Tender roasted moose, caramelized onions, potatoes, parsnips and mushrooms pulled together with moose gravy, topped with a flaky, golden-brown crust and served with our home-brewed Nut-Brown Ale. That’s how we do it in Alaska.
This has been a good year for moose hunting in Chignik Lake, and while I’m not sure we’d know what to do with a twelve-hundred pound bull, anytime a friend offers up a few pounds, we’re in. This moose pie is a long-standing favorite recipe, easily adapted for other wild game or beef. Start with a pound of tender roast, toss in your favorite vegetables, add time-tested seasonings and a little gravy, top with a savory pie crust and bake at 375° F for about 25 minutes. Serves four Alaska-sized appetites.
Rustic Moose Pot Pie
- 1 3/4 cups beef broth or moose broth
- 1 bay leaf
- 1 teaspoon dried rosemary
- 1 2/3 cups potatoes, cut into 1/2″ cubes, skin on
- olive oil
- 1/3 cup flour
- 1 pound roasted moose meat, cut into 1/2″ cubes
- 1/2 cup sweet corn
- 1/2 Brussels sprouts, quartered
- 1/2 cup carrots, sliced into discs or chopped coarse
- 1/2 cup parsnips, sliced 1/4 inch think x 1/2 inch
- 1/2 onion, cut into slices and caramelized
- 1/2 cup mushrooms, chopped coarse
- 1/2 rounded teaspoon cumin
- 1 teaspoon dried sage
- 1/2 teaspoon thyme
- several generous grinds freshly cracked black pepper
- salt, to taste
- Place a baking sheet on the center rack of oven and preheat to 375 °F (190° C).
- Place broth in a pot, add bay leaf. Taste to determine if salt needed.
- Add potatoes. Simmer potatoes till just tender, but do not overcook. Save broth and remove potatoes to a large bowl.
- Meanwhile, in a large frying pan, add olive oil to cover bottom and bring to sizzling hot over medium/medium-high heat. Brown the mushrooms, remove and set aside. Add onions. Season with salt and pepper and cook till caramelized. Remove onions and set aside.
- Add additional olive oil to frying pan as necessary and continue heating over medium heat. Add Brussels sprouts, parsnips and carrots. Season with salt and pepper. Cook till Brussels sprouts are browned and all vegetables are just tender, stirring occasionally. Remove vegetables from pan and add to bowl with potatoes.
- Over medium-low heat, place approximately 4 tablespoons olive oil into a small frying pan. When oil is heated but not sizzling hot, briskly stir in flour a little at a time. Continue stirring until mixture thickens. Remove from heat.
- Heating beef broth over medium heat, stir in oil and flour mixture. Combine thoroughly. Simmer till reduced to a thick gravy.
- To the bowl that already has the potatoes and vegetables, add the moose meat, mushrooms, gravy and the remaining seasonings and mix together. (There are a number of ways to make a thick gravy. Try using a dark ale to deglaze the pan you used for roasting the moose.)
- 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.
Although a full-bodied red wine such as an old vine Zinfandel, Malbec or Cabernet is a classic choice with this dish, a full-bodied ale pairs equally well.