24 Savory Moosemeat Recipes for Adventurous Eaters

Prepare to embark on a culinary adventure with 24 Savory Moosemeat Recipes for Adventurous Eaters! Whether you’re a seasoned hunter or just curious about wild game, this collection promises to transform your kitchen into a frontier of flavor. From hearty stews to gourmet burgers, we’ve got dishes that will satisfy your wild side. So, grab your apron, and let’s dive into the delicious possibilities together!

Moosemeat Stew with Root Vegetables

Just when you think comfort food can’t get any heartier, moosemeat stew with root vegetables comes along. This dish is a robust, flavorful journey into the wild, perfect for chilly evenings.

Ingredients

– 2 lbs moosemeat, cubed into 1-inch pieces
– 3 tbsp rich extra virgin olive oil
– 1 large onion, finely chopped
– 3 cloves garlic, minced
– 4 cups beef stock, rich and flavorful
– 2 cups carrots, peeled and diced
– 2 cups parsnips, peeled and diced
– 1 cup celery, finely sliced
– 1 tsp finely ground black pepper
– 1 tsp sea salt
– 2 bay leaves

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add moosemeat cubes, searing until all sides are deeply browned, about 3 minutes per side. Tip: Do not overcrowd the pot to ensure proper browning.
3. Remove meat and set aside. In the same pot, add onion and garlic, sautéing until translucent, about 5 minutes.
4. Return moosemeat to the pot. Add beef stock, carrots, parsnips, celery, black pepper, salt, and bay leaves.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, or until meat is tender. Tip: Stir occasionally to prevent sticking.
6. Remove bay leaves before serving. Tip: For a thicker stew, uncover and simmer for an additional 15 minutes.
Moosemeat stew is luxuriously tender, with root vegetables that melt in your mouth. Serve it with a crusty bread to soak up every last drop of the rich broth.

Grilled Moosemeat Kabobs with Cherry Glaze

Bold flavors meet in this grilled moosemeat kabobs with cherry glaze, a dish that’s as adventurous as it is delicious. Perfect for those looking to try something uniquely satisfying.

Ingredients

• 1 lb moosemeat, cut into 1-inch cubes
• 1 cup fresh cherries, pitted and halved
• 1/4 cup pure maple syrup
• 2 tbsp apple cider vinegar
• 1 tbsp finely minced garlic
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp rich extra virgin olive oil

Instructions

1. Preheat your grill to medium-high heat, aiming for 375°F.
2. In a small saucepan, combine fresh cherries, pure maple syrup, and apple cider vinegar. Simmer over low heat for 10 minutes until thickened, stirring occasionally.
3. While the glaze simmers, thread moosemeat cubes onto skewers, leaving small gaps between pieces for even cooking.
4. Brush skewers lightly with rich extra virgin olive oil to prevent sticking.
5. Season skewers evenly with finely minced garlic, smoked paprika, sea salt, and freshly ground black pepper.
6. Place skewers on the preheated grill. Cook for 4 minutes per side for medium-rare, or until desired doneness is achieved.
7. During the last 2 minutes of grilling, brush skewers generously with the cherry glaze, allowing it to caramelize slightly.
8. Remove skewers from grill and let rest for 3 minutes before serving.

Outstanding in both texture and flavor, these kabobs offer a juicy interior with a perfectly charred exterior. Serve atop a bed of wild rice or with a side of grilled vegetables for a complete meal.

Slow Cooker Moosemeat Chili

Warm up your kitchen with this hearty slow cooker moosemeat chili, perfect for chilly evenings. Its robust flavors and tender meat make it a crowd-pleaser.

Ingredients

• 2 lbs ground moosemeat, lean and freshly sourced
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes, fire-roasted for depth
• 2 tbsp chili powder, high-quality and aromatic
• 1 tsp ground cumin, freshly toasted
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper, for a subtle kick
• 1 cup beef broth, rich and homemade preferred
• Salt, to season

Instructions

1. Heat a large skillet over medium-high heat. Add the moosemeat, breaking it apart with a spoon. Cook until browned, about 5 minutes. Tip: Drain excess fat for a leaner chili.
2. Transfer the browned meat to your slow cooker. Add the onion, garlic, and bell pepper.
3. Stir in the kidney beans, diced tomatoes, chili powder, cumin, smoked paprika, cayenne pepper, and beef broth. Mix well to combine.
4. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours. Tip: Stir occasionally to prevent sticking and ensure even cooking.
5. Season with salt before serving. Tip: Taste and adjust spices if needed for personal preference.

Just before serving, notice how the chili has thickened and the flavors have melded beautifully. Serve with a dollop of sour cream or over a baked potato for a comforting meal.

