Many moose hunters we get at Becharof Lodge ask about different ways to cook their moose meat, because when they leave camp, they go home with a lot of great eating game meat. Both of these recipes are sure to be winners, and work great on moose that’s been in the freezer, or any venison you might have, be it fresh or frozen.

MOOSE & VEGETABLE SOUP
After making a large moose roast, there are bound to be leftovers. Using cooked meat in soups cuts cooking time and adds moisture to the game. This simple soup is a healthy, low-fat, high-nutrient meal.

1 pound cooked cubed moose meat (or any venison)
2 medium potatoes, peeled and cubed
2 carrots,  peeled and chopped
3 stalks celery, chopped
4 cups beef or vegetable broth
Salt and pepper to taste

In a large pot, add broth and chopped vegetables. Bring to a boil and reduce to medium-low heat. Simmer 10-15 minutes or until veggies are almost tender. Add moose meat and simmer an additional 10-15 minutes.

SPICY SPAGHETTI & MOOSE MEATBALLS
Meatballs are fun. They are messy to make and quite labor intensive but they look great on the plate and instead of searching for the ground beef, it is obvious you get an entire serving of meat in 2-3 meatballs. Kids of all ages, adults included, rarely turndown good meatballs.

1 pound ground moose meat (or any venison)
1 egg
1 cup Italian bread crumbs
1/4 cup onion, minced
3 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 tsp cayenne pepper
2 tablespoons olive oil for browning

Sauce:
2 tablespoons olive oil
3 cloves garlic, chopped
1 teaspoon red pepper flakes
2 14.5-ounce cans diced tomatoes with liquid
1 teaspoon fresh oregano
10-15 fresh basil leaves, chopped
2 tablespoons fresh parsley, chopped
8 ounces pasta, cooked

In a large mixing bowl, thoroughly combine moose burger, egg, bread crumbs, onion, garlic, olive oil and spices. Shape into 15-20 meatballs. In a heavy skillet, heat 2 tablespoons olive oil on medium high heat. Gently add meatballs, browning on all sides. Remove meatballs from skillet and set aside. Add 2 more tablespoons olive oil to skillet. Sauté garlic and red pepper flakes on medium heat 3-5 minutes.  Add diced tomatoes and oregano and bring to a low boil. Return meatballs to skillet. Reduce heat to low, cover and simmer 20-30  minutes. Add basil and parsley right before serving to maximize flavor. Serve over cooked spaghetti, linguine or angel hair pasta.  Top with freshly grated parmesan cheese