Newhalen Moose Pie

This moose pie comes straight from the Alaskan bush, where game meat and simple pantry ingredients are what’s for dinner. Cubed moose meat gets shaken in a bag with flour and salt, browned in a Dutch oven, then braised with onions, carrots, beef stock, Worcestershire sauce, and thyme until fork-tender. The whole stew gets poured into a baking pan, covered with pie crust, and baked until golden.

The flour-in-a-sack method is old frontier cooking and it works. Every piece of meat gets an even coating without the mess of a dredging station, and that flour thickens the braising liquid into a rich gravy as the meat simmers for an hour and a half.

Browning the meat in batches (half at a time) is called out for good reason. Overcrowding the Dutch oven steams the meat instead of searing it, and that dark brown crust is where the deep, savory flavor of the gravy starts. An egg wash brushed over the top crust gives it a bakery-quality golden shine.

Pro Tips

• Moose is very lean. It dries out faster than beef, so keep the simmer gentle and the lid on. Low and slow is the only way.
• Beef works as a substitute. The recipe itself suggests it. Use chuck roast cut into cubes for the closest texture match.
• Pierce the crust for steam. Several slits or holes let steam escape so the crust crisps up instead of getting soggy from trapped moisture.
• Let it rest 10 minutes after baking so the filling settles and slicing is cleaner.

Variations

• Add diced potatoes to the braise during the last 30 minutes for a more traditional pot pie filling.
• Elk or venison work just as well as moose for this recipe. Any lean game meat benefits from the long braise.
• Top with biscuit dough instead of pie crust for a more rustic, drop-biscuit-style presentation.