How to Make Moose Soup

by Hoohla
Moose Soup

How to make braised moose barley soup? One thing I love is a good soup. Soups are hearty and filling and are total comfort food. The layers of flavor that can be achieved in a soup are what makes them amazing. Let’s face it, you can throw pretty much anything in a soup and it’ll probably be delicious, maybe that’s why I love them so much. They are hard to screw up really…well, I think they are anyway.

I have found that for the best flavors it’s best if you can saute your onions and release the juices and flavors from them. That is a crucial step in my opinion.
For my braised moose barley soup, there are a few extra steps, but I think it’s worth it. Technically this isn’t a proper technique for braising, but it’s the best I could do without a pan suitable for braising.

Ingredients for Moose Soup

  • 1 moose roast
  • 4 cups red wine
  • 2 onions
  • 1 tbsp olive oil
  • 1 tsp minced garlic
  • 6 cups beef stock
  • 1 tbsp Cabela’s roasted garlic & beer seasoning
  • 3 bay leaves
  • Salt & pepper
  • 2 carrots
  • 2 stalks celery
  • 5 cups braised juice
  • 4 cups water
  • 2 cups shredded moose
  • 1 jar canned tomatoes with juice
  • 1/2 cup barley

For moose soup in a large frying pan, brown the sides of the roast. Place the roast in a slow cooker on high heat. Chop one onion and saute in the pan with olive oil. Add 1 cup of red wine and reduce down on medium heat until liquid is reduced by half. Add to slow cooker. Add remaining red wine, beef stock, Cabela’s seasoning, garlic, bay leaves, and salt and pepper. Slow cook on high for 4 hours.

Once moose is cooked, remove from slow cooker, shred moose and add to a large pot. Place remaining ingredients, carrots, celery, onion, canned tomatoes, water, braised juice, and barley. Bring to a boil, reduce heat and simmer for 15-20 mins.

Serve and enjoy Moose Soup!

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