Newfoundland Recipes

Newfoundland Marinated Moose Stew in Partridge Berry Wine is a unique and flavorful dish that showcases the rich culinary traditions of Newfoundland. This recipe elevates the classic moose stew by marinating the meat in partridge berry wine, adding a distinctive berry sweetness and depth of flavor. The result is a hearty, savory stew with a subtle fruity note that perfectly complements the tender moose meat.

Newfoundland Moose Stroganoff with Dill is a delightful twist on the classic Russian dish, using locally sourced moose meat to create a rich, savory meal. This recipe, taken from a collection of Newfoundland fundraising cookbooks from the 60s, 70s, and 80s, combines tender moose meat with a creamy dill sauce, resulting in a hearty and comforting dish that showcases the best of Newfoundland’s culinary traditions.

Newfoundland Moose Burgers are a tasty and unique way to enjoy the rich flavors of wild game. This recipe, sourced from a cherished collection of Newfoundland fundraising cookbooks from the 60s, 70s, and 80s, brings a traditional twist to a modern favorite. Using lean and flavorful moose meat, these burgers are a fantastic alternative to the usual beef patties, offering a taste of Newfoundland’s culinary heritage.

Newfoundland Flipper Pie is a traditional dish that is made with seal flippers, potatoes, onions, and a pastry crust. The flippers are typically cooked and deboned before being mixed with the other ingredients and baked in a pie dish. It is a hearty and flavorful dish. Click on above photo to see recipe.

Duck Breast with Newman’s Port and Figs is an elegant and flavorful dish that showcases the rich culinary traditions of Newfoundland. This exquisite recipe, taken from a treasured collection of Newfoundland fundraising cookbooks from the 60s, 70s, and 80s, combines the robust taste of duck with the sweetness of figs and the depth of port wine, creating a meal that’s perfect for special occasions or a gourmet dinner at home.

Caribou Bourguignon is a Newfoundland twist on the classic French dish, bringing a taste of the wild to your dining table. This recipe, cherished from Newfoundland fundraising cookbooks of the 60s, 70s, and 80s, combines tender caribou meat with rich, savory ingredients to create a hearty, comforting meal. The caribou’s gamey flavor pairs beautifully with the robust red wine and aromatic vegetables, resulting in a dish that is both unique and satisfying.

Caribou with Port and Partridge Berries is a sumptuous dish that highlights the unique flavors of Newfoundland. This recipe, drawn from a collection of Newfoundland fundraising cookbooks from the 60s, 70s, and 80s, combines tender caribou meat with the sweetness of port wine and the tartness of partridge berries, creating a beautifully balanced meal that’s both rustic and refined.

Caribou or Moose Hunter’s Delight is a savory dish that brings a taste of Newfoundland’s wilderness to your table. This recipe, curated from Newfoundland fundraising cookbooks from the 60s, 70s, and 80s, showcases the robust flavors of caribou or moose, combined with hearty vegetables and rich seasonings. It’s a meal that celebrates the tradition of hunting and the bounty of the land.

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.