Moose Stroganoff
Moose Recipe
1Setup & Prepare
2Ingredients
Shopping List
3Cooking Instructions
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Quick Searing: Slice the moose thin against the grain. Sear quickly over high heat - just 2 to 3 minutes total. Overcooked moose gets tough.
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Mushroom Development: Brown the mushrooms properly without stirring too much. You want golden and caramelized, about 8-10 minutes, not steamed mushrooms.
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Sauce Building: Add the wine and let it reduce by half, about 8-10 minutes, then add the stock. Simmer until slightly thickened.
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Cream Integration: Remove from heat and stir in the sour cream. Never boil it or it will curdle. Serve over buttered egg noodles.
▶Watch the Recipe
See the techniques in action with our step-by-step video guide
4Chef's Notes & Pairings
Wine Pairing
Russian River Pinot Noir, Burgundy
FDA Food Safety Guidelines
⚠️
FDA Food Safety Guidelines
⚠️ Important: Moose whole-muscle cuts should reach an internal temperature of 145°F (63°C) followed by a 3-minute rest before serving.
- Always use an instant-read meat thermometer to verify doneness.
- Wash hands, utensils, and surfaces after handling raw wild game.
- Thaw frozen game in the refrigerator — never at room temperature.
- Refrigerate leftovers within 2 hours of cooking.
Nutrition Facts
Per serving: 370 calories, 50g protein, 15g fat, 5g carbohydrates.
