I overheard a coworker talking about his latest bow hunt excursion in Montana that landed him a moose and my ears perked up. I asked him about the story of the hunt and if it was scary hunting a 1000+ pound animal with killer hooves and a 9-foot rack of pointy antlers. He said yes, that it is daunting to shoot at something like that with just a bow, and then he asked me if I wanted some meat.
I was born in Michigan and grew up on game meat, A&W root beer, and rock and roll. I am more than familiar with deer but haven’t tried moose before. And I wanted to try this moose.
My coworker gave us — since he could not legally sell it to us — POUNDS and POUNDS of moose after it was ready. We have ground moose, moose sausage, moose chops, moose tenderloins and even a few moose bratwursts.
I have an inability to digest foods that come in any packaging, so I started learning to cook out of necessity. I took the need, bedazzled it with fun, and it became something I really enjoy.
We also eat completely for health so a lot of the ingredients I use are medicinal/holistic.
So when I filled my deep freezer with this luscious, truly all-natural meat my mind began to race with recipe ideas. Although not all moose recipes merely substitute moose for beef, I tried making some Mooseloaf last night and did it ever turn out yumtastic. Hubs ate it up, I cleaned my plate and I thought I’d share my recipe with y’all, in case you also come across a moose. (Sometimes you can find hunters with extra meat on CraigsList — they should only charge processing fees.)
How to make mooseloaf
- 1 lb. ground moose
- 1 cup dry oat meal — YES, oatmeal!
- 1 egg
- 1/2 medium onion chopped
- 1 bell pepper chopped
- 2 clove pieces of garlic chopped
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp thyme
- Preheat your oven to 360 degrees (180 C).
- Chop the garlic and set it aside. This lets the allicin come out of the clove so that it can benefit your body AND be yummy in the food.
- Dice the onion and bell pepper.
- In a large bowl add moose meat, oatmeal, egg, spices, chopped pepper, onion, and garlic. Mix with your hands until everything is blended together evenly.
- Spread into the bottom of a 9x9x2 glass baking dish or pan and cook for 30-40 minutes, rotating the dish in the oven every 15 minutes.
When the loaf is cooked it should be a brown color all the way through (benefits of cooking with glass!) and the juices should bubble around the corners. Allow the loaf to sit for five minutes before serving to let it settle a bit and soak up its own juices.
If you’re the mashed-potato with meatloaf kind like we are, this recipe also pairs well with Greek Yogurt potatoes I made last night. They’re very similar tasting to sour cream-embellished mashies but the yogurt adds a cheesiness and complexity that sour cream just doesn’t have! Plus it’s loaded with protein and none of the fat sour cream has.
Greek yogurt mashed potatoes
- 2 medium/large Russet Potatoes
- 1 Tbsp butter
- 1/2 cup plain Greek yogurt
- 1 tsp. sea salt
- 1 tsp. black pepper
- Set a pot of water on to boil.
- Dice potatoes into 1″ chunks.
- Add potatoes to water when it is at a rolling boil. Set heat to medium-high and cook for 10-12 minutes until potatoes drop off fork when stabbed. Drain the potatoes in the sink with a strainer and leave them there for a minute.
- Add the butter to the hot pan. Add the potatoes back to the pot and stir them until coated in butter and fall-apart-y.
- Add half the Greek yogurt and stir it up really good. Add the spices and the rest of the yogurt and stir the mixture until it’s really creamy and warm again from being on the burner. The cold yogurt can make the ‘tatos cold!
Serve up a spinach salad next to these two and that’s a dinner you can BRAG about tomorrow.