North Country Lodge Master Maine guide (Bert Goodman) guided Dale on a trophy Maine moose hunt of a lifetime! This hunt was located in zone 5 in northern Maine during the moose rutting season. Bert called in this beautiful bull moose with a combination of bull calls and cow calls. The result was a 56″ trophy bull moose!
Maine Moose Hunts
For more information visit our moose hunting page.
This Outfitters Tag has been sold!
Moose lottery draw winners welcome to hunt with us.
North Country Lodge has a Maine outfitter moose tag available along with a fully guided hunt. This tag is in a premier hunting zone and is a bull tag.
Hank explains all of the details in the video. Sit back and enjoy!
2 lbs. moose round steak
1 large onion, diced
1 lb. bacon, lean
oregano or sweet basil
2 cans mushroom, 4 oz. each
quick mixing flour
Cut moose steak into pieces approximately 4″ X 3″. Hammer the pieces until the size is approximately 6″ X 4″. Layer the diced onion and one strip of uncooked bacon in the middle of each piece of meat. Sprinkle garlic salt and oregano or sweet basil sparingly on top of the bacon Roll each piece into a bundle and secure with twine. Brown each bundle in frying pan and then place in a Dutch Oven. Add 3/4 c. water to the frying pan and scrape pan. Then pour the contents over the meat in the Dutch Oven. Simmer covered for about 3 hours, adding water a necessary. Remove the meat to a pre-heated platter. Add mushrooms and quick-mixing flour to the Dutch Oven to thicken the juice. Ladle the gravy over the meat and serve with wild rice. Serves 4
1 lb. ground moose meat 2 tsp. horseradish
1/2 lb. ground beef 2 eggs, slightly beaten
1/2 small onion (minced) 3/4 c. dry bread crumbs
2 cans (10 oz, each) cream of mushroom soup 1 tbsp. dried parsley flakes
1 to 2 tbsp. prepared mustard
4 tsp. Worcestershire sauce
Combine meat and onion, set aside. Combine soup, mustard, worcestershire sauce and horseradish to form a smooth sauce. Remove 1/3 cup of sauce and combine with ground moose and beef and onions. Add eggs, bread crumbs and parsley. Shape into 8 patties.
In a large skillet over a medium heat, brown patties on both sides (5 minutes per side). Remove patties. Pour off excess grease. Return patties. Spoon sauce over each, cover and simmer 10 to 15 minutes, turning and basting occasionally with sauce. Serve “steaks” with gravy. 8 servings
North Country Lodge, Chef, Ellie Goodman
Little known facts about Maine:
The Cleveland Indians was renamed from the Cleveland Nationals in of a Maine Indian on the team.