Corned moose

Turn moose into a bold, tender classic.

Servings

8-10

Ready In:

5 days

Calories:

300 per serving

Good For:

Lunch, Dinner

About this Recipe

This is one of my personal favorites for large gatherings or potlucks. Corned moose is easy, delicious, and perfect for feeding a big group of hungry friends or family.

Corning meat is an old preservation method that dates back centuries, long before refrigeration. The name comes from the large grains of salt, called “corns”, which were used to cure and preserve meat. By packing meat in salt or soaking it in a salty brine, people could prevent spoilage and store meat for long periods, making it especially valuable for sailors, soldiers, and long journeys. The practice became widespread in Europe during the Middle Ages and later in North America, where corned beef became particularly associated with Irish-American cuisine. Today, corning is still used both as a preservation technique and as a way to add the distinctive salty, spiced flavor found in dishes like corned beef, and modern adaptations such as corned moose.

5lbs boneless moose roast
8 cups water
6tbsp sugar-based curing mixture (such as Morton Tender Quick)
½ cup brown sugar
4 ½ tsp pickling spice
1tsp garlic powder
1-2 12oz cans of dark beer (any good stout will do)
6 cloves of garlic

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Step 1

Bring 2 cups of water to a boil in a saucepan over high heat. Stir in the curing mixture, brown sugar, pickling spice, and garlic powder; stir until dissolved then remove from the heat. Pour 6 cups of cold water into a 2-gallon container, and stir in the spice mixture. Place the moose into the brine, cover and refrigerate. 

Step 2

Leave the moose in the refrigerator to brine for 5 days, turning the meat over every day.  

Step 3

To cook, rinse the meat well, place into a large pot, and cover with beer and one cup of water along with the cloves of garlic. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 4 hours. Remove the meat from the pot, and allow to rest for 30 minutes before slicing.

Step 3 Alternate

In an InstaPot place meat and cover with beer and water. Add the garlic cloves. Close and lock the lid. Select high pressure and let cook for 90 minutes, allowing 10-15 minutes for the pressure to build

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You may freeze uncooked corned meat by placing the desired amounts in vacuum sealable bags. Do not rinse meat before freezing, but remove excess liquid before sealing.