I have a friend who is an excellent hunter and even better cook of wild game.  During a recent visit, we invented a new dish.  Moose and Squirrel Stew, or Boris and Natasha’s Revenge.  It’s derived from his moose stew recipe, and turned out to be very yummy.  His recipe is kind of intuitive, so I’ve tried to quantify the ingredients as best I can.


1 lb squirrel meat

1 – 1 1/2 lbs ground moose meat

1 large onion, diced

2 cloves of garlic, diced

2 cups sliced mushrooms

4 cups chicken broth

3 cans canned vegetables (potatoes, peas, carrots, etc.)

2 cups brown rice

How to make it:

Parboil the squirrel meat in water.  While that’s cooking, brown the onion and garlic in olive oil.  It’s best to do this in the stew pot.  When the onion is translucent, add the mushrooms.  Cook through, then add the moose meat.  Brown thoroughly.

Add the chicken broth to the moose and onion mixture, and then the canned vegetables with the liquid in the cans.  (If you worry about sodium content, rinse the veggies and add them plus an extra cup or so of water.  And use sodium free chicken broth.)

Add the rice, then the squirrel and the liquid it was cooked in.  If it doesn’t seem soupy enough, add more chicken broth.  Simmer and season to taste.

The results:

A real Alaska original.