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The Food Dude — The Rock n’ Ramen

The Rock n’ Ramen
The Rock n’ Ramen - Terry Bursey

I love moose, both the animal and the meat. While there are slim to no situations in which I would kill one on purpose, I don’t begrudge others for doing so. As such, my freezer at any point in the year (if I can help it) is stocked with shed-butchered, unregulated wild moose meat. So much so in fact that most of the time I run out of conventional things to do with it.

Mundane moose meals such as panfried moose and onions, woodsman’s jigs dinner and hot moose sandwiches are delicious, but it’s easy to get sick of them when you’re a little less traditional than your family and friends. Some more creative moose dishes I’ve experimented with over the years have actually turned out to be big hits among my immediate family, even if they were at first met with puzzled expressions or guffaws.

When Nan first laid her eyes on my deep fried moose balls in sweet and sour sauce, she was skeptical. When my dad tried my Italian moose sausage lasagna, he did so only after four or five minutes of debate. In the end, as stubborn as they are (being Burseys) they loved each and every one. None of these though caused as much of a stir that was inevitably replaced with baffled delight as much as my:

Moose Ramen


2 large eggs, boiled

2 packages of soba noodles (or generic ramen noodles w/o spice packet)

½ lb moose meat, medium sliced

1 litre beef broth

1 small onion, slivered

1 cup instant rice

2 tsp savoury

½ cup soya sauce

½ carrot, small julienne (optional)

Salt and pepper to taste


Prepare rice as directed on box, set aside. In a medium pan, sauté your moose cuts in small amount of oil or pork fat on medium-high heat with salt and pepper. Add a splash of broth as well as your onion slivers. Cover and reduce heat to low. In a large saucepan, bring some water to a boil and add your noodles and eggs. Reduce to medium low heat and let simmer for approx five min. Remove noodles and cook the eggs an additional 5 mins. In a separate saucepan, bring your broth to a simmer. Add your noodles, rice, soya sauce and spices to the mix and turn off. Place into bowls, top with egg slices, moose slices, onion, garnish and pepper. Serve immediately.

Comically, when I set the two gorgeously assembled bowls of moose-stogged Japanese noodle soup in front of them with my evil smile, they both exclaimed “Oh my, Terry, NOT AGAIN!” at the exact same time. I urged them to eat it (repeatedly), they did so (reluctantly) and despite some difficulty with chop sticks and some quick substituting with forks, towards the bottom of their bowls their smiles were as large and satisfying as the heaping portions themselves. If you try this at home, there are some great scratch udon and soba noodle recipes that you can try online that give this moose ramen an impressive touch, albiet a time consuming endeavor to pursue. Regardless, if you “got your moose” and crave some new ways to eat it, I recommend this delicious and savoury eastern twist on an already eastern delicacy.

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