A Wild Twist on an Indonesian Classic

Moose Rendang

Beef rendang is a beloved dish originating from Indonesia, particularly in the Minangkabau region of West Sumatra. It’s known for its deep, complex flavors that come from slow-cooking beef in a rich blend of coconut milk, lemongrass, garlic, ginger, and a mix of fragrant spices. This cooking process creates a dry, caramelized curry with tender meat that practically melts in your mouth. Rendang has gained worldwide popularity for its incredible taste and versatility.

 

In the traditional method, beef rendang is cooked slowly over a stove in a wok, but for my version, I’ll be using moose as the star protein and a slow cooker to make things even easier. Moose is a fantastic alternative to beef in this dish because it holds up beautifully to slow cooking. The lean, gamey meat becomes tender and full of flavor as it absorbs the spices and coconut milk, making it perfect for a rendang twist.

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With a freezer full of moose, this is a great way to try something new beyond the typical moose stew. The moose rendang’s rich, spiced flavor is sure to elevate any meal, creating a hearty, comforting dish with a unique Alaskan touch. Plus, the slow cooker allows all the ingredients to meld together effortlessly—perfect for a busy day!

 

If you’re ready to put a flavorful spin on a classic and use up that moose in a deliciously creative way, this dish is the answer. Pair it with a flavor soaking Coconut Turmeric Rice (made in the rice cooker) and you’ve got yourself a pretty heavenly meal that all will enjoy!

 

To serve, spoon those tender meatballs and their sauce over a bed of cilantro lime rice, then top it all with a spattering of cilantro, a squeeze of fresh lime juice and a sprinkling of shredded Monterey Jack cheese. The result? Comforting, bold, and deliciously unique.

Whether you’re cooking from your moose meat stash or just want to try something new with your ground protein of choice, this recipe brings a little Alaskan spirit to your dinner table—with a spicy kick.

Ingredients
  • 2 lb Moose (Roast or Stew meat), cut into chunks
  • 2 medium onions
  • 1 inch galangal
  • 1 inch ginger
  • 4 cloves garlic
  • 3 tsp ground cumin
  • 3 tsp ground coriander
  • 1 tsp ground turmeric
  • 2 tsp salt
  • 1/2 tsp red chili flakes
  • 1 lemongrass stalk
  • 8 Kaffir lime leaves
  • 1 tbsp fish sauce
  • 2 can coconut milk (reserve 1/2 can for the rice)
  • juice of 1 lime, plus wedges, for garnish
  • 1/4 cup chopped cilantro, for garnish

 

Coconut Turmeric Rice (Rice Cooker method)

 

  • 3 cups Jasmine rice
  • 1/2 can coconut milk – reserved from Rendang recipe
  • Chicken broth
  • 1 tsp turmeric
  • 1/2 tsp salt
  • 1/2 cup chopped cilantro
 

Instructions
    1. Using food processor, blend onions, galangal, ginger and garlic. Pulse until it becomes a thick, smooth paste.
    2. Add chunks of meat to slow cooker.
    3. Add onion paste to meat.
    4. Add cumin, coriander, turmeric, salt, red chili flakes, lemongrass stalk, Kaffir lime leaves and fish sauce. Mix thoroughly.
    5. Slow cook for approximately 1 hour 30 minutes, then add 1 and 1/2 cans of coconut milk. Mix thoroughly slow cook for another 4-5 hours. Stirring occasionally.
    6. With approximately 30 minutes or so left, start your rice – add rice to rice cooker and rinse 3-4 times. Add 1/2 can of coconut milk and then enough chicken broth to reach the #3 mark on rice cooker. Add salt and turmeric. Mix thoroughly and start your rice cooker.
    7. Toward end of cooking process, add juice of 1 lime. Taste at this time and season appropriately – this is personal preference – does it need more lime, salt, heat etc.?
    8. The gravy should have darkened, thickened and reduced quite a bit, but there should still be enough for you to enjoy with your rice. (remove lemongrass stalk and Kaffir lime leaves)
    9. When rice is done, mix in 1/2 cup fresh, chopped cilantro. Serve Moose Rendang over rice, garnish with lime wedge and cilantro and enjoy!

For a quick video on making this dish, check out: Moose Rendang

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