Moosemeat and Wild Rice Casserole

Just when you thought casseroles couldn’t get any heartier, this moosemeat and wild rice version proves otherwise. Packed with robust flavors, it’s a game-changer for dinner tables.

Ingredients

• 1 lb ground moosemeat, lean and gamey
• 1 cup wild rice, nutty and chewy
• 2 cups beef broth, rich and savory
• 1 cup heavy cream, velvety and smooth
• 1 onion, finely diced and aromatic
• 2 cloves garlic, minced and pungent
• 1 tbsp olive oil, extra virgin and fruity
• 1 tsp salt, coarse and sea-derived
• 1/2 tsp black pepper, freshly ground
• 1/2 cup grated Parmesan cheese, sharp and nutty

Instructions

1. Preheat oven to 375°F. Grease a 9×13 inch baking dish lightly with olive oil.
2. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until translucent, about 5 minutes.
3. Add ground moosemeat to the skillet. Cook until browned, breaking it apart with a spoon, about 10 minutes. Tip: Drain excess fat for a leaner dish.
4. Stir in wild rice, beef broth, heavy cream, salt, and pepper. Bring to a simmer, then reduce heat to low. Cover and cook for 45 minutes, stirring occasionally.
5. Remove from heat. Stir in half the Parmesan cheese. Transfer mixture to the prepared baking dish. Sprinkle remaining Parmesan on top.
6. Bake uncovered for 25 minutes, or until the top is golden and bubbly. Tip: Let it rest for 5 minutes before serving for easier slicing.

Warm and comforting, this casserole boasts a creamy texture with a satisfying chew from the wild rice. Serve it alongside a crisp green salad to balance the richness.

Pan-Seared Moosemeat with Blueberry Sauce

Bold flavors meet in this unique dish that combines the richness of game with the sweetness of berries. Perfect for a special dinner, it’s surprisingly simple to make.

Ingredients

• 1 lb moosemeat, cut into 1-inch thick steaks
• 1 cup fresh blueberries
• 1/4 cup granulated sugar
• 1 tbsp balsamic vinegar
• 2 tbsp unsalted butter
• 1 tbsp fresh thyme leaves
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/4 cup water

Instructions

1. Season moosemeat steaks with sea salt and black pepper on both sides.
2. Heat a large skillet over medium-high heat. Add 1 tbsp butter.
3. Once butter is melted and bubbling, add steaks. Sear for 4 minutes per side for medium-rare. Tip: Do not move steaks while searing to get a perfect crust.
4. Remove steaks from skillet. Let rest on a plate covered loosely with foil.
5. In the same skillet, add blueberries, sugar, balsamic vinegar, and water. Cook over medium heat until blueberries burst, about 5 minutes. Tip: Stir occasionally to prevent sticking.
6. Add thyme leaves and remaining 1 tbsp butter. Stir until butter is melted and sauce thickens slightly, about 2 minutes. Tip: For a smoother sauce, press blueberries against the skillet with a spoon.
7. Slice moosemeat against the grain. Serve with blueberry sauce drizzled on top.

Rich and tender moosemeat pairs beautifully with the tangy-sweet blueberry sauce. Try serving it over a bed of wild rice for an earthy contrast.

Moosemeat Shepherd’s Pie

Savor the wild, hearty flavors of this unique twist on a classic comfort dish. Moosemeat Shepherd’s Pie brings a gamey depth that’s perfectly balanced with creamy, buttery mashed potatoes.

Ingredients

– 1 lb ground moosemeat, lean and finely textured
– 2 cups russet potatoes, peeled and cubed
– 1/2 cup whole milk, warm and creamy
– 4 tbsp unsalted butter, rich and golden
– 1/2 cup sharp cheddar cheese, freshly grated
– 1/2 cup frozen peas, sweet and vibrant
– 1/2 cup carrots, diced small and tender
– 1 small onion, finely chopped and aromatic
– 2 cloves garlic, minced and pungent
– 1 tbsp Worcestershire sauce, tangy and robust
– 1 tsp salt, finely ground
– 1/2 tsp black pepper, freshly cracked
– 1/4 tsp thyme, dried and earthy

Instructions

1. Preheat oven to 375°F (190°C).
2. Boil potatoes in salted water until fork-tender, about 15 minutes.
3. Drain potatoes, return to pot, and mash with milk and butter until smooth.
4. Stir in cheddar cheese until melted; set aside.
5. In a skillet, brown moosemeat over medium heat, breaking it apart, about 5 minutes.
6. Add onion, garlic, carrots, and peas; cook until vegetables soften, about 5 minutes.
7. Mix in Worcestershire sauce, salt, pepper, and thyme; cook for 2 minutes.
8. Transfer meat mixture to a baking dish; top evenly with mashed potatoes.
9. Bake until top is golden and edges bubble, about 20 minutes.
10. Let stand for 5 minutes before serving.
Tip: For a crispier top, broil for the last 2 minutes of baking.
Tip: Substitute moosemeat with ground beef for a more traditional flavor.
Tip: Add a layer of corn beneath the mashed potatoes for extra sweetness.
Rich and comforting, this pie offers a delightful contrast between the savory meat filling and the creamy potato topping. Serve with a side of pickled beets for a tangy complement to the gamey moosemeat.

