- Yield: 1 boiler of soup
- Prep Time: 30 minutes
- Cook Time: 1h 30 min
- Serving: For Family
Traditional Newfoundland Moose Soup
Hi and welcome to Bonita's Kitchen website, I'm so glad you stopped by. I guess you are looking for a delicious recipe for moose soup, will look no further I have a recipe all ready for you. 🙂
Homemade Moose Soup made with a roast of moose chopped in small bite size pieces and before that I marinated it in a delicious bowl of seasonings and beef broth to tenderize the meat and to reless any of the game taste from it. If you had moose before you know that building favours and adding fat is important.
I guess everyone loves a bowl of hot soup and if you never had moose soup before you need to give it a try, or substitute with a beef roast cut in small pieces.
When you have more soup then you need just bottle it while its hot and keep it in your fridge until its gone, or give it to family and friends for a lunch.
Before you continue on to the recipe for my moose soup check out my cookbook with a few delicious Traditional Newfoundland Recipes that was picked the more watched, Thank you for stopping by. https://www.bonitaskitchen.com/cookbook
Ingredients
- Moose Meat - 2-3 cups chopped
- Salt beef or pork - 1 piece cubed
- Onion - 1 medium chopped
- Carrot - 2 each chopped
- Turnip - 1 chopped
- Parsnip - 1 chopped
- Potatoes - 3 each chopped ( optional )
- Broth or Water - 8-10 Cups
- Pearl Barley or Rice - 1/2 cup
- Tomato Soup - 1 can with 1/2 cup water
- Celery - 2-3 sticks chopped
- Oil - 2 Tsp or as needed
- Sea salt - pinches
- Black pepper - pinches
- Thyme - 1 tsp or rosemary or both
- Marinate for Moose meat:
- Broth - 2-3 cups any type
- Onion - 1 small sliced
- Rosemary - 1 tbsp
- Onion Powder - 1 Tbsp
- Sea Salt - 1 Tsp
- Black pepper - 1 tsp
- Olive oil - 2 tsp
- Garlic - 1 tsp or fresh 1 clove
Instructions
METHOD FOR MARINATE:
In a large bowl marinate overnight your moose, in sliced onion, onion powder, salt, pepper, 2 tsp oil, rosemary, 2-3 cups beef broth or any type, 1 tsp garlic or fresh cloves. ( you can use thyme or any other herb or seasoning you like. )
METHOD FOR SOUP:
- Soak the salt beef over night or for 6 hours.
- After remove moose from marinate then cut in cubes.
- Then in a frying pan fry your moose cubes lightly seasoned with pepper and onion powder and fry in pieces of fat pork, until golden brown this can take 15 minutes.
- Then peel and cute all vegetable in small cubes, then place in cold water until ready to add to soup.
- Back to the moose frying, after its golden brown add cubed onions let fry for a few minutes.
- In a large boiler start the boil on 8 to 10 cup of broth or water.
- Remove salt beef from water cut in cubes and add to boiler of broth.
- Then add fried moose and onions, boil for one hour on medium heat.
- After add all vegetables and tomato soup and pearl barley or rice if you add rice it will be the last 10 minutes or the boil, continue cooking for 30 minutes then simmer until ready to serve.
Enjoy with rolls or fresh bread, bottle while hot if you like to store some for later.
I love making soups, soups are a delicious meal anytime of the day or night!
Having your moose resting in a mixture of herbs and seasonings of your choice will help cook and make the moose taste so delicious. I have a mixture of beef broth, sea salt and black pepper, rosemary, sliced onions, onion power and garlic. Then cover with a piece of plastic wrap and put in your fridge for overnight and the next day carve into small bite size soup pieces.
You can never have to much meat of any type in your soup, unless you don’t like meat. In this recipe I say 3 to 4 cups but really you gage now much meat you would like in your soup. I have about 6 cups cut up here with this roast of moose.
Now when cleaning and cutting your vegetables you should cut them all the same size when making a delicious pot of soup. My video got a nice step by step tutorial showing you how to cut and peel the same, and how to make this delicious moose soup.
There is nothing like a pot of moose soup boiling on the stove, it is so relaxing and it smells amazing. This soup is so delicious and anytime yo make moose soup the best thing to do is marinate your meat overnight in a mixture of seasonings to tenderize the meat and take some of that game taste off. This is the way my Dad would make his and if it work for him it can work for me.
