Braised Moose is a classic Newfoundland dish that brings out the best in wild game cooking. This recipe, drawn from a collection of Newfoundland fundraising cookbooks from the 60s, 70s, and 80s, features tender moose meat cooked to perfection with a medley of vegetables and savory herbs. It’s a hearty, flavorful meal that’s sure to impress.
To create this dish, start by searing the moose meat to lock in its natural juices. Then, slow-cook it with onions, carrots, celery, and a blend of aromatic herbs. The slow cooking process allows the flavors to meld together, resulting in a rich, succulent stew. The vegetables become tender and flavorful, absorbing the delicious juices from the moose meat.
Our step-by-step instructions make it easy to prepare this traditional Newfoundland recipe. Whether you’re an experienced cook or new to cooking wild game, you’ll find that braised moose is a delightful way to enjoy the unique flavors of Newfoundland’s culinary heritage. Serve it with crusty bread or mashed potatoes for a satisfying meal that will transport you to the rugged beauty of Newfoundland.
Braised Moose Recipe:
1 – 4-pound moose roast
1 teaspoon salt
4 strips fat back pork
1/4 teaspoon black pepper
Remove fat from roast and wipe clean. Cut roast at 2″ intervals and place strips of pork in cuts. Marinate roast in marinade of 2 1/2 cups water, 1/2 cup white vinegar and 4 tablespoons brown sugar. Soak for 24 hours, turning over frequently. Pour off marinade. Place in roaster, add partridge berry or cranberry juice, onion flakes and bake at 325F until tender. Baste frequently. Keep covered. Make gravy from juice in pan.
