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Taste the Wild: Culinary Foraged Recipes from Newfoundland

Welcome to our culinary adventure inspired by the rugged beauty and rich cultural heritage of Newfoundland and Labrador! In partnership with the Newfoundland and Labrador Outfitters Association (NLOA) and the Newfoundland and Labrador Indigenous Tourism Association (NLITA), we were able to share a unique wildly foraged flavour with locals and outfitters alike. We're thrilled to bring you a taste of the wilderness through the recipes and the expertise of one of our own, Lauralee—an Acadian Mi'kmaq culinary guide.

Lauralee was honored to share her deeply rooted knowledge of wildly foraged ingredients and culinary traditions, offering a glimpse into culinary art that honor the land. At recent trade shows hosted by NLOA and in the Wild Fish and Game kitchen sponsored by NLITA, Lauralee captivated attendees with her culinary demos, showcasing recipes that celebrate the bounty of the province.

Today, we invite you to embark on a journey of flavor with recipes straight from Lauralee's kitchen. From hearty Moose Pot Pie to the savory allure of Steak with Alder Cream Sauce, each dish is a testament to the rich tapestry of flavors found in Newfoundland and Labrador's wilderness.

First up, indulge in the comforting embrace of Rustic Delight: Spruced Up Moose Pot Pie. With tender morsels of moose meat, hearty vegetables, and a flaky crust, this dish promises to warm your soul and transport you to cozy evenings by the fire. Take your time with this recipe—it's well worth the effort.

Next, unlock the secret to creating the perfect pie crust with Lil's Pie Crust Recipe. With just a handful of ingredients and a touch of finesse, you'll be well on your way to pastry perfection, ready to elevate any pie to new heights of flavor.

And finally, immerse yourself in the smoky allure of Moose with Alder Cream Sauce. Whether cooked over an open fire or on the kitchen range, this dish captures the essence of the wilderness, inviting you to savor each bite and embrace the spirit of adventure.

There is a culinary journey like no other in Cormack, where the flavors of the wilderness come alive under the expert guidance of Lauralee. Immerse yourself in the bounty of Newfoundland and Labrador with our Farm and Forage tour, where you'll discover the treasures of the land firsthand. Or indulge in a Farm to Table Storytelling Experience, where each dish tells a story of the original community war veterans pioneers.

For those eager to learn, Lauralee offers community Culinary demos and firecookery workshops, sharing her passion for Indigenous culinary traditions. Dive deeper into the art of foraging with our foraging community workshops, and learn the secrets of bottling pickles, jams, and more. Whether you're a local or a visitor, there's something for everyone to savor in Cormack's culinary scene. Contact Lauralee and taste the wilderness like never before.

So, join us as we celebrate the flavors of Newfoundland and Labrador, guided by Lauralee's passion for Indigenous culinary traditions. Whether shared with loved ones or savored as a solo feast, these recipes offer a taste of the wilderness and a glimpse into the heart of our province's culinary heritage.

Get ready to indulge in the warmth of homemade cooking and create lasting memories with these timeless dishes. Welcome to our culinary journey—let's savor every moment together.

Rustic Delight: Spruced Up Moose Pot Pie

Embark on a culinary journey with a comforting Moose Pot Pie that promises to warm your soul and tantalize your taste buds. This recipe may require a bit of time, but the end result is well worth the wait. With tender morsels of moose meat, hearty vegetables, and a flaky crust, each bite is a symphony of flavors that transports you to cozy evenings by the fire.


  • 2 pounds boneless Moose roast, trimmed and cut into ¾ inch pieces (Sirloin steak may be substituted)

  • Salt and pepper

  • 3 tablespoons olive oil

  • 1 onion, finely chopped (pearl onions are also good)

  • 1 turnip, peeled and cut into ½ inch pieces

  • 3 carrots, peeled and cut into ½ inch pieces

  • 2 tablespoons tomato paste

  • ½ cup dry red wine, or ½ cup water

  • 3 tablespoons all-purpose flour

  • 2 cups beef broth

  • 1 tablespoon soy sauce

  • 1 tablespoon Worcestershire sauce

  • 1 bay leaf

  • 1 cup frozen peas

  • 1 ½ teaspoons Spruce Salt (grind spruce tips or fresh spruce with coarse salt)

  • 1 large egg, lightly beaten

  • 1 9-inch store-bought pie dough round or your own made-from-scratch pie crust or Try Lil's Pie Crust Recipe below


Adjust the oven rack to the lower-middle position and preheat the oven to 350°F.

