83 moose recipes

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.

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!

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.

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.

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.

Crispy-skinned roast goose glazed with honey, soy, and lemon. This Chinese banquet centerpiece requires patience for air-drying but rewards with lacquered, golden skin and succulent meat.

This recipe worked very well with wild canadian goose. The stew was full of flavor and the meat was very tender. I will definatly use it again!

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.

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.

Roasted wild goose stuffed with apples and onions, browned under bacon, then braised in red wine and beef consomme with herbs. A classic hunter's recipe with rich pan gravy served over wild rice.

Medieval-inspired roast goose stuffed with pears, grapes, and fresh herbs, served with a spiced wine and vinegar sauce. A stunning, historically rooted holiday centerpiece.

Whole wild goose roasted low and slow, basted with an orange-tarragon glaze made with currant jelly and port wine. Carved tableside with a glossy citrus sauce.