I've been making this crew favourite backwoods boil-up concoction for many years now and have tweaked and adjusted the recipe to near perfection in that time. This is a meal I regularly prepare ahead of time at home to take up in the woods, or make in camp or at home in our kitchen.

I start by thinly slicing a decent size moose roast, the easiest way to do so is to make your cuts while the meat is still 25% frozen. I chop and add the onions followed by the sliced fresh mushrooms placing everuthing in a large bowl so I can easily mix everything together.

The marinade is added next which consists of the red wine (white can work too), minced garlic, Italian seasoning and balsamic vinaigrette. Mix everything thoroughly in the large bowl, cover and refrigerate for an hour re-mixing every once in awhile.

If I'm taking this up in the woods the dish is dumped into a large ziplock bag, sealed and kept cool all day until it's time to cook.

The rice is flavourful while also being quick and easy to make. Two cups of water, the Lipton onion soup mix and beef OXO are brought to a boil. (1.5 cups of rice is perfect with just the pack of soup mix and does not need the extra OXO). Two cups of white minute rice are added to the boiling water, stirred, covered and removed from the heat to set.

The moose/vegetable mixture does not take long to cook, it's best cooked covered so the meat stays moist while onions softened to have just a tiny crunch. If I'm cooking this at home I'll often mix a tablespoon of corn starch with cold water and stir into the mix to thicken the liquid into a sauce right at the end before serving.

This unique, flavourful meal has been enjoyed by the crew many many times and I'm sure many more to come!

Cheers, MIKE

Copyright © 2025 Michael Smith