Moose Bourguignon: A Northern Twist on the French Classic

This delicious, hearty stew from the Maine Farm Table Cookbook is the perfect remedy for a gloomy, cold, fall day.

by Farmers' Almanac Staff Updated: June 14, 2026

Moose bourguignon is what northern hunters and cooks make from a fall harvest of moose meat. The stew is the French Burgundian classic, the same dish Julia Child famously made on PBS, with the beef swapped for moose. The technique is identical: brown the cubed meat, simmer in red wine with bacon, mushrooms, and pearl onions for hours until the meat is tender enough to fall apart. The flavor is bigger than beef, deeper, faintly sweet.

Quick Reference

What it is: the classic Burgundian beef stew, made with moose meat instead of beef.
Best cut: moose shoulder, neck, or shank. The slow braise turns tough connective tissue into silky gelatin.
Wine: a hearty red, traditionally Burgundy (pinot noir).
Cook time: 3-4 hours of slow braising.
Where to find moose: hunting season (fall), from a hunter friend, or specialty wild game suppliers.
Substitute: bison, elk, or grass-fed beef chuck all work.

Cast-iron Dutch oven of moose bourguignon stew with pearl onions mushrooms and red wine sauce — Burgundian beef stew, reimagined with wild moose.

Moose bourguignon stew with red wine and pearl onions in a Dutch oven

About Moose Meat

Moose is the largest member of the deer family. The meat is dark red, lean, and gamier than beef but milder than venison. A single moose can yield 400-700 pounds of meat, enough to feed a family for a year. In Alaska, Canada, and the upper Midwest (Minnesota, Wisconsin, Maine), moose hunting is a multi-generational tradition. For the rest of us, wild game suppliers like Fossil Farms ship moose nationwide.

Moose Bourguignon

Serves 6-8.

Ingredients:

3 pounds moose shoulder or shank, cut into 2-inch cubes
6 strips thick-cut bacon, chopped
3 tablespoons flour
1 large onion, diced
3 carrots, sliced
4 cloves garlic, minced
2 tablespoons tomato paste
1 bottle dry red wine (pinot noir or burgundy)
2 cups beef stock
1 bay leaf
1 tablespoon fresh thyme
1 pound pearl onions (frozen and thawed works)
1 pound cremini mushrooms, halved
3 tablespoons butter
Salt and pepper
Fresh parsley to finish

Instructions:

Preheat oven to 325°F.
In a large Dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon.
Pat moose cubes dry; season with salt and pepper. Toss with flour.
Brown moose in bacon fat in batches, 4-5 minutes per side. Set aside.
Add onion and carrots to the pot. Cook 5 minutes.
Stir in garlic and tomato paste. Cook 1 minute.
Deglaze with red wine, scraping up the brown bits.
Return moose and bacon to the pot. Add stock, bay leaf, and thyme. Bring to a simmer.
Cover and transfer to the oven. Braise 2½ to 3 hours until meat is fork-tender.
While stew braises, sauté pearl onions and mushrooms in butter until golden, 10 minutes.
Add onions and mushrooms to the stew during the last 30 minutes.
Adjust seasoning. Garnish with parsley. Serve over mashed potatoes, egg noodles, or polenta.

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Tips

Marbling matters. Moose is very lean. Bacon adds the fat for richness.
Wine quality. A decent bottle (under $15 is fine) makes a real difference. Cheap cooking wine is harsh.
Patience. Connective tissue takes time. Do not rush below 2½ hours of braise time.
Day-ahead. Like most braises, moose bourguignon is better the next day. Make ahead and reheat.
Game substitutions. Bison, elk, or grass-fed beef chuck all sub in well.

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Frequently Asked Questions

Where can I buy moose meat?

From a hunter friend, a wild game butcher, or online wild game suppliers like Fossil Farms, D’Artagnan, or Broken Arrow Ranch. Hunting season (fall) is the main supply window.

What does moose taste like?

Dark red, lean, faintly sweet, mildly gamy. Closer to beef than to venison. The slow braise mellows any gaminess.

Can I make this with beef instead?

Yes. Substitute beef chuck cubes 1:1. The cook time is similar. The flavor will be milder.

What kind of wine should I use?

A dry red, ideally pinot noir from Burgundy. Any decent dry red works. Avoid cheap cooking wine and overly tannic wines (cabernet).

Can I make moose bourguignon in a slow cooker?

Yes. Brown the meat in a skillet first, then transfer to the slow cooker with all ingredients. Cook on low 8 hours.