Thank you so much for stopping by and reading my blog and watching my video for Moose Soup, please leave me a message before you go I would love to hear from you. From my kitchen to yours have a lovely day.Â
Hi Bonita,
I’ve been following your recipes for awhile now and it feels like I’m back home in my aunts kitchen. I love watching your videos and always refer to them if I forget an ingredient for a traditional dish. I’m from Newfoundland but have lived in Edmonton for 12 years now. I want to try this soup but with beef. What cut of roast would you recommend using? Prime rib, blade, chuck or something else? And would you still fry the beef chunks like you would moose? If you have the time to get back to me Thanks in Advance!
Hi Shawna: Thank you for your message and for visiting our website, I’m so glad you are enjoying my channel and trying the recipes. You can use any cut of beef but the prime rib will be to oily and its a expensive cut of beef, having a little marbling is ok my dad would say thats where all the flavour is from the fat or bone. I do have a beef barley soup on here too if you like to check it out, but this is a lovely one with beef or moose meat. I hope this helps and have a lovely day. 🙂 Enjoy Bonita
I really enjoyed making it some one donated moose meat to us my husband is from NFL so I went on your blog and followed your recipe it is now slowly cooking on the stove,my husband said it’s to salty I did not yet at salt how do you think that’s is possible could the bottle of moose meat have been very salty I did wash it.
Gerrie Currie Rose Blanche NFL
Hi Gerrie: Thank you for your message and for visiting our channel, this is a lovely recipe and slow cooking it is the best. Sometimes when people bottle moose they add lots of salt to preserve it and they got a taste for salt, so don’t add more salt if its salty but you can remove some of your liquid from the boiler that you have the bottled meat in, but don’t toss it keep it in a bowl to reuse if needed. Then add more broth or water to your moose soup, keep testing to see if its starting to level off and then continue on with making your soup. I hope this helps and sorry if I’m to late to answer your question. Have a enjoyable day…Bonita
How do I buy a cookbook
Hi Linda: Thank you for your message and for visiting our channel, you can order two ways through me if you are living in Canada or through Amazon if you are living outside of Canada, https://www.bonitaskitchen.com/cookbook is this link. Through me all you need to do is have access to your online backing to etransfer the amount $25.00 to [email protected] that will include a cookbook, pudding bag, bookmark,fridge magnet and a list of all our recipes posted to here and our youtube channel. I would need your mailing address and I would be able to mail it to you. I hope this helps and have a lovely day, thank you for your interest in my cookbook. Bonita
Good morning. I’m looking for a moose bone broth for canning.
Hi Nancy: Thank you for stopping by and leaving a message, I only have a moose soup on here. But you can make a moose bone broth by adding the bones and of course some moose meat into a boiler with water and adding some onion and root veggies to build up the flavour of your broth. After you boil it for about an hour strain all the liquid off into mason jars then you will follow the sealing mason jars. Then you can use this broth for moose soup or any other soup and meal you would like to make.
I hope this helps and have a wonderful day.
Bonita
Sterilizing and Canning ProceduresÂ
Method:
Sterilization:
1. Start by getting a large boiler and filling in about quarter full of water.
2. Then starting the water to a boil and placing your Mason jars inside then cover.
3. After let the pot boil for about 15-20 then remove your bottles and place them on paper towels or a cloth.
Canning Procedures:
1. After your food items are cooked and ready to bottle, scoop hot liquid and put inside your Mason jars.
2. Continue doing this until all bottles are complete and leaving 1/2 inch on top.
3. Clean around the top of your bottles removing any food of rims.
4. Then place caps and lids on your jars and tighten.
5. Then place your jars back in hot water bath and start the boil for another 5 to 10 minutes with the cover on boiler.
6. Leave at room temperature then check your lids, 3 ways.
1. Remove screw cap and lightly run your finger upwards on the lid if it don’t remove its sealed, put the screw cap back on tight and date/label each bottle. Then store in cool panty or room.
2. If the lid is not popped up when you touch the middle it means its sealed.
3. If you heard all your jars pop by counting the pops it is seal.
How do I buy a cookbook?
See below message, thank you
I am 63 years old and I believe I just ate the most fabulous bowl of moose soup I have ever experienced. I was given a sizeable amount of moose meat on my return trip from Stephenville and it was partially thawed from the ferry ride and drive home. I probably tripled the recipe, so it was no 30 minute prep work for me!
I am beginning to regret inviting family for supper tomorrow night, could have hogged the whole pot for myself, and lived happily ever after!
Thank you Bonita, I will definitely be checking out your other recipes!
Hi Jocelyn: I’m still laughing at your message, thank you so much for sharing your story with us. I’m so glad you made and enjoyed our moose soup recipe. I believe when it comes to moose or any game meat you need to work in those flavours, marinate and slow cook. We have over 200 recipes and videos available hear and on youtube for you to enjoy, have a lovely day. Bonita