Smoked Moosemeat Brisket

Never tried moosemeat brisket? This smoked version transforms the wild game into a tender, flavorful centerpiece.

Ingredients

• 4 lbs moosemeat brisket, trimmed of excess fat
• 1/4 cup coarse kosher salt
• 1/4 cup freshly ground black pepper
• 2 tbsp garlic powder, robust and aromatic
• 1 tbsp onion powder, sweet and pungent
• 1 cup apple cider vinegar, tangy and crisp
• 2 cups hickory wood chips, for a deep smoky flavor

Instructions

1. Preheat smoker to 225°F, ensuring a steady temperature for slow cooking.
2. Mix salt, pepper, garlic powder, and onion powder in a bowl for the rub.
3. Generously coat the brisket with the rub, pressing into the meat for full adhesion.
4. Place brisket in smoker, fat side up, to allow melting fat to baste the meat.
5. Add hickory wood chips to the smoker for smoke, replenishing every 2 hours.
6. Maintain smoker at 225°F, cooking brisket until internal temperature reaches 165°F, about 6 hours.
7. Wrap brisket in aluminum foil with apple cider vinegar to moisten, then return to smoker.
8. Continue cooking until internal temperature reaches 203°F, about 3 more hours.
9. Remove from smoker and let rest, wrapped, for 30 minutes to redistribute juices.

Velvety and rich, the smoked moosemeat brisket pulls apart with ease. Serve sliced over creamy polenta or in hearty sandwiches with pickled onions.

Moosemeat Tacos with Avocado Salsa

Savory moosemeat tacos bring a wild twist to taco night, paired with creamy avocado salsa for a bold flavor contrast.

Ingredients

• 1 lb ground moosemeat, lean and gamey
• 1 tbsp cumin, freshly ground
• 1 tsp smoked paprika, aromatic
• 1/2 tsp salt, coarse
• 1/4 tsp black pepper, finely ground
• 2 tbsp olive oil, rich extra virgin
• 8 small corn tortillas, warm and pliable
• 1 ripe avocado, creamy and diced
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeds removed and minced
• 2 tbsp cilantro, fresh and chopped
• 1 lime, juiced
• 1/4 tsp salt, to season salsa

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add ground moosemeat, breaking it apart with a spatula. Cook until no pink remains, about 5 minutes.
3. Stir in cumin, smoked paprika, salt, and black pepper. Cook for 1 minute to toast spices.
4. Reduce heat to low. Simmer for 10 minutes, stirring occasionally, to meld flavors.
5. While meat simmers, combine avocado, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Gently mix to create salsa.
6. Warm tortillas in a dry skillet over medium heat for 30 seconds per side, until soft and slightly charred.
7. Fill each tortilla with a spoonful of moosemeat mixture. Top with avocado salsa.
8. Serve immediately, ensuring tacos are assembled just before eating to maintain texture.

Zesty and hearty, these tacos offer a juicy bite with a cool, creamy finish. Try serving with a side of pickled red onions for an extra tang.

Braised Moosemeat Shanks with Red Wine

Dive into the hearty flavors of the wilderness with this robust dish. Perfect for chilly evenings, it combines tender moosemeat with the deep notes of red wine.

Ingredients

• 2 lbs moosemeat shanks, trimmed of excess fat
• 2 cups full-bodied red wine, such as Cabernet Sauvignon
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 tbsp rich extra virgin olive oil
• 1 cup beef stock, preferably homemade
• 2 sprigs fresh rosemary
• 1 tsp finely ground black pepper
• 1 tsp sea salt

Instructions

1. Preheat your oven to 325°F.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Season moosemeat shanks with salt and pepper, then sear on all sides until deeply browned, about 4 minutes per side. Tip: Do not overcrowd the pot to ensure a proper sear.
4. Remove shanks and set aside. In the same pot, sauté onion and garlic until translucent, about 3 minutes.
5. Pour in red wine, scraping up any browned bits from the bottom of the pot. Tip: These bits add incredible flavor to the dish.
6. Return shanks to the pot, add beef stock and rosemary. Bring to a simmer.
7. Cover and transfer to the oven. Braise for 2.5 hours, or until the meat is fork-tender. Tip: Check occasionally to ensure the liquid doesn’t evaporate completely.
8. Remove rosemary sprigs before serving.

