Be sure to check out the KaBeeLo Lodge pinterest boards for more tasty game recipes.

Moose is one of the most richly flavored game meats, given their sheer size you are guaranteed to have lots of opportunities to develop your favourite (and not so favourite) recieps.  

The meat's flavour and tenderness will vary widely depending on the Moose's diet, habitat, cleanliness of the kill and how quickly the the animal was cleaned and chilled.  While most of the meat will be relatively tough, the loin and rib sections will yield excellent roasts.  Below are a few of KaBeeLo moose hunter's tried & true recipes.  Enjoy!

1 lb. moose stew meat, trimmed and cut into cubes (or Beef) tip: soak meat over night in salt water to remove gamey flavour
3 tbsp. oil
1 med. onion, chopped
1 soup can water
1 tsp. smoked paprika
1 clove garlic, crushed
4 medium potatoes, diced 
1 C carrots, sliced
1 can tomato soup
2 tsp Worcestershire sauce
1 tsp. basil

1 tsp. pepper

1 tsp salt
1 C frozen peas

DIRECTIONS
In a large skillet, heat the oil over medium high heat. Brown the meat on all sides and place in crock pot. In a bowl mix together the tomato soup, water, Worcestershire sauce, basil, salt and pepper. Add potatoes, carrots and peas to the crock pot and stir to combine. Pour tomato soup mixture over all, in crock pot, and cook on low for 6-8 hrs.

MARINADE INGREDIENTS: Serves 12 
1 Package of 6 inch bamboo skewers
3 lbs of Sirloin Moose Roast
3 T Fish sauce
3 T Sesame Oil
3 sliced Red Chilli Peppers
3 T chopped Fresh Basil
3 T Lime Juice

DIPPING SAUCE
3 T Lime Juice 
3 thinly sliced pickled onions
3 cloves chopped garlic
3 T finely chopped peanuts
1/2 cup fish sauce

DIRECTIONS
1. Soak your skewers in water at least four hours so help prevent burning on the grill.
2. Remove the silver skin from the roast and cut into 1/4 inch slices about 4 inches long.
3. Mix the ingredients for the marinade, combine with your meat strips and soak for at least four hours. Be sure to refrigerate this mixture and turn often (every 30 minutes or so).
4. Make the dipping sauce by combining all the dipping sauce ingredients, mix well and place in a bowl for dipping. Refrigerate until ready to serve.
5. Once the moose has completed is marinade time thread the meat onto the skewers leaving a few inches for your guests to hold on to.
6. Barbeque or grill the skewers on a well-oiled grill set at medium to high heat. Be careful not to burn the exposed wood of the skewers.
Optionally you can baste the skewers while grilling with the marinade.

Yields: 60 Meatballs
Prep: 20 Mins. |
Saute: 5 to 7 Mins. |
Bake in Sauce: 20 Mins

INGREDIENTS

***Meatballs:
1 lb. ground ‘sweet’ italian moose sausage
1 lb. ground ‘hot’ italian moose sausage
2 teaspoons onion, grated
1 clove garlic, grated
2 tablespoons fresh parsley (or 2 teaspoons dried)
1-1/2 cups panko breadcrumbs (or italian seasoned breadcrumbs)
2 eggs, beaten
1/3 cup quality red wine
Olive oil for frying

DIRECTIONS – preheat oven to 350 degrees

1. Place all ingredients in a large mixing bowl and gently combine just until blended using clean hands (be careful not over mix or the meatballs will become tough). 
2. Form the meatballs about 1-1/2 inches in diameter. 
3. Heat olive oil in a large nonstick skillet over medium heat. 
4. Place meatballs in hot oil (do not overcrowd). 
5. Roll meatballs around every couple minutes to ensure even browning; saute for 5 to 7 minutes, until lightly golden brown.
6. Remove par-sauteed meatballs from skillet with a slotted spoon, and place into a 9“x12” baking pan that has been lined with foil and sprayed with oil. 
7. Pour sweet & sour over top of meatballs. 
8. Cover the baking pan with foil, and bake for 20 minutes. Remove from the oven, and let the meatballs stand, covered, for 5 minutes.
9. To serve, pierce each meatball with a toothpick to make it easier for your guests to pick up and enjoy, and place them on a decorative serving platter

There is little meat on a grouse/game bird other than the breasts, however the rest of the carcass makes excellent broth for a sauce or a stew.

