Recipe: Adam Eaton’s Moose Bolognese

Adam Eaton's Moose Bolognese // Photo by Wing Ta

Adam Eaton’s Moose bolognese // Photo by Wing Ta

This month, Minnesota Spoon’s Steve Hoffman gathered with some hungry friends at the home of Jon Wipfli to travel around the world with Adam Eaton. Eaton prepared foods of numerous styles and regions, but most notable was his recipe for Moose Bolognese.

Read this month’s Minnesota Spoon story here.

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Here Adam Eaton gives us his recipe, a wild Northwoods spin on the old Italian classic.

Adam Eaton’s Moose Bolognese


2 pounds moose (shoulder)
1 pound wild boar (shoulder)
½ pound chicken gizzards
½ pound chicken livers
2 carrots
1 onion
2 stalks of celery
4 garlic cloves
2 cups canned tomatoes
½ cup whole milk
1 cup red wine (something you would drink)
2 cups beef stock
8 sheets of gelatin
½ cup heavy cream
¼ cup butter
2 tablespoons chopped thyme
1 tablespoons chopped sage
1 tablespoons chopped rosemary
½ cup grated pecorino

Adam Eaton's Moose bolognese // Photo by Wing Ta

Adam Eaton’s Moose bolognese // Photo by Wing Ta


Grind wild boar, moose, and gizzards in a meat grinder (or ask your local butcher to grind for you). Heat the ground meat in a large pot over medium heat (the intention is not to brown, but to melt and warm). While the meat is cooking, blend chicken livers in a food processor and set aside.

In a blender, pulse tomatoes and vegetables until coarsely textured (stopping short of an evenly pureed liquid). Set aside.

Once the meat has sweat down and cooked fully, add vegetable blend, chicken liver puree, red wine, milk, and beef stock. Cook over low heat for 4 hours, stirring occasionally, until most liquid is cooked off (it should be really thick).

Bloom gelatin in ice water until soft. Add gelatin to the meat sauce along with heavy cream, butter, herbs, and pecorino to finish. Season with salt and pepper to taste. (Eaton likes to season at the end because Bolognese reduces for so long that it’s easy to over-do on the front end.)

Serve over a noodle of your choice, Eaton suggests a wide noodle like pappardelle or tagliatelle. Garnish with more fresh grated pecorino and chopped parsley.