Now, the moosemeat shanks are melt-in-your-mouth tender, with a sauce that’s rich and complex. Serve over creamy polenta or mashed potatoes to soak up every last drop.

Moosemeat Meatballs in Cream Sauce

Prepare to indulge in a uniquely North American delicacy that combines wild game with creamy comfort.

Ingredients

• 1 lb ground moosemeat, freshly sourced
• 1/2 cup breadcrumbs, finely ground
• 1 large farm-fresh egg, lightly beaten
• 2 cloves garlic, minced
• 1 tsp sea salt, finely crushed
• 1/2 tsp black pepper, freshly ground
• 2 tbsp rich extra virgin olive oil
• 1 cup heavy cream, velvety smooth
• 1/2 cup beef stock, robust and flavorful
• 1 tbsp fresh parsley, finely chopped

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a large bowl, combine moosemeat, breadcrumbs, egg, garlic, salt, and pepper. Mix until just combined. Tip: Overmixing can toughen the meatballs.
3. Shape mixture into 1-inch balls. Place on prepared baking sheet. Tip: Wet hands slightly to prevent sticking.
4. Bake for 20 minutes, or until golden brown and cooked through.
5. Heat olive oil in a large skillet over medium heat. Add meatballs, browning them lightly for 2 minutes. Tip: Do not overcrowd the skillet to ensure even browning.
6. Pour in heavy cream and beef stock. Simmer for 10 minutes, stirring occasionally, until sauce thickens.
7. Garnish with fresh parsley before serving.

Flavorful moosemeat meatballs in cream sauce offer a tender bite with a rich, velvety finish. Serve over mashed potatoes or alongside crusty bread to soak up every drop of the luxurious sauce.

Moosemeat and Mushroom Stroganoff

Venture into the wild with this hearty Moosemeat and Mushroom Stroganoff, a robust dish that brings the forest to your fork. Perfect for chilly evenings, it combines rich flavors with a creamy finish.

Ingredients

• 1 lb moosemeat, thinly sliced into strips
• 2 cups wild mushrooms, roughly chopped
• 1 large onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 1 cup beef stock, rich and homemade
• 1/2 cup sour cream, full-fat
• 2 tbsp all-purpose flour
• 2 tbsp unsalted butter
• 1 tbsp olive oil, extra virgin
• Salt and freshly ground black pepper to taste

Instructions

1. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat until shimmering.
2. Add moosemeat strips, searing until browned on all sides, about 3-4 minutes. Remove and set aside.
3. In the same skillet, melt remaining butter. Add onions and garlic, sautéing until translucent, about 2 minutes.
4. Stir in mushrooms and thyme, cooking until mushrooms release their juices, about 5 minutes.
5. Sprinkle flour over the mixture, stirring constantly for 1 minute to cook off the raw taste.
6. Gradually whisk in beef stock, ensuring no lumps form. Bring to a simmer.
7. Return moosemeat to the skillet, reducing heat to low. Simmer for 10 minutes, stirring occasionally.
8. Remove from heat. Stir in sour cream until fully incorporated. Season with salt and pepper.
9. Tip: For a smoother sauce, strain the beef stock before adding. Tip: Let the stroganoff rest for 5 minutes before serving to thicken. Tip: Use a mix of wild mushrooms for deeper flavor.

After simmering, the stroganoff develops a velvety texture, with the moosemeat tender and infused with earthy mushroom notes. Serve over a bed of buttery egg noodles or alongside crusty bread to soak up the sauce.

Roasted Moosemeat with Garlic and Herbs

Venture into the wild with this robust roasted moosemeat dish, perfectly seasoned with garlic and herbs for a hearty meal.

Ingredients

• 2 lbs moosemeat, trimmed and cut into 2-inch cubes
• 3 tbsp rich extra virgin olive oil
• 4 cloves garlic, freshly minced
• 1 tbsp finely chopped rosemary
• 1 tbsp thyme leaves, freshly picked
• 1 tsp sea salt, coarse
• 1/2 tsp finely ground black pepper

Instructions

1. Preheat oven to 375°F. Tip: Ensure the oven is fully preheated for even cooking.
2. In a large bowl, combine moosemeat cubes with olive oil, garlic, rosemary, thyme, salt, and pepper. Tip: Massage the seasoning into the meat for deeper flavor penetration.
3. Arrange the seasoned moosemeat on a roasting rack in a single layer. Tip: Use a rack to allow heat to circulate evenly around the meat.
4. Roast in the preheated oven for 25 minutes, then flip each piece.
5. Continue roasting for another 20 minutes or until the meat reaches an internal temperature of 145°F for medium doneness.

