Moose meatballs with Boréale red beer sauce and wilted sea spinach

Moose meatballs with Boréale red beer sauce and wilted sea spinach

Moose meatballs with Boréale red beer sauce and wilted sea spinach

Serves 4 persons

This delicious moose meatball recipe was created by our talented ambassador, Marie-Soleil Bergeron, a passionate outdoor cook who draws her culinary inspiration from the scents and flavors of the forest during her many adventures. It's the perfect dish for those crisp autumn days that call for warmth and comfort.



  • 1 ½ - 2lbs ground moose meat
  • ½ t. dry toasted breadcrumbs
  • 1 ½ onions, chopped
  • 2 cloves garlic, minced
  • 1 tbsp. duck fat
  • 1 tbsp. tomato paste
  • 1 tbsp. Dijon mustard
  • 1 duck egg
  • 2 tbsp. marinated spruce shoots, chopped
  • salt and pepper


  • 3-4 tbsp. butter for cooking
  • ½ onion, finely chopped
  • 1 clove garlic, finely chopped
  • ½ cup. Hors Sentiers Boréale red beer
  • 2 cup. beef broth
  • 1 tbsp. Dijon mustard
  • salt and pepper

Wilted Sea spinach 

  • 2 cup. sea spinach
  • 1 tbsp. butter for cooking


1. Fry breadcrumbs in cast-iron skillet until dry, then set aside in a bowl.
2. In the same skillet, sauté onions and garlic in duck fat for about 2 minutes, then set aside in another bowl.
3. In a large dish, mix all dumpling ingredients. If the mixture is too liquid, add breadcrumbs as needed. Season with salt and pepper.
4. Shape into small meatballs.
5. Cook meatballs in duck fat. Brown well on all sides until cooked through. Remove and set aside in a separate bowl.
6. In the same cast-iron skillet set over coals, sauté onion in butter for about 2 minutes. Add garlic and cook for a further minute.
7. Add flour to butter and stir to form a caramel-like roux.
8. Deglaze with red beer and whisk constantly.
9. Stir in beef broth and Dijon mustard.
10. Keep stiring until sauce thickens.
11. Remove from heat. Season with salt and pepper.
12. Add a small amount of butter again to the still-hot pan and cook the sea spinach until it falls apart, about 3-4 minutes.
14. Place your meatballs on a plate and cover generously with sauce. Add the spinach on the side. We also suggest a rustic mashed potato to go with it.



Reading next

Poutine with wild duck breast, brussel sprouts, mushrooms, bacon and maple syrup pepper sauce.
The Call of the Wild PALM Festival 2024