouth with minimal chewing. It’s also very lean and doesn’t have that stringy-ness you’d come to expect from beef.

Stews and jerkies are probably the most popular methods of eating moose, but check out these other ideas that are sure to entice the senses.

Corned Moose

Recipe adapted from Justgamerecipes

Ingredients

  • 4-5 lbs Moose meat
  • 5 Tbs Tenderquick
  • 2 Tbs Brown Sugar
  • 1 Tbs Black pepper
  • 1 Tbs Paprika
  • 1 Tbs Ground bay leaves
  • 1/2 tsp Garlic powder

Directions

  1. Mix dry ingredients in a large zip-lock bag. Add meat and shake to coat well. Squeeze out as much air as you can and zip the bag shut.
  2. Store in the refrigerator for 2-3 weeks to cure, turning it over from time to time. The corned meat will keep in the bag for a long period of time if the bag remains sealed.
  3. Cook as you would corned beef or salt cured pork. Rinse the brine from the meat, place in a pot and cover with water.
  4. Bring water to a boil, then reduce heat to simmer for 3-4 hours.

Jellied Moose Nose

Recipe adapted from Justgamerecipes

Ingredients

  • 1 Upper jawbone of a moose
  • 1 Onion; sliced
  • 1 Garlic clove
  • 1 Tbs Mixed pickling spice
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1/4 cup Vinegar

Directions

  1. Cut the upper jaw bone of the moose, just below the eyes.
  2. Place in a large kettle of scalding water and boil for 45 minutes. Remove and chill in cold water.
  3. Pull out all the hairs – these will have been loosened by the boiling and should come out easily (like plucking a duck). Wash thoroughly until no hairs remain. Place the nose in a kettle and cover with fresh water. Add onion, garlic, spices and vinegar.
  4. Bring to a boil, then reduce heat and simmer until the meat is tender. Let cool overnight in the liquid. When cool, take the meat out of the broth, and remove and discard the bones and the cartilage. You will have two kinds of meat — white meat from the bulb of the nose and thin strips of dark meat from along the bones and jowls.
  5. Slice the meat thinly and alternate layers of white and dark meat in a loaf pan. Reheat the broth to boiling, then pour the broth over the meat in the loaf pan.
  6. Let cool until jelly has set. Slice and serve cold.
a-newfoundland-christmas-9
Image via dcrainmaker

Moose Pie

Recipe adapted from Justgamerecipes

Ingredients

  • 1 1/2 lb Moose steak, cubed
  • 1/3 – 1/2 c. flour
  • 1 md Onion, chopped
  • 1 Clove minced garlic
  • 3 tb Oil
  • 2 c Water
  • 2 Tbl Worcestershire sauce
  • 1 tsp Marjoram
  • 1 tsp Thyme
  • 1 tsp Celery seed
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1 Bay leaf
  • Diced potatoes & carrots
  • Frozen peas or green beans
  • Pie crust

Directions

  1. Shake cubed steak in plastic bag with flour, a few cubes at a time.
  2. Brown moose and onions and garlic in heated oil, until moose is brown. Add water, herbs, Worcestershire sauce, salt and pepper.
  3. Bring to a boil, reduce heat, simmer 1 1/2 hours.
  4. Add potatoes and carrots, cook approximately 30 to 45 minutes longer.
  5. Add peas. Pour into pie pan. Cover with pie crust, flute edge, cut slits in top.
  6. Bake 15 to 20 minutes or until crust is nicely browned.
Moose Burger-Spinach-Zucchini Pizza
Image via Sandra

Sandra’s Scrumptious Spinach Zucchini Moose Burger Pizza

Recipe adapted from Sandra

Ingredients

  • 1 store-bought pizza dough
  • Olive oil
  • 1 teaspoon corn meal
  • 1/2 lb. moose burger
  • 1/2 a Spanish onion, cut into quarters lengthwise
  • 2 garlic cloves, chopped
  • Seasoning salt, to taste
  • Fresh ground pepper, to taste
  • 2 cups mozzarella cheese, shredded
  • 1 (9 oz. pkg.) frozen, chopped spinach, thawed in microwave on high for 4 mins., and squeezed dry
  • 1 small zucchini, cut in half lengthwise, and thinly sliced into half rounds
  • ¼ cup jarred roasted bell peppers, drained, and roughly chopped
  • 1 tablespoon fresh parsley, chopped

Directions

  1. Preheat oven to 475 degrees, and set rack to a low position in your oven. Prepare pizza pan by brushing it with olive oil, then sprinkling it with cornmeal, set aside.
  2. Roll out pizza dough into a round, slightly larger than pizza pan. Place rolled-out pizza dough onto pizza pan, and fold under edges to form a lip; brush all over with olive oil, and par-bake for 5 minutes.
  3. Meanwhile, brown the moose burger in a medium skillet over medium high heat.
  4. Once meat is halfway cooked, add the onions, garlic, and mix to combine. Sprinkle with vege-sal, to taste. Once onions are translucent, remove meat mixture from heat.
  5. Sprinkle pizza with mozzarella cheese, and evenly distribute the meat mixture on top. Top with spinach that has been squeeze-dried, zucchini slices, and roasted bell peppers, and parsley. Drizzle with olive oil, and a sprinkling of seasoning salt.
  6. Bake pizza for 10-12 minutes, depending on thickness of your crust. Remove from oven, and finish with a drizzle of olive oil, and a final light sprinkling of vege-sal just before slicing into 8 triangular pieces.

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