Easy Moose Recipes

I have more than just easy moose recipes, check out more recipes at the end of the page.

Congratulations on bagging your moose. My moose recipes are an easy way to prepare delicious meals. I have so many more hunting, fishing and wild game recipes at the end of this page. Enjoy.

Moose Recipes

Moose Recipes


2 TBS canola oil
1 onion, minced
2 garlic cloves, minced
1 cup fresh mushrooms, sliced
1 bunch spinach, chopped
2 cups ricotta cheese
1 pound ground moose

3 cups homemade spaghetti sauce
1/2 cup homemade beef broth
1 TBS oregano
1 TBS Italian seasoning
salt and pepper to taste
9 ounce package lasagna noodles, cooked al dente
3 cups mozzarella cheese, shredded
1 cup Parmesan cheese, shredded

PREHEAT oven to 350 degrees and spray a 9x13 inch pan well with vegetable oil.

Heat oil in a frying pan over medium-high heat. Cook onions and garlic in oil until tender. Add mushrooms, and cook until soft. Remove from heat.

In a saucepan, combine spinach and 1/4 cup water. Cover, and cook over medium heat until wilted. Drain. In a large bowl, mix together spinach, onion/mushroom mixture, and ricotta cheese.

In a frying pan, brown moose meat over medium-high heat, stirring frequently. Once the meat is well browned, drain to remove excess grease. Stir in spaghetti sauce and water, and season with oregano, Italian seasoning, and salt and pepper.

Ladle enough of the meat sauce into a 9x13 inch baking dish to cover the bottom in a thin layer. Arrange a single layer of noodles over the sauce.

Spread one half of the ricotta cheese mixture over the noodles, and top with some of the spaghetti sauce and 1/4 cup of parmesan and 3/4 cup mozzarella cheese.

Repeat with remaining ingredients, ending with a generous layer of mozzarella cheese. Cover pan with aluminum foil.

Bake for 45 minutes, or until lasagna is hot and bubbly. Serve with garlic bread and a salad.

Here's another one of my moose recipes that is requested often; because it is so good. We are going to cook this roast "low and slow" to produce a tender savory roast. Add potatoes and carrots during the last hour of cooking.


3 to 4 pound moose roast
3 cups apple juice
1 packet homemade dry onion soup mix
1 tsp homemade garlic powder
1 tsp homemade onion powder

Heat some oil in a heavy skillet and brown the roast on all sides in the hot oil. Spray the slow cooker crock with vegetable oil and add the browned moose roast. Sprinkle the seasonings over the roast and add the juice.

Cover and cook on high for 4 to 6 hours, or on low for 8 to 10 hours. Thicken juice for gravy.

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I love this moose recipe (and so does everyone else). You and your family will agree that it is definitely a keeper.


4 moose steaks
3 TBS butter

Steak Sauce
3 TBS butter (yes, again)
1/4 cup grated onion
1/2 cup homemade beef broth
splash of red wine
pinch of white sugar

1/4 cup brandy
serve with sauteed mushrooms

For the steak sauce, just melt the butter and add the grated onion; cooking until translucent. Add the remaining ingredients and simmer until reduced in half; set aside.

When the sauce is almost reduce in half...in a heavy skillet, melt the 3 tablespoons of butter over medium heat. Cook the moose steaks to desired doneness. Transfer to a plate and cover with foil to keep warm.

In the skillet, add the brandy and light on fire; letting it stand until the flames go out. Add the sauce mixture and heat to a boil. Serve this with sauteed mushroom over the steaks. Moose Diane, anyone?

On a cold winter day, make this moose recipe in a dutch oven and let it simmer on low for a couple of hours. The house will smell heavenly. Here's my take on moose stew.


3 TBS canola oil
2 lbs moose stew meat, cut into bite-sized pieces

2 pkts instant gravy mix
2 cups homemade beef broth
1 TBS homemade brown sugar, packed

6 carrots, cut into pieces
6 parsnips, cut into pieces
2 potatoes, cut into pieces
1/2 cup peas

In a heavy skillet, heat the oil and brown the moose meat on all sides.

Meanwhile, mix the gravy packets, beef broth and brown sugar together; pour over the browned moose meat. Simmer for 1 hour. Add the vegetables and simmer another 30 to 45 minutes, or when the meat and vegetables are tender.

