In the spirit of Rick Philippi’s bowhunt for Moose in Alberta, Canada we share some recipes for cooking moose from the Bowhunting.net Archives for Cooking With SusieQ. Welcome to the 2018 Moose Recipe Page.

moose recipees

This recipe is from Letha N. (avid hunter)
MOOSE MEATLOAF

Ingrediants:
1 egg
¾ c. milk
1 c. shredded Cheddar cheese (Colby Jack is also good)
½ c. quick cooking oats
½ c. chopped onion
1 tsp. salt
1 ½ tsp. Garlic Pepper
1 lb. ground moose / elk
1 c. ketchup
3/4 c. packed brown sugar
1 ½ tsp. prepared mustard

DIRECTIONS
In a bowl, beat the egg and milk. Stir in cheese, oats, onion, salt, & pepper. Let sit for five minutes to let the oats soak up the egg and milk mixture. Add ground moose/elk, then mix well (it works better if you mix it with your hands). At this point you can shape into eight mini loaves and place in a greased 13 x 9 baking dish, or you can just make one big loaf and place in a greased bread pan. Combine ketchup, mustard, and brown sugar. Stir. Spoon over loaves or loaf. Bake, uncovered, at 350 degrees for 1 hr. or until a meat thermometer inserted in center of loaf reads 160 degrees.
This recipe is from Scott & Nancy

MOOSE ROAST
This is the best moose roast recipe I have ever tasted.

Ingredients:
1-4 lbs. moose roast
3-4 strips  bacon
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1 tsp. dry mustard
4 tbsp. brown sugar
2 1/2 cups water
1/2 cup white wine vinegar
2 tbsp.  chopped onions
3 tbsp. flour
1 cup cranberry juice
1 cup milk 

DIRECTIONS

Remove fat from moose MEAT and wipe with a clean cloth. Lard the roast as follows – cut bacon into 2″ strips, pierce the roast with a sharp knife at 2 ” interval and insert  bacon into holes – place roast into glass or earthenware bowl . Mix the following ingredients and pour over roast.  Cover and marinate roast for 24 to 48 hours in the refrigerator.  Turn roast often if marinate does not cover completely.
Marinate – salt, pepper, cinnamon, cloves, mustard, brown sugar, water and vinegar -remove roast from marinate and place in covered roaster at 350 degrees for approximately 1 hour.  Add onion flakes, cranberry juice and continue cooking roast until tender, approximately 1 more hour.
When cooked, remove from pan to hot platter.  Add flour to pan dripping and cook for 5 minutes. Add milk, stirring constantly until gravy is desired thickness.
Taken from Northern Cookbook by Eleanor A. Ellis

MOOSE SUKIYAKI

Ingredients:
2 Tbsp. vegetable oil 30  ml
1 1/2 lb. boneless moose sirloin 750 g
3 garlic cloves, minced
1/2 c soy sauce
3 Tbsp. sugar
3 Tbsp. chicken broth
1 large onion, thinly sliced
1 small green bell pepper, chopped
3/4 c thinly sliced celery
1/2 lb.  fresh mushrooms, sliced
1- 8 fl oz. (227ml) tin sliced bamboo shoots, drained
3/4 c. sliced green onions
1 Tbsp. freshly grated ginger root
1 Tbsp. cornstarch, mixed with 2 Tbsp/30 ml chicken broth or water.

DIRECTIONS

Heat vegetable oil in a large heavy skillet until very hot. Slice meat diagonally into strips, brown in batches in the hot oil.  Blend together garlic, soy sauce, sugar and chicken broth; add half to meat in skillet, reduce heat to medium. Add onion, green bell pepper, celery and mushrooms, cover; reduce heat again and simmer 10 minutes.
Add remaining soy mixture to pan, together ,with the bamboo shoot slices. simmer uncovered , 4-5 minutes.. Add green onion, simmer 1 minute. Add grated ginger and cornstarch mixture. Stir and cook until sauce thickens slightly. Makes up to 10 pounds of moose meat.