Cooking with The Argus

That meat sauce got game!

By Tamara Spence, Sports and Recreation Editor

When I was younger, you couldn’t get me to try to eat anything that wasn’t my norm. Spices? Well… Salt and pepper seem like pretty safe bets. As I get older, I am finding that I am becoming progressively more open to trying new flavours and even incorporating that into my cooking for wild game and fish. Naturally there are standard and fairly simple traditional approaches to this type of cooking. With some trial and errors over the years, Chris Viel and I (Tamara Spence) have developed our own and twists on existing recipes. We hope that everyone will take advantage of learning new ways to cook wild game and fish and enjoy all steps of their harvest. The next time you have an opportunity to cook wild ground meat like moose, try this out.

Moose meat marinara sauce


1 white onion (chopped finely)

5 cloves garlic (garlic press/chopped finely)

1/4 cup extra virgin olive oil

2 cans whole tomatoes

2 tablespoons paprika

1 tablespoon parsley

1 tablespoon oregano

1 tablespoon basil

Pinch of salt

1 teaspoon black pepper

½ teaspoon cayenne pepper

1tablespoon brown sugar

1 ½ – 2 pounds of ground moose

Time required: Approximately one hour

Feeds 4-5 people

In a large pot, warm extra virgin olive oil.  While the oil is warming, take this time to chop your onions and garlic. Once the oil is warmed, add the chopped onions and garlic and cook over medium heat until onions become tender. While you’re waiting, pour two cans of whole tomatoes into a large bowl (this is the fun part) and hand crush each tomato until you are satisfied with its consistency. I generally crush mine for a longer period of time because I dislike larger chunks of tomatoes – and to be honest, it’s kind of a good time. Remember that it is best to do this slowly because juices tend to come out and that can get messy real quick.

After ten minutes the garlic and onions should be cooked. At this point, add the tomatoes that you just prepared into the pot. You will want to turn the heat to low after adding in the tomatoes and give this a good stir. I generally allow this to simmer for about half hour before adding other ingredients.

In a warmed skillet, add your moose meat and with a pinch of salt and pepper. Cook thoroughly and do your best to mince the ground meat as much as you can. Once cooked, remove any grease and set aside.

Adding spices to any tomato-based sauce comes down to personal preference. I know what works for me and it’s best to add the basics and go from there and adjust to taste. While stirring your sauce, add in the remaining dry spices and moose meat and stir well. Let all ingredients simmer for additional 20 minutes and taste to test before serving.


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