Zesty and aromatic, this roasted moosemeat offers a tender bite with a crusty herb exterior. Serve atop a bed of wild rice or with roasted root vegetables for a complete wilderness feast.

Moosemeat Sausage and Peppers

A bold twist on a classic, this dish combines wild moosemeat with vibrant peppers for a hearty meal. Perfect for those seeking adventure in their cooking.

Ingredients

– 1 lb ground moosemeat, lean and gamey
– 2 cups mixed bell peppers, sliced into thin strips
– 1 tbsp rich extra virgin olive oil
– 1 tsp finely ground black pepper
– 1/2 tsp sea salt, coarse
– 1/2 cup sharp cheddar cheese, freshly grated

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add sliced bell peppers, sautéing for 5 minutes until slightly softened. Tip: Keep the heat high to char the edges slightly for extra flavor.
3. Push peppers to the side, add moosemeat to the center of the skillet. Break it apart with a spatula.
4. Cook meat for 6-7 minutes until no pink remains, stirring occasionally. Tip: Avoid over-stirring to let the meat develop a crust.
5. Mix peppers and meat together, season with black pepper and sea salt. Cook for another 2 minutes.
6. Sprinkle grated cheddar cheese over the top, cover the skillet for 1 minute to melt. Tip: Use a lid to trap steam and melt cheese evenly.
7. Remove from heat, let sit for 2 minutes before serving.
Expect a robust flavor with a satisfying chew from the moosemeat, balanced by the sweetness of peppers. Serve atop crusty bread for a rustic sandwich.

Moosemeat Pot Pie with Flaky Crust

Bold flavors and hearty ingredients make this moosemeat pot pie a standout dish. Perfect for chilly evenings, it’s a comforting meal that satisfies with every bite.

Ingredients

• 2 cups cubed moosemeat, tender and gamey
• 1 cup diced carrots, crisp and sweet
• 1 cup frozen peas, bright and petite
• 1/2 cup unsalted butter, rich and creamy
• 1/3 cup all-purpose flour, finely sifted
• 1 3/4 cups beef broth, robust and savory
• 1/2 tsp salt, coarse and mineral-rich
• 1/4 tsp black pepper, freshly ground
• 1 package refrigerated pie crusts, flaky and golden

Instructions

1. Preheat oven to 425°F. Ensure the rack is in the middle position for even baking.
2. In a large skillet, melt butter over medium heat until frothy. Add moosemeat, carrots, and peas. Cook until meat is browned, about 5 minutes.
3. Sprinkle flour over the mixture, stirring constantly to avoid lumps. Cook for 1 minute to remove raw flour taste.
4. Gradually add beef broth, stirring continuously until the mixture thickens, about 3 minutes. Season with salt and pepper.
5. Roll out one pie crust to fit a 9-inch pie plate. Trim edges, leaving a 1-inch overhang. Fill with moosemeat mixture.
6. Cover with the second pie crust. Seal edges by crimping with a fork. Cut slits in the top to allow steam to escape.
7. Bake for 30 minutes, or until crust is golden and filling is bubbly. Let stand for 5 minutes before serving.

Now, the pot pie boasts a flaky crust encasing a savory, gamey filling. Serve it with a side of cranberry sauce for a tangy contrast.

Moosemeat Burgers with Caramelized Onions

Luscious and hearty, moosemeat burgers offer a wild twist on the classic. Pair them with sweet caramelized onions for a unforgettable meal.

Ingredients

• 1 lb ground moosemeat, lean and gamey
• 1 large yellow onion, thinly sliced for sweetness
• 2 tbsp unsalted butter, rich and creamy
• 1 tbsp olive oil, extra virgin for frying
• 1 tsp salt, coarse and sea-derived
• 1/2 tsp black pepper, freshly cracked
• 4 burger buns, whole wheat and sturdy

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add sliced onions, stirring occasionally, until golden and soft, about 15 minutes. Tip: Lower heat if onions brown too quickly.
3. Mix moosemeat with salt and pepper in a bowl, handling as little as possible to keep burgers tender.
4. Form into 4 patties, each about 1 inch thick, to ensure even cooking.
5. Grill or pan-fry patties over medium-high heat, 4 minutes per side for medium-rare. Tip: Press gently with a spatula to check doneness.
6. Toast buns lightly on the grill or in a toaster for crunch.
7. Assemble burgers by placing a patty on each bun bottom, topping with a generous heap of caramelized onions. Tip: Let burgers rest for 2 minutes before serving to redistribute juices.

Crunchy buns give way to juicy, flavorful moosemeat, elevated by the onions’ sweetness. Serve with a side of wild berry jam for an extra layer of flavor.

Moosemeat Loaf with Tangy Glaze

Perfect for a hearty dinner, this moosemeat loaf combines robust flavors with a tangy glaze that’ll have everyone asking for seconds.

