Moose Curry - Wilderness North

Celebrating 30 Years of Wilderness North  –          

Moose Curry

KC’s Moose Curry

A family favourite of ours, it’s one of the first things we make after we get our moose (or this year, get gifted some).

The moose can easily be subbed with venison, elk or even beef. For years, when the kids were young, I fooled them into thinking they were eating beef. I made stews, pot roasts and spaghetti sauce with moose meat and they thought it was beef 😊

I find using moist heat methods best for cooking moose and making sure it’s cooked low and slow.

The key to this recipe is to get all your prep done first. You will need the following ingredients:

2-4tbsp olive oil

1 large onion, medium diced

2 tbsp minced garlic

2 tbsp minced ginger

2lbs cubed moose or meat of choice (I used a sirloin moose steak)

¼ cup curry powder

2tsp Kashmiri Chili powder

½ can Beer (drink the rest while cooking)

1 can coconut milk

3 tomatoes chopped (small dice)

1tbsp tomato paste

3 carrots chopped (medium dice)

2 cups cauliflower (fresh or frozen)

1 cup green beans (fresh or frozen)

**Can also use potatoes, sweet potatoes, squash

Salt to taste

Method:

Put a liberal amount of olive oil in a dutch oven, heat on medium heat (use a bit more that you usually would as you need to not only soften the aromatics, but also cook the spices).  Add onions, garlic and ginger. Sprinkle with about a tsp of salt. Cook until translucent and soft. Add curry powder and cook until a paste forms. Add your cubed meat and brown. Add the tomato paste and tomatoes. When things look brown and lovely, open your beer and put half into the pot. Chug the rest and open another to cook with. Stir so everything is incorporated. Cook for an hour on low heat. Add the coconut milk and cook for another half hour. Next, add vegetables based on how long they take to cook. In this case, I added the carrots and cooked until they were just starting to soften. About 10 minutes before serving, I added the frozen cauliflower and green beans. Cook until tender crispy. Adjust seasoning—adding more salt if needed. Serve over steamed rice with mango chutney and warm naan.

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