  1. Prep the Meat: Pat the moose cubes dry with a paper towel and season them with spruce salt and pepper. Heat 1 ½ tablespoons of oil in a Dutch oven over medium-high heat. Add half of the moose and cook until well browned all over, about 7 minutes. Transfer the browned moose to a bowl or plate with the remaining uncooked moose.

  2. Saute the Vegetables: Reduce the heat to medium and add the remaining 1 ½ tablespoons of oil to the now-empty pot. Add the onion, turnip, and carrots, and cook until the vegetables are lightly browned, about 5 minutes, scraping up any browned bits. Stir in the tomato paste and cook until fragrant, about 30 seconds.

  3. Add Some Flavour: Stir in the wine (or water) and cook until evaporated, about 2 minutes. Shake flour and water in a mason jar until the flour is blended. Add to the Dutch oven. Add the broth, soy sauce, Worcestershire, and bay leaf, stirring until combined. Scrape any bits that have stuck to the bottom of the pan to incorporate into the liquids. Add all of the moose and bring to a simmer. Cover and transfer to the oven. Cook until the moose is tender, about 1 ¼ hours.

  4. Stewing the Filling: Remove the filling from the oven and taste the moose to ensure it's tender to your liking. If it's still chewy, add ¼ cup water, stir, and return to the oven for another 20-30 minutes. Once the meat is tender, remove it and increase the oven temperature to 400°F. If the meat mixture looks like it needs more "juice," remove the mixture from the pot to a plate and add ¼ to ½ cup water back to the Dutch oven. Tilt the pan to scrape off some of the crusty fond that has accumulated in the pot. This should create a thick, meaty sauce to add to the meat mixture and thin it out a bit, enhancing the flavor of the moose.

  5. Spruce-Up the Filling: Discard the bay leaf and stir in the fresh spruce salt and add the peas. Taste the filling and add salt and pepper to taste at this time (up to 1 teaspoon salt and ½ teaspoon pepper).

  6. Prep the Pie Shell: Spray the bottom of a 9-inch deep-dish pie plate and add the meat mixture to the dish. Brush the rim and interior lip of the pie plate with egg (this will prevent the shell from sticking to the dish and cracking or breaking). Top the filling with pie dough so the dough overhangs the edges of the pie plate only slightly. Fold the overhanging pie dough inward so the folded edge is flush with the inner edge of the pie plate. Crimp the dough evenly around the edge of the pie using your fingers.

  7. Prep & Bake the Pie: Using a paring knife, cut a ½-inch hole in the center of the pie. Cut six ½-inch slits around the hole, halfway between the center and edge of the pie. Brush the dough with the remaining egg. Season the top of the dough with salt, pepper, and the remaining ½ teaspoon of chopped thyme. Transfer the pie to a rimmed baking sheet and bake until the crust is golden brown, 20-30 minutes.

  8. Cool: Transfer the pie to a cooling rack and let it cool for 15 minutes before serving.


  • Feel free to use other vegetables in this moose pot pie recipe. Adding diced potatoes is a popular addition.

  • Beef stew meat is also okay to use for the meat in the recipe.

After indulging in the savory delight of Moose Pot Pie, you'll find yourself basking in the warmth of a meal made with love and care. Whether shared with family gathered around the dinner table or savored as a cozy solo supper, this comforting dish brings a touch of rustic charm to any occasion. With its hearty filling and flaky crust, each bite is a reminder of the simple pleasures found in homemade cooking. So, embrace the wholesome flavors and create lasting memories with this timeless recipe.

Perfect Pie: Lil's Pie Crust Recipe

Unlock the secret to creating the perfect pie crust with this simple yet sensational recipe. With just a handful of ingredients and a touch of finesse, you'll be well on your way to pastry perfection.

