Thank you to Pitmaster Andrew Plaza for sharing this fantastic Moose recipe as we celebrate Newfoundland & Labrador recipes throughout March in our Barbecue’N Across Canada series in 2025. Check out his Pitmaster Profile HERE.
There’s something special about a ground moose skillet from Newfoundland—it’s pure comfort and tradition in a pan. The rich, lean moose meat, sourced from the wild, carries a deep, earthy flavour that’s unlike anything else.
When browned with onions, garlic, and vegetables, it becomes a dish that warms you from the inside out. A touch of savoury spices and maybe a splash of Screech rum brings out the rugged, untamed essence of Newfoundland. It’s a taste of the land, the people, and the culture—simple, satisfying, and undeniably delicious, making every bite a true East Coast experience.
INGREDIENTS:
- 1 lb. Ground Moose Meat
- 8 slices natural smoked bacon
- ½ Tbsp Heath Riles Garlic Jalapeno Rub
- ½ Tbsp Killer Bunny Big Beef
- ½ Tbsp Prairie Steak and Spice – Steak Shake
- 1 Onion (diced)
- 3 tsp Chive (chopped)
- 2 Garlic Cloves (finely chopped)
- 1 14 oz. Beans (thoroughly rinsed)
- ½ Cup Diced Mushrooms
- 7oz canned/frozen Corn
- 7oz canned/frozen Peas
- 4 slices (rounds) of smoked provolone cheese
- 5 large, prepared asparagus spears
INGREDIENTS FOR THE WINE SAUCE:
- 1 ½ Cups White Wine
- 2 Tbsp Brown Sugar
- 2 Tbsp Butter
- 2 Tbsp Bear and Burtons W Sauce
- 2 Tbsp Cornstarch mixed with equal amount of water (Optional for thickening)
DIRECTIONS:
- Preheat the grill to 350°F.
- Get a large skillet on your grill, set it to medium-high heat, and add the bacon.
- When bacon is about half done, add the ground moose burger, onion, all the seasonings, and garlic.
- When the meat is cooked add the remaining vegetables and beans and stir.
- Cover with foil and reduce heat to simmer for 10 minutes.
- When the sauce is complete, pour the sauce into the skillet,
- Stir to combine. (if too thick due to the cornstarch, add beef broth until saucy)
- Add the provolone slices and asparagus spears on top.
- Continue to simmer for 10 minutes or until the asparagus is cooked to your preference and the cheese is melted.
- Serve.
DIRECTIONS FOR THE WINE SAUCE:
- Set a one-quart pot on high heat and pour in the wine and Worcestershire sauce.
- Boil the sauce until it is reduced by half.
- Add the brown sugar and butter and continue to boil until the sugar is dissolved.
If You Are Thickening the Sauce: Increase the skillet heat to medium-high. Whisk together the cornstarch and water and pour it into the skillet stirring constantly at a boil. Continue to whisk until the sauce thickens and then reduce skillet heat to simmer.
Enjoy!
