Lean wild game, roasted to perfection, sliced into bite-sized cubes and baked in a pie topped with a hearty whole wheat crust is the kind of meal that can fend off consecutive days of negative 20 degree cold.
When a friend recently presented us with a two-pound moose roast, we were thrilled. But we were also a bit perplexed. Looking over the meat, I couldn’t find even a trace of fat. Add that to the fact that neither one of us cooks roasts, and I was at something of a loss as to what to do. “Stew,” was the suggestion I most frequently came across. “Stew or stir fry,” was a friend’s suggestion.
We love good stew. In fact, we have enough caribou stew in the freezer to see us through the end of the school year. So that was out. Stir fry, too, is a regular dinner item. I wanted to do something traditional but new for us.
In the end, I did roast the moose. Inspired by a recipe for lamb from the cookbook Nobu West by Nobu Matsuhisa, I marinated the roast in miso seasoned with garlic and ginger before putting it in the oven. Despite my best efforts it came out a bit drier than I had hoped, although the miso marinade helped to caramelize the roast when I pan-seared it prior to roasting. I served the finished roast sliced thin with a tosa-zu dipping sauce along with carrots and parsnips cut into long, thin strips and sautéed in a combination of olive oil, butter, garlic and soy sauce.
Dinner that night started with scallop, shrimp and smoked quail egg chawan mushi, segued to roasted beats with pan-crisped pine nuts, was followed by cedar planked shrimp on mushrooms and culminated with the moose roast. For dessert, Barbra brought out individual baked apples capped with pastry. Inside each apple was apple pie filling. The dessert was delicious – and fun, and the whole-wheat pie crust topping the apple gave us the idea of making a large pot pie stuffed with leftover moose, vegetables and gravy.
Regarding the recipe below, a note about bouillon: We’ve become fans of Better Than Bouillon products. In our opinion, the flavor is superior to other soup bases we’ve tried.
Rustic Moose Pot Pie
- 1 3/4 cups water
- 1 1/2 tablespoons “Better Than Bouillon Beef Base” (or other bouillon, or use beef broth)
- 1 bay leaf
- 1 teaspoon dried rosemary
- 1 2/3 cups potatoes, cut into 1/2″ cubes, skin on
- 4 tablespoons olive oil
- 1/3 cup flour
- 1/2 pound roasted moose meat, cut into 1/2″ cubes
- 1/2 cup sweet corn
- 1/3 cup celery, diced coarse
- 1/2 cup carrots, sliced into discs or chopped coarse
- 1/3 cup broccoli florets, cut coarse
- (Optional) 1/3 cup mushrooms, chopped coarse
- 1/2 rounded teaspoon cumin
- 1 teaspoon dried sage
- several generous grinds freshly cracked black pepper
- salt, to taste
- Preheat oven to 375 °F. **Baking time and temperature may vary depending on type of crust used.**
- Place the water in a pot and heat over medium-high heat. Stir in enough beef bouillon for a strongly flavored base. Add bay leaf and rosemary. Bring to a simmer.
- Add potatoes. You will simmer potatoes till just tender, but do not overcook. When potatoes still have about 5 minutes of cooking to go, add the carrots. When there is about 1 minute, add all the remaining vegetables. Continue simmering until potatoes are just tender and remove from heat. (They will continue cooking in the pie.)
- Use a strainer to separate potatoes and vegetables from the beef stock. Remove bay leaf and place potatoes and vegetables in a large bowl. Return beef stock to original pot.
- Place approximately 4 tablespoons olive oil in small frying pan and heat over low to medium-low heat. When oil is heated, slowly stir in flour. Continue stirring until mixture thickens. Remove from heat.
- Heating beef broth over medium heat, stir in oil and flour mixture. Combine thoroughly. This will result in a thick gravy.
- To the bowl that already has the potatoes and vegetables, add the meat, gravy and the remaining seasonings and mix together.
- Pour meat and vegetable mixture directly into a deep pie dish. Cover with a crust. Be sure to make holes in the crust to allow steam to escape. Brushing on a beaten egg will help create a golden brown crust.
- Place on baking sheet and bake at 375 °F for 25 – 30 minutes or until crust is golden brown.
Serve piping hot with big glasses of Old Vine Zinfandel.
Miso roasted moose and pie. I don’t even eat much meat these days but looks good!
Not sure where I find a moose in Sydney, but that looks fine… 🙂
Maybe you could substitute with kangaroo??
Good thinking, Batman! 🙂
This might be a dumb question, but does moose sort of taste like grass-fed beef? Or maybe buffalo? I had elk once, but never moose. Looks delicious, though!
Tastes like grass-fed buffalo…yum.
I’ve never eaten moose before (though I’ve had deer down here in Georgia several times). Are they similar? The pot pie is such a resourceful (and yummy sounding) way to repurpose those leftovers! (And Micah and I are big fans of Better than Bouillon. We make our own stock as often as we have the bones and scraps to do it, but Better than Bouillon is great.) You guys cook such cool stuff!
Thanks! Jack says moose is a lot like venison. It depends on what they have been eating. If you like venison, you would like moose. Thanks for reading!
Neat! I don’t think we have moose down here, but I will definitely have to try it if I see it on a menu or at the store!
Moose! How original – I’ve never tried it, but now I have a hankering to! Thanks for sharing!
I am assuming this recipe would also work with beef or venison without adjustment to the other ingredients? Obviously, I’m not much of a cook. 😦 This does look good, though. And, I love pot pies.
Beef, venison and elk would all be good. Cumin and rosemary do good things for lamb, too, so I’m sure that would be tasty.
The olde english method of dealing with extra-lean game like venison is to lard it (using a larding needle, not sure if you can get these), bard it (cover the outside in pig fat) or wrap it in bacon (a technique I have used when roasting game birds). Otherwise it looks delicious! I really like game so I would love to be able to try moose-meat one day…
Larding, eh? I get it… And I bet it would work with moose, caribou and other lean cuts of game. Haven’t had the opportunity to work with wild birds yet (hopefully we’ll get some ptarmigan (similar to red grouse), ruffed grouse, pheasant or quail in the not-too-distant future, but I sometimes wrap lean freshwater fish (such as brook trout) in bacon, which is quite good. Brookies with fresh asparagus spears and wrapped with bacon and broiled or grilled are a family favorite – and would work well with Japan’s yamame or iwana.