How it showed up on my counter
A friend from Alaska sent me a big cooler. It was packed with butcher paper and ice packs. When I opened it, my dog went wild. The labels were simple: backstrap, shank, roast, ground. It felt like a winter gift. Also, a small headache. Moose is not beef. It asks for care.
I actually kept a detailed daily log of the experiment, and you can read the full play-by-play in this piece: I cooked moose meat for a week—here’s what happened.
I’ve cooked venison, elk, and bison before. Moose sits somewhere near elk. Leaner than beef. Darker than bison. Rich, but not loud.
Moose meat is notably lean, containing approximately 0.74 grams of fat and 22.24 grams of protein per 100 grams, making it a high-protein, low-fat option compared to traditional meats like beef or pork. (fatsecret.com)
For a different—but equally lean—reference point, my candid notes on axis deer meat, from pan to plate can help put the flavor in context.
First try: simple backstrap steak
I started easy. Backstrap, trimmed clean. I took off the tough silverskin with a sharp boning knife. Salt. Pepper. A light oil rub.
Cast iron, ripping hot. I seared both sides, about 90 seconds each. I used my thermometer and pulled at 130°F. Rested five minutes. Sliced across the grain.
Taste? Clean and meaty. Not “gamey,” more iron-rich. Think beef, but calmer. My kid added ketchup, which hurt my soul a bit, but you know what? He finished his plate. I ate mine with buttered green beans and a few blueberries on the side. That berry pop works with moose. It surprised me.
Slow comfort: stew night
Next, a stew. I cubed a roast and browned it in my Dutch oven. Onions, carrots, celery, garlic. A splash of red wine. Beef stock. A few juniper berries and thyme. Low and slow, about three hours, till the cubes gave in.
The house smelled like fall in Maine. The meat turned tender and silky. The broth got deep and brown. Even better the next day. I took a thermos to my kid’s hockey practice. It kept me warm on the bleachers.
Burger fix: add a little fat
Ground moose is very lean. If you cook it like beef, it can run dry. I mixed it 80/20 with pork fat from my butcher. A teaspoon of Worcestershire, a pinch of onion powder, salt, and black pepper.
Cast iron again. I did smash burgers. Quick sear. American cheese. Toasted buns. I spread a little mayo to help with the dryness. It worked. Next time, I’ll mix in a tablespoon of cold butter too. Small trick. Big help.
The surprise hit: shank “osso buco”
Shanks look rough. Lots of sinew. Don’t fear them. I browned the pieces, then braised with tomatoes, garlic, and a bay leaf. Three and a half hours at 300°F. The collagen melted. The sauce got glossy and sticky, in a good way. Spoon-tender meat. I served it over creamy polenta. My husband called it “restaurant good.” I saved the bone marrow for toast. Salty. Rich. A little wild.
Jerky for hikes
I sliced semi-frozen backstrap thin. Marinade: soy sauce, brown sugar, black pepper, garlic, and a touch of liquid smoke. Dehydrator at 160°F till firm but bendy. It made clean, high-protein snacks. Not too sweet. Great in the car or on a short trail. My only gripe? It goes fast. Everyone raids the jar.
Flavor, texture, and little quirks
- Color: deep red, almost burgundy.
- Taste: beef-adjacent, but with a clean, iron note.
- Texture: lean and tight grain. Tender if you don’t overcook.
- Smell while cooking: savory, a bit woodsy. My kitchen felt like a cabin.
It can turn dry if you blink. That’s the quirk. But once you learn the rhythm, it’s steady and kind.
What bugged me a bit
- Trimming takes time. Silverskin is stubborn.
- Overcooking punishes you fast.
- Access is limited. I’m lucky to know a hunter.
- A few cuts had a little “bloodshot” edge from the shot. I trimmed it away.
Minor stuff. But it’s real.
What I loved
- Lean, high protein meals.
- Added vitamin boost: Additionally, moose meat is an excellent source of B vitamins, such as niacin and riboflavin, which are essential for energy metabolism and maintaining healthy skin, hair, nerves, and muscles. (hss.gov.nt.ca)
- Big flavor without heaviness.
- Braises turn downright cozy.
- Pairs well with berries, mushrooms, and potatoes.
- Feels like a place. Like spruce and cold air, even if you’re just home on a Tuesday.
Since I’m already thinking about how simple lifestyle choices—from lean wild meat to daily habits—might influence energy and hormones, I got curious about the buzz around cold-water therapy. A clear, research-heavy breakdown lives here: do cold showers increase testosterone? The article sifts through the studies and myths so you can decide whether a chilly rinse deserves space in your own health routine.
Little tips I wish I knew day one
- Trim every bit of silverskin you can. It won’t melt.
- For steaks, aim for medium-rare. I pull at 125–135°F.
- Rest your meat five minutes. It matters.
- Use a thermometer. Guessing isn’t heroic.
- Ground moose likes fat. Add pork or beef fat, about 20%.
- For braises, low and slow wins. Think 300°F for hours.
- Wrap tight for the freezer. Double paper, then plastic. Label dates.
And if you’ve ever wondered whether dry-aging game is worth the fridge space, check out what happened when I lived with a dry-ager meat fridge for a year. - Don’t drown it in vinegar marinades. It can go mushy.
Safety note: I cook whole cuts medium-rare, but I take ground moose to 160°F. I also keep my boards and knives clean between steps.
Cost and getting it
You won’t see true wild moose meat at a normal U.S. store. Friends, family, or a hunt are the usual routes.
If you’re striking out with personal connections, regional online swap boards can be gold mines; Midwestern readers might check the community listings on Backpage Marion where locals sometimes advertise portions of legally harvested game, saving you the legwork of finding a direct hunter and letting you sample a cut or two before investing in bulk.
I paid my friend in jerky, spice rubs, and a small care package of coffee and maple candy. Fair trade, if you ask me.
If you hunt, the price per pound gets weird. Tags, gas, time, and processing make it feel like a project more than a bargain. But the yield from one moose is huge. Freezers will smile.
For deeper dives into wild-game sourcing, storage, and recipe ideas, take a peek at HatsofMeat.
Who should try it?
- If you like venison or elk, you’ll be happy.
- If you love stews, braises, and cast iron nights, it fits.
- If you only eat chicken and want no “red meat taste,” this may not be your lane.
My keepers and flops
Keepers:
- Shank braise with tomatoes and bay leaf.
- Backstrap steaks, simple salt and pepper.
- Smash burgers with added fat and mayo.
Flop:
- A quick stir-fry. It dried out fast and turned chewy. Next time I’ll slice thinner and marinate shorter.
Final take
Moose meat felt like a small adventure. It tasted honest. It asked me to slow down and pay attention. I’d cook it again in a heartbeat, especially when it’s cold outside and I want a pot bubbling on the stove. If you get the chance, try the shank first. Then a backstrap steak. Keep your pan hot, your knife sharp, and your rest time sacred. Funny how those small things make a big meal.