Meat
Moose
Moose is the large, lean game meat of Alces alces, dark red with a mild gamey sweetness and coarse grain suited to stews, sausages, and carefully cooked steaks. Wild harvest dominates supply in Scandinavia, Canada, Alaska, and northern Russia; farmed moose is rare. Age and sex affect toughness: young animals roast well, while older bulls need slow cooking and marination. Nose-to-tail use of liver, heart, and bone is traditional in northern hunting cultures. In Europe this species is often called elk.
Also known as: Moose (Alaska / Maine), Älg, Elg, Hirvi
Explore further
Breeds, cuts & preparations
Variety
Source
Provenance
Preparation
CommonCharacteristic
History
Ice Age and post-glacial hunters across the boreal zone relied on moose for meat, hide, and bone tools.
Scandinavian hunting rights and royal game laws regulated moose harvest while sustaining rural meat supply.
North American game management formalised moose seasons and subsistence harvest rules.
Specialty game markets and northern restaurants feature moose when seasonal wild supply allows.