How to Have a Proper Moose Fry Up

This is a guest post by Candice Walsh of

My father shot his first moose when he was 12 years old. The first kill has become a sort of “rite of passage” for some young Newfoundlanders, and with the moose population being estimated at about 120,000, that’s about one moose for every four people living in the province. To put it in perspective, Ontario has about one moose for every 121 people.

They’re magnificent creatures, but being an “introduced species” and one without any natural predators, their population has exploded. Car accidents abound, and the situation’s gotten so out of control, that a moose “cull” was proposed in 2011 to cut down on the problem.

Fortunately, they’re also delicious. And when you have 1000-lbs of fatless, perfect meat to work with, there are a whole lot of things you can do with it. Burgers, pasta, stew, roast…you can even go gourmet!

But that’s silly. There’s only one proper way to fry up moose meat, and we’re going to do it rural Newfoundland style.


Moose (start with 2 lbs or less)

Soya sauce


Onion Powder

Pork fat or bacon fat

 Shave the meat. When the meat is slightly thawed, slice off thin chunks while cutting against the grain. Pick the least fatty part of the moose.

  1. Warm the pan on medium heat. Heat the pan, and add a little pork fat or bacon fat. You only need a little –perhaps 1 tbsp – and it will give the meat a little extra kick. If you’re opting for the healthy choice, oil works almost just as well.
  2. Toss in the pieces of meat.
  3. Add soya sauce and onion powder. The amount you use is totally up to you, and I just use my superior taste buds to determine the right flavour when adding these ingredients. You do want some gravy to form in the pan, however, so don’t be stingy with the soya sauce.
  4. If the gravy is not thickening, add a little bit of flour.
  5. When the meat is brown, remove from the stovetop. It’s important that the meat doesn’t get overcooked, as you don’t want it to become tough. The meat will have steak-like quality, but better. Why? Because wild meat is awesome.

Sit the pan down in the middle of the table and enjoy! Use your hands and dive in! No fancy cutlery is welcome here. Add salt for extra artery-clogging love.

Moose photo credit: Man of Mud  Moose Meat photo credit: Candice Walsh


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  • Reply
    Bob Keagle
    October 3, 2016 at 3:37 pm

    I just shot an 800 lb. plus bull near Portland Creek, NFLD. I have several roasts that go 4-5 lbs. Does anyone have a good recipe for moose roasts?

  • Reply
    Shannon Landreth
    September 18, 2013 at 6:12 pm

    Where would one find moose meat to buy in small towns of NL? I don’t foresee the local grocery stores would? I’m intrigued by this recipe!

    • Reply
      Cailin O'Neil
      November 16, 2013 at 12:52 pm

      Shannon you can actually buy moose meat in many places in Newfoundland, yes even at the grocery stores!

  • Reply
    Mike C
    January 16, 2012 at 10:46 pm

    There is a butchers in Fernie (Backcountry Meats) which specialises in this sorta thing, I may have to pay it a visit and get some moose.

    • Reply
      Cailin O'Neil
      February 6, 2012 at 12:51 am

      @Mike C: Living in a place like Fernie, I think you will most definitely have to do that :)

  • Reply
    Sandra Phinney
    January 17, 2012 at 12:51 am

    Congrats on your new website! Much fun.

    Chef Pauline Gillam at St. Christopher’s Hotel in Port aux Basque, Newfoundland, has created a Moose Meatball Pasta with a Wild Mushroom sauce that’s totally delicious. On a recent trek across Labrador and Newfoundland we saw 11 moose in one day close to St. Anthony’s. Pretty impressive creatures.

    • Reply
      Cailin O'Neil
      January 16, 2012 at 9:29 pm

      @Sandra Phinney: Thanks for the comment Sandra! I have yet to see a moose in Newfoundland but saw a few when I drove across Canada last summer! :)

  • Reply
    January 17, 2012 at 12:05 am

    I’ve never had moose. Elk, yes. But no moose.

    I’d love to try this recipe but I don’t think I’ll be finding moose around these parts.

    • Reply
      Cailin O'Neil
      February 6, 2012 at 12:53 am

      @Jeremy: Hmmm Elk… I’m sure they taste similar.
      Visit parts of Canada, the northern States or Sweden and other parts of Scandinavia and you aer sure to find some to fry up!

  • Reply
    January 16, 2012 at 5:02 pm

    My newly vegetarian self wants to throw up, but that’s okay. Love you and can’t wait to see what becomes of this.

    • Reply
      Cailin O'Neil
      January 16, 2012 at 5:10 pm

      @Anna hahahaha Blame Candice!! haha the other posts are less “meaty” ;)

    • Reply
      January 16, 2012 at 5:27 pm

      @Anna: This meat is so good, you won’t be a vegetarian for long!

      Or maybe you will, but whatever the case, it’s delish.

  • Reply
    Tawny- Captain and Clark
    January 16, 2012 at 7:30 pm

    Moose is one of m favorites meats… right after bison! Mmm yum! Thanks for sharing.

  • Reply
    Bret @ Green Global Travel
    January 16, 2012 at 6:18 pm

    Of the many strange and wonderful dishes I have sampled around the world, moose is not one. However, given my affinity for the taste of deer, elk, bison and other similar critters, I can only imagine I would savor its deliciousness. We have a similar overpopulation problem with deer in north Georgia, so I’ve recently taken up archery with the thought of being able to take one down in the grand tradition of my Native American forefathers. So I do have one technical question: How big a bow would one need to drop a hefty moose?

  • Reply
    Kelly Dunning
    January 16, 2012 at 5:23 pm

    Yum yum! Moose is amazing!
    Growing up in rural Alberta my dad used to go hunting a lot and I grew up on a diet of moose burgers, sausages and jerky. Wild meat is so delicious, and healthier for you as well!

    • Reply
      Cailin O'Neil
      January 16, 2012 at 6:17 pm

      @Kelly Dunning: Thanks for the comment Kelly! I had some moose last year when I was visiting Candice and it was yummy! :)

  • Reply
    January 16, 2012 at 4:48 pm

    Great start to what’s sure to be a great culinary travel blog!

    • Reply
      Cailin O'Neil
      January 16, 2012 at 4:51 pm

      Thanks so much Jennifer!! Hopefully it will make everyone drool! :)

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