Ingredients

• 1.5 lbs ground moosemeat, freshly sourced
• 1 cup breadcrumbs, finely ground
• 2 farm-fresh eggs, lightly beaten
• 1/2 cup whole milk, creamy and rich
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp Worcestershire sauce, bold and tangy
• 1 tsp salt, finely ground
• 1/2 tsp black pepper, freshly ground
• 1/2 cup ketchup, smooth and sweet
• 2 tbsp brown sugar, packed
• 1 tbsp apple cider vinegar, sharp and fruity

Instructions

1. Preheat your oven to 350°F (175°C) to ensure even cooking.
2. In a large bowl, mix the ground moosemeat, breadcrumbs, eggs, milk, onion, garlic, Worcestershire sauce, salt, and pepper until just combined. Tip: Overmixing can make the loaf tough.
3. Transfer the mixture to a greased loaf pan, pressing down lightly to remove air pockets.
4. In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar for the glaze.
5. Spread half of the glaze over the meatloaf before baking. Tip: Reserve the rest for serving to add extra flavor.
6. Bake for 55 minutes, then apply the remaining glaze and bake for another 15 minutes. Tip: The loaf is done when a meat thermometer reads 160°F (71°C).
7. Let the loaf rest for 10 minutes before slicing to retain juices.

With a moist interior and a caramelized glaze, this moosemeat loaf offers a satisfying bite. Serve it alongside roasted root vegetables for a complete meal that celebrates rustic flavors.

Moosemeat Stir-Fry with Seasonal Vegetables

You’ve probably never thought to cook with moosemeat, but this stir-fry will change your mind. It’s hearty, flavorful, and pairs perfectly with crisp seasonal veggies.

Ingredients

• 1 lb moosemeat, thinly sliced against the grain
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1 cup colorful bell peppers, sliced
• 1 cup fresh green beans, trimmed
• 1/2 cup sweet onions, thinly sliced
• 2 tbsp soy sauce
• 1 tsp finely ground black pepper
• 1/2 tsp red pepper flakes

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add moosemeat to the skillet, spreading slices in a single layer. Sear for 3 minutes without stirring to develop a golden crust.
3. Flip moosemeat slices and cook for another 2 minutes. Remove from skillet and set aside.
4. In the same skillet, add garlic, bell peppers, green beans, and onions. Stir-fry for 4 minutes until veggies are crisp-tender.
5. Return moosemeat to the skillet. Add soy sauce, black pepper, and red pepper flakes. Toss everything together and cook for 1 more minute to combine flavors.
6. Tip: Don’t overcrowd the skillet to ensure proper searing. Tip: Slice all vegetables uniformly for even cooking. Tip: Let the moosemeat rest before slicing to retain juices.

Just like that, you’ve got a dish that’s both rustic and refined. The moosemeat is tender with a slight chew, while the veggies add a satisfying crunch. Serve it over steamed rice or enjoy it as is for a low-carb option.

Moosemeat and Bean Soup

Gather around for a hearty Moosemeat and Bean Soup that’s both nourishing and deeply flavorful. Perfect for chilly evenings, this recipe combines robust ingredients for a satisfying meal.

Ingredients

• 1 lb lean moosemeat, cubed
• 2 cups dried navy beans, soaked overnight
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 4 cups beef stock, rich and savory
• 2 tbsp tomato paste, concentrated and tangy
• 1 tsp smoked paprika, earthy and warm
• Salt, to season
• Freshly ground black pepper, for a sharp finish
• 2 tbsp olive oil, extra virgin and fruity

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add cubed moosemeat, browning on all sides for about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Stir in chopped onion and minced garlic, cooking until translucent, about 3 minutes.
4. Mix in tomato paste and smoked paprika, coating the meat and onions evenly.
5. Drain soaked navy beans and add to the pot along with beef stock.
6. Bring to a boil, then reduce heat to low, simmering covered for 2 hours until beans are tender. Tip: Stir occasionally to prevent sticking.
7. Season with salt and freshly ground black pepper in the last 10 minutes of cooking. Tip: Taste as you go to adjust seasoning perfectly.

Unleash the soup’s deep, smoky flavors by serving it with a side of crusty bread. The tender moosemeat and creamy beans create a comforting texture that’s hard to resist.

Moosemeat Jerky with Spicy Rub

Kickstart your culinary adventure with this bold Moosemeat Jerky, a gamey delight that packs a punch with its spicy rub.

