This Newfoundland and Labrador home-style stew brings together lean moose, salt pork, onion and root vegetables in a slow-simmered gravy. Family recipes vary; this version follows a locally recorded pot stew and adds a light flour coating for body.
Moose stew is part of home cooking in Newfoundland and Labrador, where locally shared recipes often pair the lean game meat with salt pork and vegetables from the garden. This pot combines carrots, potatoes, parsnips and turnip in a substantial gravy. There is no single fixed household formula; some versions add barley or dumplings.
Step 1Use only moose muscle meat lawfully obtained with documented provenance. If frozen, thaw it covered in the refrigerator. Pat the meat dry, then toss the cubes with the flour and black pepper until lightly coated.
Step 2In a heavy Dutch oven over medium-low heat, render the salt pork for 6–8 minutes until it releases fat and begins to turn golden. Raise the heat to medium and brown the moose in batches for 2–3 minutes per side. Leave the salt pork in the pot.
Step 3Return all the moose to the pot. Pour in 1,400 ml water and scrape up the browned bits. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 60 minutes, keeping the liquid at a quiet simmer.
Step 4Stir in the onion and simmer, covered, for 30 minutes. Add the carrots, potatoes, parsnips and turnip. Cover and simmer for a further 30–35 minutes, until the vegetables are tender and the thickest moose cubes reach at least 74°C / 165°F. If the meat is still firm, continue simmering until tender; add a little hot water if needed.
Step 5Taste the gravy before adding salt because the salt pork may season the pot sufficiently. If the gravy is looser than you like, mash a few potato pieces into the liquid and simmer uncovered for 3–5 minutes. Serve hot.
Moose is wild game and sourcing rules differ by place. In Newfoundland and Labrador, a person receiving a gift of game must keep the signed licence note required by provincial rules; sale is restricted to permitted parties. Use muscle meat only: current provincial guidance advises against eating moose liver or kidneys because cadmium may be high. Cool leftovers promptly in shallow containers and refrigerate within 2 hours. Use within 2–3 days or freeze; reheat to 74°C / 165°F. Add no salt until you taste the gravy. For a different but easier-to-source stew, lean beef can replace moose. Do not use meat from an animal found dead or with an unknown cause of death.
These rounded values are an ingredient-based estimate for one of 6 portions, not a laboratory analysis. Moose yield, salt-pork cure and how much rendered fat and gravy goes into each bowl affect the result.
Contains wheat; the stew also contains moose and pork. Check the flour and salt-pork labels for additional allergens or cross-contact. Keep raw moose chilled and separate from ready-to-eat foods, wash hands and utensils after handling it, and cook the thickest pieces to 74°C / 165°F. Refrigerate leftovers within 2 hours, use within 2–3 days or freeze, and reheat to 74°C. Do not substitute moose liver or kidneys for the muscle meat.
Yes. Choose a lean stewing cut and use the same method, but the result will be a beef-and-root-vegetable stew rather than Newfoundland moose stew.
