Alaskan Adventures ‘25 | Part 1

Season 19Season 25
Written By RJ Cianciarulo

Season ‘25 | Episode 08

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  • Location: Alaska

    Species: Alaskan / Yukon Moose

    Sex: Male (Bull)

    Average Bull Size

    • Shoulder Height: ~6.5ft

    • Weight: 1,200-1,800+

    • Meat Yield: ~500-600 lbs of Boned Meat

    Antler Spread Info

    • Typical Antler Spread: 50-65 inches

    • Alaskan Record Antler Spread: 80+ inches

    Habitat & Rut

    • Preferred Zones: Riparian Zones (Willow Thickets, River Bottoms, & Lake Edges)

    • Peak Rut: Mid-September to Early-October

    • Bulls get vocal, aggressive, and responsive to calling during this time

    Vitals

    • The vital zone (heart/lungs) is 18-20 inches in diameter.

    • They’re incredible resilient so shot placement is everything! They can soak up a bullet.

    Moose Behavior by Season

    • Summer: Solitary bulls in feeding mode.

    • Pre-Rut (Late Aug - Early Sept): Bulls begin sparring.

    • Peak Rut: Bulls aggressive and responsive.

    • Post-Rut: Bulls disappear, losing their antlers by Dec - Jan

    Meat Care

    • Meat Care is critical! Even during season, temps can rise to above 60ºF+, with high risk of spoilage.

    • You must salvage all edible meat, including that from the ribs and neck.

    • Depending on your local regs, the head & antlers may have to be the final item you pack out, after you pack all the meat out.

    • Game bags (to avoid dirt and bugs) that breathe well for airflow, tarps (to help avoid dirtying the meat), and hasteful field processing are a few non-negotiables when in the field.

Recipe

Slow Braised Moose Roast

w/ Garlic, Thyme & Root Vegetables

Prep: 20 Minutes | Cook: 3.5-4 Hours | Rest Time: ~30 Minutes |Total Time: ~4.5 Hours

Servings: 4 People

Ingredients:

  • 3-4 lbs Moose Shoulder or Rump Roast

  • 1 tbsp Kosher Salt

  • 1 tsp Black Pepper

  • 2 tbsp Olive Oil or Beef Tallow

  • 1 Large Yellow Onion (Chopped)

  • 5 Garlic Cloves (Smashed)

  • 3 Carrots (Chopped)

  • 2 Parsnips (Chopped)

  • 2 Celery Stalks (Chopped)

  • 4 Medium Yukon Gold Potatoes (Cubed)

  • 2 tbsp Tomato Paste

  • 4 Cups Beef or Game Stock (Unsalted or Low-Sodium)

  • 2 Sprigs Fresh Thyme

  • 2 Bay Leaves

Optional Finishing Touch

  • 1 tbsp Cornstarch & 2 tbsp Water (Slurry for Thickening into Gravy)

Directions:

  1. Sear the Moose

    • Pat roast dry, season all sides with salt and pepper.

    • Heat oil or tallow in a dutch oven over medium-high heat.

    • Sear roast on all sides until browned (2-3 minutes per side). Remove and set aside

  2. Build the Flavor Base

    • In the same pot, sauté onion, celery, carrots, and parsnips for about 5 minutes

    • Add smashed garlic and stir for 1 minute.

    • Stir in tomato paste and cook until darkened slightly (~2 minutes)

  3. Braise the Roast

    • Return the roast to the pot. Add potatoes, thyme, and bay leaves.

    • Pour in enough stock to nearly cover the roast.

    • Bring to a simmer, cover tightly, and transfer to a 325ºF over for 3.5-4 hours until fork-tender.

  4. Finish & Serve

    • Remove the roast, shred or slice. Discard bay leaves and thyme stems.

    • Optional: Simmer liquid on stovetop and stir on cornstarch slurry to thicken.

    • Serve roast and veggies with broth or gravy over the top.

Perfect Pairings

  • Mashed Potatoes

  • Cornbread

  • Wild Rice

  • Sourdough Slices

Chef Tips

  • Use Cold Meat for Better Sear

    • Start with chilled meat. Cold surface = better crust = more flavor during searing.

  • Don’t Skip the Tomato Paste

    • Browning the paste adds a subtle sweetness and deepens the umami in the broth — A secret weapon in wild game cooking.

  • Let It Rest Before Shredding

    • After removing the roast from the pot, let it rest for 10-15 minutes. This keeps the juices in the meat, not on the cutting board.

  • Use Yukon Golds Over Russets

    • Yukon Gold potatoes hold their shape better during long cooking and add a creamy texture that pairs great with moose.

  • Flavor Boost Without Salt Bombing

    • If your broth needs a lift at the end, add a splash of Worcestershire suase or a squeeze of lemon — it sharpens the flavor without making it salty.

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RJ Cianciarulo
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GAMO’s Squirrel Master Challenge ‘25