Category: Food preservation

The struggle is real-deciding what to make for dinner is a pain.

Although our kids have grown up eating a variety of foods, they have inevitably become pickier with their selections over time.  It is a herculean effort to pinpoint meals that we can all agree upon.  Luckily, we have an automatic standby-moose burgers.  Yep, even Cara loves them, and that’s saying something!

Moose burgers with pickled jalapenos from our garden.

Why moose meat, you ask?  Why not grass-fed beef instead?  There are a few reasons:

Our family hunts wild game in the fall to supplement our diet.  Usually by November we are lucky enough to have a full freezer to last us throughout the year.  We apply for the moose lottery every June and have been fortunate to have some of our family members selected over the past decade.  In addition, my husband and daughter hunt deer in the Saco countryside.  Deer are overabundant in the outskirts of our town, and bow hunters are encouraged to obtain additional permits to hunt on one side of the Maine turnpike.

To our family, hunting is an ethical and humane choice.

Poutine and moose steak.

Although I respect others who may not make the same decision, our family’s opinion is that consuming wild venison and moose is a healthier alternative to purchasing store bought beef.  During their lifetime, deer and moose have not been injected with hormones or fed processed grains.  They roam freely versus sitting around waiting to be transported to the slaughterhouse.

For any recipe that calls for beef, we use either venison or moose meat.  Venison is slightly more gamey, so I use it in dishes that require more spice, such as chili or spaghetti sauce.  Venison is also leaner, so I avoid making meatloaf and burgers with it-they’ll fall apart!  Moose meat is closer to beef in taste and texture.  It is the perfect beef replacement for other dishes.

Venison steaks cooking in the iron skillet.

Here’s my moose burger recipe (don’t use venison, it’s too lean)

1 1/2 lbs. moose meat

1 large egg

1 Tbsp. Montreal seasoning

1/2 tsp Sea Salt

1/2 tsp Fresh ground pepper

2/3 cup crushed french fried onions

6 strips of nitrate free bacon

Cooled bacon grease (see explanation below)

Cook the strips of bacon on a griddle until crispy; blot with a paper towel.  Once the strips have cooled, dice them.  Set aside.  Combine the moose meat, egg, spices, french fried onions, bacon bits, and cooled bacon grease* thoroughly with your hands.   Form the patties with your hand and set on the warm griddle.  Tamp down with a spatula.  Let the burgers cook for about 5 minutes.  Since they are so lean, you want to only flip them once.  After they have been flipped, let them cook for another 3-5 minutes.  Add sliced cheese to melt on top if desired.

*Bacon grease is needed for a binder as the moose meat is so lean. 

Don’t forget your favorite toppings and the pickled jalapenos!

Our last jar of 2018 jalapenos.

Want to learn more?  Try these additional sources:

https://rethinkrural.raydientplaces.com/blog/5-cooking-tips-for-wild-game

https://www.wideopeneats.com/27-reasons-venison-is-better-than-beef/

Joe Perry, Chris Pratt, and Tom Brokaw hunt wild game.  Do you use wild game as an alternative meat choice? 

If so, what meals do you prepare?  Post below to join the discussion!