160 moose recipes

Sweet and sour moose meatballs with pineapple and green pepper, served over egg noodles. A hunter's-camp classic that turns lean wild game into a glossy, takeout-style supper.

Moose stroganoff made with browned round steak, cream of mushroom soup, and onions baked into a rich casserole. A hearty wild game dinner served over rice.

Pan-seared moose steak braised with onions, mushrooms, and a sour cream gravy. A classic wild game recipe that turns lean moose into a fork-tender, creamy dish.

Slow-roasted moose rump braised with red wine, Worcestershire sauce, and onions until fork-tender. Sealed tight and baked low and slow, this wild game roast comes with a pan gravy that practically makes itself.

If you're friends love the taste of moose meat, then they will adore this succulent dish that is cooked to perfection.

Tired of the same old roast? Try this simple, yet succulent recipe that will have you licking your fingers!

Alaskan moose meat pie with flour-dredged cubes braised until tender, topped with pie crust and baked golden. A hearty wild game pot pie that works with beef too.

Moose stew braises cubed game meat with red wine, beef broth, pearl onions, carrots, and new potatoes. A Northwoods chop-house classic thickened with buttery beurre manie.

Alaskan Gakona-style sauce for dry late-season moose meat made with rendered beef fat, fresh tomatoes, onions, mushrooms, and dried scallions. A simple field-cabin sauce that rescues lean, tough wild game.

Frozen mocha mousse pie made with cultured cream, dark chocolate, cocoa powder, and brown sugar whipped to stiff peaks, set in pie crusts. A unique fermented chocolate dessert.

I have made a Thanksgiving goose every year for at least 15 years. I have steadily gained on making the perfect bird but I finally found the greatest recipe ever in Cook's Magazine. The divine part of this approach to cooking the goose is that it employs some of the eastern method of drying the skin which is used in Peking Duck. The skin simply drops all its fat and leaves a crispy, dry, delectable skin that folks fight over! No more rubbery, yucky goose skin full of fat!

Czech beer-braised chicken with caraway and onions, roasted until golden. Dark beer creates rich gravy in this Central European comfort dish. Serve with red cabbage and dumplings.

When hunting season arrives, try this dish that contains rice, apples and a variety of spices.

Roast goose stuffed with cornbread, Granny Smith apples, dried figs, and savory, then slow-roasted three hours with the fat poured off as it renders. The traditional centerpiece for an old-fashioned Christmas dinner.

Roast goose rubbed with thyme and served with potato pierogies and a pan dripping gravy made from the neck and liver. A showstopping Eastern European holiday centerpiece.

This dish certainly requires some work, but the result is so worth it. The lamb is juicy and packed with flavour, and the stuffing is also delicious.