Tag Archives: treaty-9

Well folks, it’s been a minute.

So I am back and I have yet another simple, wild meat recipe for you!

Moose hunting season is upon us, and you can feel it in the air! From the moose calls and patiently waiting, to the adrenaline high from seeing the moose and taking that first (or second, or third) shot… to the gratefulness you feel, and the tobacco you put down to show your respect for this creature giving their life to you. And this fall my husband and his hunting partners harvested a moose.

**I want to add that this was the first year my youngest daughter was able to harvest a moose on her own and we were all truly grateful.

Next comes the hard part.

You may think I’m going to talk about the preparation and packaging of all the front and hind quarters, the moose nose, the hide, but it’s actually deciding on how will we make some delectable dishes that compliment the wild taste of this amazing moose.

So after the skinning, quartering and hanging, one of our “go-to’s” is to grind up the rump and neck meat, which is perfect for turning into ground moose. This year the moose had a lot of fat, so that was also ground up and put into the mix.

This recipe is my take on Moose Burgers. I do it up simple with some spices, but not enough to mask the wild moose taste.

First, I take about 1.5 lbs of ground moose. The white pieces are the natural fat fyi.

Next I add spice.

Now, I don’t add too much but just enough to enhance the taste.

I add in about half a cup of onion flakes, a tablespoon of garlic, a teaspoon of Kinder’s* Buttery Steakhouse rub, a whole egg, and I grind up about a cup of plain soda crackers. Note that fresh onion is best, but my allergic tastebuds can’t handle it so onion flakes are a good substitute.

Next, you take a good handful of meat and shape the moose meat into over sized burgers. You will see how big they are when I put them on regular sized buns! I also poke the centres to stop the ballooning process during cooking.

Now the burgers are ready for the pan!

So, once I see that the edges are looking nice and cooked, I do the flip. And it’s okay if they look a bit charred, they are still juicy!

Once everything is cooked, I wrap the burgers in tin foil and let them rest for about 10 minutes, as it keeps the moisture in. I do this with all my wild meat, as well as with domesticated beef and chicken also.

Once they have sat for a bit, voila! A nice juicy moose burger, or moose cheeseburger!

You can serve your moose burger with or without toppings, or cheese. My personal preference is a more simplistic moose burger with cheese, ketchup, mayo and mustard. But it still tastes great with the works. The picture below is my husband’s very uncomplicated supper, moose burger with ketchup and fries!

The real test is my husband’s palate as he is a wild meat aficionado. But last night he had more than one helping so I know I knocked it out of the park!

Miigwetch for checking out my post. I love to share (when I have time) all my recipes for wild meat and I am certain your variations are just as scrumptious!