Some grouse/game bird cooking tips:

• Since the breasts are very lean, they must be cooked carefully.  Wrapping them with bacon or pork fat helps retain moisture when cooking
• Poaching in a broth is another good option - make a grouse broth with the rest of the carcass, or simmer it in chicken broth
• Baked - place grouse breasts in a casserole dish, covered in white sauce or chicken or grouse gravy
• Serve one to two breast halves per person, depending on your guests' appetites

INGREDIENTS
2 Tbsp butter
1 Tbsp olive oil
1 ruffed grouse, quartered
salt and pepper to taste
2 small onions, quartered
3 cloves garlic, slivered
2 carrots, julienne
4‒5 forest mushrooms
1 Tbsp mustard
1 tsp thyme
1 cup game stock, reduced by half
¼ cup tomato, quarters (optional)

1. Quarter a grouse and season it with salt and pepper. 
2. Melt 2 tablespoons of butter in 1 tablespoon of vegetable oil over medium-high heat in an 8-inch skillet. 3. Brown the grouse on all sides, remove the browned pieces from the pan, and set to the side. 
4. Add the onion, garlic, mushroom, and carrot to the pan and saute for 3 minutes. 
5. Preheat the oven to 425 degrees F and move an oven rack to the middle. 
6. In a separate pan, reduce the 1 cup of game stock to a ½ cup.
7. Pour the reduced stock over the grouse and finish it in the oven. 
8. Stir the mustard and thyme into the vegetables in the pan and add the optional tomato pieces. Toss to mix everything evenly.
9. Lay the grouse pieces on the top of the vegetables and pour the reduced stock over the top and stick it in the oven. 
10. Roast the pan in the oven for about 10 minutes until the grouse breast is fully cooked, around 150 degrees in the middle.

A few general rules when cooking with bear:

• Well-done – meat thermometer should read l90°F
• When pierced with a fork, the juices should run clear, not pink fro well-done meat
• Generally use dry cooking methods for tender, fat bear and moist cooking methods and/or marinades for older, stringy bears, although marinades may be used for any bear
• If you feel the bear is a bit gamy and/or tough, soak for 24 hours in a solution of 1T of salt and 1T of vinegar to1 quart of water
• When roasting you should always cook on rack about 2 inches above bottom of pan as bear is quite greasy
• Always place about one inch of water in bottom of pan

Serves 2 to 4 people

1/2 cup A.1. Steak Sauce
1/4 cup cooking sherry
2 tablespoons honey
1-1/2 pounds bear steak or loin, cubed
1/2 pound bacon slices, halved

1. Blend steak sauce, sherry and honey
2. Combine bear cubes and marinade in a nonmetal dish. Cover; chill 2 to 3 hours, stirring occasionally. 
3. Drain meat; reserve marinade. 
4. Wrap half a bacon slice around each bear cube. Thread meat on skewers. 
5. Grill or broil until well done, turning occasionally and brushing with reserved marinade.

1. Brown a 2 – 3 pound bear roast in a Dutch oven, searing it on all sides. 
2. Remove oven from heat and allow to cool before adding water. 
3. Mix one Lipton® onion soup Mix and one cup water to make a paste. Put paste on top of the roast and add another cup of water to bottom of oven, peel and cut up 6 – 8 carrots and add to oven. 
4. Cook on fire or burner hot enough to make a wisp of steam come from lid every 10 – 15 seconds for 2 – 3 hours. If fire is hotter than that, monitor water closely.

Serves 6 to 8 people

2-3 pound bear roast
Salt, pepper
1 clove garlic, crushed
2 tbsps. brown sugar
1 tbsps. paprika
1 tsp. dry mustard
1/4 tsp. chili powder
1/8 tsp. cayenne pepper
2 tbsps. Worcestershire sauce
1/4 cup vinegar
1 cup tomato juice
1/2 cup water

Preheat oven to 350F
1. Season roast with salt, pepper, and garlic
2. Place roast in small roaster, roast in oven for 1 hour, or until well done. 
3. Slice into thin slices. 
4. Mix 1 teaspoon salt with remaining ingredients in heavy skillet. Simmer 15 minutes. 
5. Add meat and simmer 1 hour, or until meat is tender.

3-4 pounds bear roast
2 cups brown rice
4 cups beef or vegetable broth
1/4 cup soy sauce
2 tablespoons olive oil
2 tablespoons onion flakes
1 tablespoon garlic powder
1 tablespoon chili powder
1 teaspoon red chili flakes

1. Cut bear into 1/2”-1” steaks. 
2. Add all ingredients to Dutch oven or crock pot. 
3. Cook 5-6 hours in the crock pot or 2 hours in a 320º oven.