Ingredients

• 2 lbs lean moosemeat, sliced into 1/4-inch thick strips
• 1/4 cup coarse sea salt, for a crisp texture
• 1/2 cup brown sugar, for a deep caramelized sweetness
• 2 tbsp smoked paprika, adding a smoky depth
• 1 tbsp cayenne pepper, for a fiery kick
• 1 tsp garlic powder, for a sharp aroma
• 1 tsp onion powder, for a subtle sweetness
• 1/2 cup apple cider vinegar, for a tangy marinade base

Instructions

1. In a large bowl, combine apple cider vinegar, coarse sea salt, and brown sugar. Stir until the salt and sugar dissolve completely.
2. Add the moosemeat strips to the bowl, ensuring each piece is fully submerged in the marinade. Cover and refrigerate for 12 hours for maximum flavor penetration.
3. Preheat your dehydrator to 160°F. Remove the moosemeat from the marinade, shaking off excess liquid.
4. In a small bowl, mix smoked paprika, cayenne pepper, garlic powder, and onion powder to create the spicy rub.
5. Generously coat each moosemeat strip with the spicy rub, pressing gently to adhere.
6. Arrange the strips on the dehydrator trays in a single layer, ensuring no overlap for even drying.
7. Dehydrate for 6 hours, flipping the strips halfway through, until the jerky is dry but still pliable.
8. Tip: For an extra smoky flavor, lightly smoke the moosemeat strips before dehydrating.
9. Tip: Store the jerky in an airtight container with a piece of bread to maintain moisture.
10. Tip: For a chewier texture, slice the moosemeat against the grain before marinating.

Chewy yet tender, this Moosemeat Jerky boasts a complex flavor profile with a spicy kick. Serve it alongside a cold craft beer or as a high-protein snack on your next outdoor adventure.

Moosemeat Poutine with Cheese Curds and Gravy

You haven’t lived until you’ve tried this hearty, gamey twist on a Canadian classic. Moosemeat poutine brings wild flavors to your comfort food cravings.

Ingredients

• 1 lb ground moosemeat, freshly hunted if possible
• 2 cups cheese curds, squeaky fresh
• 4 cups frozen french fries, crispy golden
• 2 cups beef gravy, rich and savory
• 1 tbsp vegetable oil, for frying
• 1 tsp salt, finely ground
• 1/2 tsp black pepper, freshly cracked

Instructions

1. Preheat oven to 450°F. Spread frozen french fries in a single layer on a baking sheet. Bake for 20-25 minutes until golden and crispy.
2. Heat vegetable oil in a large skillet over medium-high heat. Add ground moosemeat, breaking it apart with a spoon. Cook until browned, about 5-7 minutes. Season with salt and pepper.
3. While fries and meat cook, warm beef gravy in a small saucepan over low heat, stirring occasionally.
4. Once fries are done, transfer them to a serving dish. Top with cooked moosemeat, then cheese curds. Pour warm gravy over the top.
5. Let sit for 1-2 minutes to allow cheese curds to soften slightly before serving.

Moosemeat poutine is a rustic, indulgent dish with a perfect balance of textures. The crispy fries, tender meat, and melting cheese curds create a symphony of flavors. Serve it straight from the dish for a communal dining experience.

Moosemeat Ragu over Pasta

Kickstart your culinary adventure with this hearty moosemeat ragu, a robust twist on the classic pasta topping that’s sure to impress.

Ingredients

• 1 lb ground moosemeat, freshly sourced
• 2 tbsp rich extra virgin olive oil
• 1 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1 cup crushed tomatoes, San Marzano preferred
• 1/2 cup dry red wine
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 1 lb dried pasta, such as pappardelle
• Freshly grated Parmesan cheese, for serving

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add diced onion, sauté until translucent, about 5 minutes.
3. Stir in minced garlic, cook for 1 minute until fragrant.
4. Increase heat to medium-high, add moosemeat, breaking it apart with a spoon. Cook until browned, about 7 minutes.
5. Pour in red wine, scraping the bottom of the skillet to deglaze. Simmer until reduced by half, about 3 minutes.
6. Add crushed tomatoes, black pepper, and sea salt. Reduce heat to low, simmer uncovered for 20 minutes, stirring occasionally.
7. Meanwhile, cook pasta in boiling salted water until al dente, about 10 minutes. Drain, reserving 1/2 cup pasta water.
8. Toss pasta with ragu, adding reserved pasta water as needed to loosen the sauce.
9. Serve immediately, topped with freshly grated Parmesan cheese.

Bold flavors of the wild moosemeat meld beautifully with the tangy tomatoes and rich wine, creating a sauce that clings perfectly to every strand of pasta. For an extra touch of elegance, garnish with a sprig of fresh rosemary.

Moosemeat Curry with Coconut Milk

Outdoor enthusiasts and adventurous eaters alike will appreciate this hearty moosemeat curry, simmered in creamy coconut milk for a rich, comforting dish.

