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Moose stroganoff with dill recipe

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Adjust Servings:
1½ lb (680 g) Moose Steak
3 tsp (15 ml) Paprika
4 tbsp (60 ml) Butter
1 medium Onion , diced
½ lb (226 g) Mushrooms , sliced
2 cups (500 ml) Beef Broth
3 tbsp (45 ml) White Wine
1 tbsp (15 ml) White Vinegar
1 tsp (5 ml) Dill weed
2 Dill pickles, sliced
Salt and pepper to taste
1 lb (454 g) Egg Noodles
3 tbsp (45 ml) Butter
1 cup (250 ml) Sour Cream

Moose stroganoff with dill recipe

  • Serves 6
  • Medium




Roary MacPherson is the very busy Executive Chef at the Sheraton Hotel Newfoundland. Many years ago he presented a seminar on cooking game, which I attended. I learned, for example, that in order to maintain the moisture in a meat like moose, it’s important to wrap it in fat such as bacon. This recipe of Roary’s is a product of that seminar, and I think it demonstrates the versatility of moose, the popular Newfoundland game meat, really well.



Cut moose into strips and toss in paprika. Melt 4 tbsp (60 ml) butter in frying pan on medium high and add moose strips. Depending on the size of the pan, you may need to do this in batches. Meat needs to be seared, not boiled. Fry until edges brown. Remove meat from pan.


Add onion and mushrooms to pan and cook until onion is translucent. Return meat to pan and
add stock, wine, and vinegar. Simmer on medium for 10 to 15 minutes. Add dillweed and dill pickles. Season to taste.


Cook noodles according to package directions and toss with 3 tbsp (45 ml) butter. Serve by placing a bed of noodles on each plate, then a portion of cooked moose. Top with dollop of
sour cream.


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