Bison Sausage Stuffed Sweet Potato

Teriyaki Moose Roast

Background

Indigenous Chef Flora Deacon demonstrates how to make homemade teriyaki sauce and prepare a teriyaki moose roast using an Instant Pot. This recipe is adapted from Kyle Aguiar’s Teriyaki Caribou in Instant Pot recipe in the Alaska Native Tribal Health Consortium’s (ANTHC) Alaska Native Diabetes Program Foods We Alaskans Enjoy (2nd ed.).

Moose and caribou are excellent sources of protein and iron, and they are heart-healthy choices that are naturally low in fat, saturated fat, and sodium. For this recipe, we used a donated moose roast and paired it with locally grown carrots and Magic Molly potatoes, highlighting the value of incorporating traditional and local foods into everyday meals.

How to make Dairy-limited Bison Stroganoff

Ingredients

Teriyaki Sauce

  • 1/2 cup soy sauce, low sodium

  • 1/4 cup water

  • 2 tablespoons sweet rice wine

  • 1 tablespoon, plus 2 teaspoons brown sugar

  • 1/4 cup sugar

  • 1 1/2 teaspoons minced garlic

  • 1 1/2 teaspoons minced ginger

Teriyaki Moose Roast

  • 3 pounds moose roast, cut into 2-inch cubes (caribou makes a great substitute)
  • 1 cup Teriyaki sauce, see recipe above
  • ½ red onion, medium, diced
  • Black pepper, to taste (optional)
  • Red pepper flakes, to taste (optional)

Preparation Instructions

Teriyaki Moose Roast

  1. Place cubed moose in a large glass bowl and add teriyaki sauce. Cover and refrigerate for four hours.

  2. Add remaining ingredients, cover again, and refrigerate for an additional two to four hours.

  3. Transfer the marinated moose and ingredients to an Instant Pot (no rack needed). Pressure cook for 30 minutes.

  4. Optional: Finish moose on grill over high heat until caramelized.

Notes

  • Avoid marinating the meat for more than 12 hours. Over-marinating can alter the texture, making it mushy or rubbery, and my overpower the natural flavor of the moose.

 


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