Ingredients

• 1.5 lbs moosemeat, cut into 1-inch cubes
• 1 tbsp fragrant curry powder
• 1 can (13.5 oz) creamy coconut milk
• 2 tbsp golden coconut oil
• 1 large yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 tsp ground turmeric
• 1 cup homemade chicken stock
• 1 tsp sea salt
• 1/2 tsp crushed red pepper flakes
• Fresh cilantro leaves, for garnish

Instructions

1. Heat coconut oil in a large Dutch oven over medium-high heat until shimmering.
2. Add moosemeat cubes, searing until browned on all sides, about 3 minutes per side. Remove and set aside.
3. In the same pot, sauté onion until translucent, about 5 minutes. Tip: Stir occasionally to prevent burning.
4. Add garlic, ginger, curry powder, turmeric, and red pepper flakes, cooking until fragrant, 1 minute.
5. Pour in chicken stock, scraping up any browned bits from the bottom of the pot.
6. Return moosemeat to the pot, stirring to coat with the spice mixture.
7. Add coconut milk and sea salt, bringing to a gentle simmer. Tip: Lower heat to maintain a simmer without boiling.
8. Cover and cook until moosemeat is tender, about 1.5 hours. Tip: Check occasionally, adding water if the curry becomes too thick.
9. Garnish with fresh cilantro leaves before serving.

The curry boasts a velvety texture with layers of spice and sweetness from the coconut milk. Serve over steamed jasmine rice or with warm naan for scooping up the rich sauce.

Moosemeat Sliders with Pickled Vegetables

Forage for a unique twist on classic sliders with this moosemeat version, paired with tangy pickled vegetables for a bold flavor contrast.

Ingredients

• 1 lb ground moosemeat, lean and gamey
• 1/2 cup mayonnaise, creamy and rich
• 1 tbsp Dijon mustard, sharp and tangy
• 1 cup pickled vegetables, crisp and vinegary
• 4 slider buns, soft and slightly sweet
• 1 tsp salt, coarse and sea-derived
• 1/2 tsp black pepper, freshly cracked
• 1 tbsp olive oil, extra virgin and fruity

Instructions

1. Preheat a skillet over medium heat (350°F) and add the olive oil.
2. Season the ground moosemeat with salt and black pepper, mixing gently to avoid overworking the meat.
3. Form the meat into small patties, about 2 inches in diameter, ensuring they’re uniform for even cooking.
4. Place the patties in the skillet, cooking for 3 minutes per side for medium doneness.
5. While the patties cook, mix the mayonnaise and Dijon mustard in a small bowl for a quick sauce.
6. Toast the slider buns lightly in a toaster or on the skillet for 1 minute until golden.
7. Assemble the sliders by spreading the mustard mayo on the bottom bun, adding a moosemeat patty, and topping with pickled vegetables.
8. Serve immediately while the patties are juicy and the buns are warm.

Yield sliders with a juicy, gamey bite contrasted by the crisp acidity of the pickles. Perfect for an adventurous game night or as a standout at your next barbecue.

Moosemeat Hash with Fried Eggs

Kickstart your morning with this hearty, unconventional breakfast that packs a punch of flavor and protein. Moosemeat hash with fried eggs is a rustic, satisfying dish that’ll fuel your day.

Ingredients

• 1 lb ground moosemeat, lean and gamey
• 2 cups russet potatoes, diced into 1/2-inch cubes
• 1 medium onion, finely chopped
• 2 tbsp rich extra virgin olive oil
• 4 farm-fresh eggs
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1 tbsp fresh rosemary, minced

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add diced potatoes, spreading evenly. Cook for 10 minutes, stirring occasionally, until golden and crispy.
3. Tip: Resist stirring too often to ensure a crispy exterior.
4. Push potatoes to the side. Add moosemeat and onions to the skillet. Cook for 5 minutes, breaking meat apart, until browned.
5. Mix meat and potatoes together. Season with salt, pepper, and rosemary. Cook for another 2 minutes to blend flavors.
6. Tip: For deeper flavor, let the hash sit untouched for a minute before stirring.
7. Create 4 wells in the hash. Crack an egg into each well. Cover skillet and cook for 3-4 minutes until egg whites are set but yolks are still runny.
8. Tip: For firmer yolks, cover and cook an additional minute.

Gorgeous with its crispy edges and tender center, this hash is a textural delight. Serve it straight from the skillet for a communal breakfast experience, or plate it with a side of toasted sourdough for dipping into those luscious yolks.

Conclusion

Unleash your culinary curiosity with our roundup of 24 savory moosemeat recipes, perfect for the adventurous eater in you! From hearty stews to gourmet burgers, there’s something to satisfy every craving. We’d love to hear which dishes you try—drop a comment with your favorites and don’t forget to share the love on Pinterest. Happy cooking!