Here's how to craft a flaky, buttery crust that will elevate any pie to new heights:


  • 5 cups flour

  • 2 heaping tablespoons baking powder

  • 2 tablespoons shortening (optional)

  • 3/4 pound butter

  • Pinch of salt

  • Approximately 1 cup cold water


  1. Begin: Begin by gathering your ingredients and ensuring they're all at room temperature for optimal blending.

  2. Mix: In a large mixing bowl, combine the flour, baking powder, and a pinch of salt. Mix together until evenly distributed.

  3. Next: Add the butter and shortening to the dry ingredients. Using a pastry cutter or your fingertips, blend the butter and shortening into the flour mixture until it resembles coarse crumbs.

  4. Blend: Gradually add the cold water to the mixture, stirring gently with a fork or your hands until a soft dough forms. Be careful not to overwork the dough, as this can result in a tough crust. If the dough feels too soft, sprinkle in additional flour, a tablespoon at a time, until it reaches the desired consistency.

  5. Knead: Once the dough is ready, turn it out onto a lightly floured surface. Gently knead it a few times until it comes together, then divide it into two equal portions for a double-crust pie or use as needed for your recipe.

6. Roll: Roll out each portion of dough on a floured surface to fit your pie dish, being careful not to stretch it too thin. Use as directed in your pie recipe, and prepare to impress with your homemade crust!

With this tried-and-true pie crust recipe in your arsenal, you'll be well-equipped to tackle any pie-baking endeavor with confidence. So go ahead, unleash your inner pastry chef and let the baking adventures begin!

Indulge in the Wilderness: Steak with Alder Cream Sauce

There's something captivating about the smoky allure of a campfire and the sizzle of a cast-iron pan. Imagine this scene: You, surrounded by nature, with the tantalizing aroma of steak wafting through the air. But this isn't just any steak—it's a masterpiece, topped with a luxurious Alder Cream Sauce that elevates it to new heights of flavor.

Here's how to create this culinary adventure:


  • 1/4 cup (62.5mL mL) butter

  • 1 can (170 mL) Fussel’s Cream (or any heavy cream)

  • 2 garlic cloves

  • 6-10 peppercorns

  • 1 tsp (5 mL) kosher salt

  • 6 fresh or dried sage leaves

  • 6 fire-roasted alder catkins (the flowering spikes of an alder tree)

  • Moose, caribou, or venison steak

  • Extra butter for the cast-iron pan


  1. Prep the Steak: Tenderize the meat and generously season both sides with kosher salt and pepper. Allow it to marinate while you prepare the sauce.

  2. Craft the Alder Cream Sauce: Begin by melting butter in a small saucepan over the open fire. While the butter melts, combine garlic, peppercorns, salt, sage, and alder catkins in a mortar and pestle. Grind until the mixture forms a fragrant blend, then set it aside.

  3. Blend the Cream: Shake the can of Fussel’s Cream well before adding it to the melted butter. Use a whisk or spoon to combine the cream and butter, allowing it to return to a gentle boil.

  4. Fire Up the Pan: Meanwhile, heat a cast-iron pan over the fire until it's hot enough for butter to sizzle.

  5. Cook the Steak: Carefully place the seasoned steak in the hot pan and cook it to your desired level of doneness. Alternatively, slice the meat into strips for cooking over the fire or in the pan.

  6. Finish the Sauce: As the sauce simmers, continue to stir and blend until smooth. It will thicken slightly as it heats. Once combined, add the prepared mixture from the mortar and stir well. Remove from heat, or keep it warm on low if the steak is still cooking.

  7. Plate and Serve: Place the cooked steak on a plate and generously ladle the Alder Cream Sauce over the top. Pair it with your favorite sides—whether it's pasta, roasted carrots, or beets—for a complete and satisfying meal.

Tip: While this recipe embraces the rugged charm of outdoor cooking, it can easily be adapted for the kitchen range. Additionally, the Alder Cream Sauce doubles as a delightful pasta sauce, making it a versatile option for vegetarian dishes as well.

With each bite, savor the rich flavors and the sense of adventure that comes with crafting such a delectable dish. Whether you're deep in the wilderness or simply craving a taste of the great outdoors, this Steak with Alder Cream Sauce is sure to satisfy your culinary wanderlust.


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