Serve with a loaf of crusty bread and a salad. Dessert? How about my moist strawberry cake?


1 onion, chopped
2 carrots, cut into strips
2 celery stalks, cut into strips
1 tsp homemade garlic powder
1 tsp homemade onion powder
salt and pepper to taste
two bottles Cabernet Sauvignon

moose roast
bacon slices to cover roast when cooking

Put all of the ingredients (except roast) in a large bowl or in a resealable plastic bag. Add the moose meat and marinate overnight (a must!).

The next day, preheat oven to 350 degrees. Strain the wine marinade and keep for marinating meat when it is cooking in the oven.  

Place the moose in a roasting pan with the marinated carrots, onion and celery. Top with bacon slices. Bake for 25 minutes per pound. Baste with marinade every 10 to 15 minutes.

Instead of cooking it in the oven, you can grill it too - just make certain it is grilled "low and slow" - for several hours. Tender and delicious.

Moose Jerky

Here's an excellent moose recipe for moose jerky. Feel free to use any wild game meat. This jerky recipe is rated G for the whole family and the second one is spicier (rated R)...


3 lbs moose top round or rump roast
3 cups homemade soy sauce
3 cups homemade brown sugar, packed
1/2 cup hickory liquid smoke

1 tsp homemade garlic powder
1 tsp homemade onion powder
1/4 cup homemade teriyaki sauce, optional

Slice roast into slabs approximately 1/4 inch thick. Trim off all of the fat from the edges. Cut the slabs into strips.

In a large bowl, combine the remaining ingredients and place all of the meat into the bowl of marinade. Cover and place in refrigerator for at least 2 hours.

Place the meat in a food dehydrator for about 12 to 20 hours, depending how dry you like your jerky.

No food dehydrator? If you have a oven, you are set on go. Heat the oven to 150 degrees and hang the strips on skewers on one end of the oven for 4 to 5 hours.

Now on to my naughty (but nice) moose recipe...

When you like it hot...

3 lbs moose top round or rump roast
1 TBS homemade garlic powder
1 TBS homemade onion powder
2 tsp cracked black pepper

Slice roast into slabs approximately 1/4 inch thick. Trim off all of the fat from the edges. Cut the slabs into strips. Mix the garlic powder, onion powder and cracked pepper together and sprinkle half of the seasoning mixture over the strips in a large bowl. Put the remaining half of seasonings in a tightly covered container; store in refrigerator for now.

1/2 cup homemade brown sugar, packed
2/3 cup homemade soy sauce
1/4 cup homemade teriyaki sauce
1/4 cup homemade worcestershire sauce
1/3 cup balsamic vinegar
4 TBS liquid smoke
1/2 cup pineapple juice
1/2 to 1 tsp cayenne pepper, or to taste

Bring the marinade mixture to a boil and pour over the seasoned moose strips; marinate for at least 4 hours.

Remove from marinade and place in dehydrator. Sprinkle both sides of the meat with the remaining spice mixture. Dry for a good 5 hours. Stand back. They will knock you down to get a hold of this jerky. Just a fair warning. A moose recipe worth it's weight in gold.

More moose recipes? You bet. Make sure you serve this with mashed potatoes with homemade biscuits and more gravy. Get out your meat mallet, because you need to tenderize the steak before frying it to perfection.


1 to 1-1/2 lbs moose round steak
sprinkling of flour

Sprinkle flour over each side of the steak and pound until it's 1/4 inch thick.

1/3 cup milk
1 egg, beaten
1/3 to 1/2 cup flour
1 tsp homemade garlic powder
1 tsp homemade onion powder
1/2 tsp salt
1/4 tsp freshly ground black pepper

For frying:
2 TBS butter
2 TBS canola oil

Heat a heavy skillet with the butter and canola oil over medium-high heat.

Meanwhile, mix the beaten egg with the milk and set aside. Mix the flour, garlic powder, onion powder, salt and pepper together and place in a shallow bowl.

Dip each steak into the milk mixture and then into the flour mixture; slowly placing them in the hot butter/oil mixture. Fry until cooked and brown on both sides. Drain and cover with foil.

For quick gravy:

1-1/4 cups milk
2 TBS flour
salt and pepper to taste

Mix the ingredients together in a glass and shake until completely mixed together. Whisk this into the pan drippings and cook until thickened and bubbly. Serve over steak.

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