Bull Moose & Brownings ‘25
Season ‘25 | Episode 11
Vicki Cianciarulo and Shaundi from Browning go to Efford’s Hunting Adventures to spot and stalk Newfoundalnd Bull Moose!
Keep up with us on social media!
@RalphandVicki | @RJandAubrey
Outfitter Information
Efford’s Hunting Adventures
Lucas Efford
Phone: (709)543-2274
Email: info@effordshunting.nf.ca
Website: EffordsHunting.nf.ca
-
Weapon: Browning X-Bolt 2 [6.8 Western]
Ammo: Browning Ammo 6.8 Western [175 gr]
Binos / Range Finder: Cabela’s CX Pro HD Rangefinding Binos
Outfit: Cabela’s SHE
Pack: Alps OutdoorZ Pack
Bug Repellant: Thermacell
-
Location: Newfoundland, Canada
Species (Harvested): Eastern Canadian Moose (Alces alces americana)
Sex: Male (Bull)
Average Size
Bull Weight: 900-1,200 lbs
Cow Weight: 600-800 lbs
Height at Shoulder: ~6 ft
Length: ~8 ft (nose to tail)
Though smaller than Alaskan Yukon moose, they’re still massive animals, especially in the remote backcountry.
Antler Spread
Typical Mature Bull Spread: 36-48 inches
Antlers are often thick and palmated, with shorter tines than western moose
Newfoundland bulls tend to have stocky, heavy frames and dense rakcs rather than wide, sweeping spreads
Population Stats
Estimated Population: ~110,000-120,000
That’s more dense than people in Newfoundland!
Densities are some of the highest in the world (up to 5-10 per square mile in places)
Moose are non-native but now dominate the island’s big game population
Hunting Seasons
Generally: Mid-September through early December (varies slightly by zone)
Rut (best time usually): Late September to Mid-October
Post-Rut: Bulls get reclusive; best for meat harvest, not trophy racks
Province Wide Success Rates
Guided Rifle Hunts: ~85-95% Success
Bowhunts: ~50-70%, depending on weather and timing
DIY (Residents Only): Varies widely, but still high in remote zones
With oso many moose, Newfoundland offers some of the best odds in North America, especially for first-time moose hunters
Terrain & Conditions
Hunts often occur in:
Bogs
Burns
Tuckamore (Dense Stunted Spruce)
Highlands or Marshalnd Edges
Be ready to hike through wet, uneven, brushy terrain — good boots and strong legs are essential
Moose Behavior
Bulls respond well to calling during rut — cut calls and grunt tubes work
Solo bulls often cruise the edge of timber around dawn/dusk
Post-rut bulls may bed hard in cover and move very little
Some hunts you may use a canoe or boat to move across lakes during spot and stalk hunts
Legal & Conservation Notes
Non-Residents must hunt with a licensed outfitter
One moose tag per hunter per year
Must retrieve all edible meat, with emphasis on proper care (especially in warm early-season weather)
Newfoundland wildlife officers are strict — respect meat salvage laws and leave antlered-only hunting to trophy-minded areas
Recipe
Moose Stroganoff
w/ Creamy Wild Mushroom Sause
Prep: 20 Minutes | Cook: 30-35 Minutes | Total Time: ~55 Minutes
Servings: 4-6 People
Ingredients:
For the Moose
1.5 lbs Moose Steak (Round, Sirloin, or Trimmed Backstraps), Sliced into thin strips
Salt and Pepper (to taste)
1 tbsp Olive Oil
1 tbsp Butter
For the Stroganoff Sauce
1 tbsp Butter (additional)
1 Small Yellow Onion, finely diced
3 Garlic Cloves, minced
8 oz Wild Mushrooms (Shiitake, Oyster, or Cremini), sliced
1 tsp Dijon Mustard
1 tsp Smoked Paprika
2 Cups Beef or Game Stock
3/4 Cup Sour Cream
2 tsp Cornstarch mixed with 2 tbsp cold water (optional for thickening)
Salt & Pepper (to taste)
Fresh Parsley (for garnish)
For Serving
12 oz Egg Noodles or Mashed Potatoes
Optional: Crispy Onions or Pan-Seared Mushrooms (as garnish)
Directions:
1. Sear the Moose
Season sliced moose with salt and pepper
In a heavy pan or Dutch oven, heat oil and butter over medium-high
Sear moose strips quickly in batches until browned (don’t overcrowd or overcook — medium-rare is best for tenderness). Remove and set aside
2. Build the Stroganoff Base
In the same pan, add more butted. Sauté onion until soft (3-4 minutes)
Add garlic and mushrooms; cook until browned and moisture is mostly gone
Stir in paprika and Dijon mustard
3. Add Stock & Simmer
Pour in stock and bring to a simmer
Simmer uncovered 10-15 minutes to reduce slightly. Stir in cornstarch slurry if using for a thicker consistency
4. Finish the Sauce
Lower heat and stir in sour cream. Add seared moose back into the pan and simmer on low for 5 minutes until just warmed through. Don’t boil after adding sour cream
5. Serve
Spoon generously over buttered egg noodles or mashed potatoes. Garnish with parsley and crack of fresh pepper
Chef Tips
Thin slice across the grain — for tender moose strips
Use high heat + fast sear — to keep moose juicy, overcooking will make it dry
Don’t skip the mushrooms — they bring earthiness that pairs beautigully with game meat
Stroganoff leftovers reheat great — just don’t boil when reheating or the sauce can break
Make it campfire style — use pre-boiled noodles and a cast iron; you can thicken with just sour cream and reduce over a fire
