Passionate about hunting and wild cooking, I consider raclette and moose fondue among the most comforting meals. Whether as a couple, with friends, or family, there is nothing like sharing a warm moment around the grill or broth. I love these gourmet evenings that highlight moose meat and other game from our region, while allowing me the freedom to create unique presentations that always surprise my guests.
After a busy moose hunting season, I ended up with beautiful pieces of game in the freezer. Rather than always making the classic roasts or fondues, I wanted to innovate and vary the pleasures. That's how I decided to include moose in my raclette and fondue evenings... and believe me, it has become a real favorite!
To succeed in these convivial meals, I also rely on my favorite tools. They simplify preparation and let me fully enjoy the moment with my guests and highlight the game meat.
The Fondussimo
I discovered the Fondussimo, a versatile raclette and fondue device that allows cooking several foods at once, without ever losing them at the bottom of the pot. It's a real favorite for hunting dinners with friends.
The raclette cooking plate
I use a reversible electric grill Héritage The Rock, equipped with a very easy-to-clean non-stick surface. Perfect for searing pieces of game or gratinating cheese directly on the small pans.
Raclette or fondue?
Whether you're in the mood for the grill or the broth, this moose recipe suits both methods. Raclette highlights the caramelization of the wild meat, while game fondue keeps all its tenderness and the richness of flavors. It's up to you to choose according to the season, your desires... or The atmosphere of your hunting evening!
Fondue broth
To simplify preparation, I often opt for a store-bought broth, practical and varied. But nothing prevents you from making your own homemade broth or trying the specialized blends offered online, perfect for exploring new flavors of wild cuisine.
Two favorite sauces to serve with raclette/fondue
Cold honey and garlic sauce
1 minced garlic clove
3 tbsp of mayonnaise
1 tbsp honey
Mix all the ingredients, adjust the quantity according to your guests, and let rest in the fridge for at least 1 hour to intensify the flavors.
Devil's sauce
1 cup (250 ml) of ketchup
1 sliced onion
3 cloves garlic, minced
60 ml vegetable oil
2 tbsp vinegar
1 tsp cornstarch
1 tbsp powdered mustard
2 tbsp relish
2 tbsp Worcestershire sauce
1/2 tsp salt
Pepper to taste
In a small saucepan, heat the oil, add the onion, garlic, and vinegar. Stir for a few minutes, then add the cornstarch and the rest of the ingredients. Let simmer gently and serve hot.
Simplicity
Sometimes, simplicity is just as excellent. Simple slices of your favorite game, cooked on the raclette tray or in melted broth, will be just as perfect. However, variety is there to satisfy everyone’s tastes, intensifying flavors while leaving room for your inspiration and creativity to impress your guests.
Delicious ideas for your game meats
Venison sausages with poutine
Prepared with cheese curds from the local creamery La Vache à Maillotte. Cut into slices, then cook on the tray or in broth.
Moose roulades stuffed with asparagus and Haloumi cheese
Thinly slice the moose, add an asparagus spear and a strip of cheese, roll up and secure with a toothpick. Grill or cook in broth.
Moose bundles stuffed with vegetables
Place a mixture of celery, onions, and peppers on a thin slice of moose. Fold it into a bundle and secure with a toothpick. Cook gently in broth.
Venison cubes with bacon
Wrap cubes of venison with a thin slice of bacon, sprinkle with steak spices, and place on the tray.
Mushroom-stuffed bundles
Use thin slices of moose, partridge, or venison. Add diced mushrooms and green onions with a pinch of garlic salt, fold, and secure with a toothpick.
Varieties of side dishes
Macaroni salad: al dente pasta, crunchy vegetables, cheddar cheese, and a touch of seasoned mayonnaise.
Ingredients
- 2 cups (500 ml) of macaroni
- About 350 ml of mayonnaise
- 3 celery stalks
- 3 large carrots
- 1 green bell pepper
- 4 green onions
- 1 block of 270 grams of cheddar cheese
- Salt, pepper, seasoned salt, garlic salt
Preparation
Prepare the vegetables by dicing them, as well as the cheese. Slice the green onions. Cook the macaroni al dente, rinse them with cold water, and drain carefully. Season with salt, pepper, seasoning to taste, and add a light touch of garlic salt. Then gently fold in the mayonnaise. To enhance the flavors, let it rest in the refrigerator for a few hours before serving.
Broccoli and cauliflower salad: small florets, crispy bacon, and creamy ranch dressing.
Ingredients
- 1 crown of broccoli cut into small florets
- 1/2 cauliflower cut into small florets
- 2 tbsp finely chopped red onion
- About 350 grams of cooked and crumbled bacon
- Red grapes cut in half. Add the desired amount according to taste
- Salt to taste
Vinaigrette
- 2 tbsp white sugar
- 2 tbsp vinegar
- 2 tbsp commercial Club House ranch-style dressing powder
- 1/2 cup (125 ml) Hellmann’s mayonnaise
Preparation
Combine all vinaigrette ingredients and mix them with the foods, then refrigerate for at least one hour to intensify the flavors.
Crunchy vegetable salad: carrots, radishes, cucumber, cauliflower, and green onions, simply seasoned.
Ingredients
Carrots, radishes, cucumber, cauliflower, green onions
Vinaigrette
Season with the same vinaigrette as the broccoli salad.
Deviled eggs: a classic that pairs wonderfully with game cuisine.
Ingredients
Eggs, mayonnaise, salt, seasoned salt, smoked paprika, dried parsley
Preparation
In a saucepan, immerse the eggs in water and bring to a boil for 10 minutes. Remove from heat and leave the eggs in cold water for 10 minutes before peeling. Once peeled, cut the eggs in half, remove the yolks, and place them in a bowl. Mash the egg yolks, add a pinch of salt and the same amount of seasoned salt. Then incorporate 2 to 3 tablespoons of mayonnaise into the yolks, and mix well. Next, fill the egg whites halves with this mixture, lightly sprinkle with smoked paprika and parsley. Serve.
Frequently asked questions about moose and game raclette
Can I substitute the moose meat?
Yes, venison, wild boar, or waterfowl (duck, goose) are excellent options.
What is the best cheese to accompany moose?
The cheese curds, Haloumi, or an aged cheddar pair wonderfully with game meat.
Raclette or fondue: which to choose?
Both! Raclette gives a nice caramelization, while fondue highlights the tenderness of the game.
Can some ingredients be prepared in advance?
Yes, you can cut your meats and vegetables a few hours in advance. Keep them chilled until cooking time.
Conclusion
For me, homemade moose raclette is more than a meal: it's a moment of sharing that highlights our game harvests and turns them into a convivial feast.
