Moose Meat Spaghetti: Make Dave Yeti’s Newest Creation at Home

Dave Yeti’s restaurant, The Yeti’s Spaghettis, is a longtime favorite of tourists and locals. Since large shipments are logistically difficult in Tripping Falls’ rugged surroundings, Dave has relied for years on sourcing his ingredients locally. 

As a shining example of agrarian life that is still alive and well, Tripping Falls always has plenty of high-altitude crops and game available, and Dave Yeti has made his name with a handmade, game-inspired rustic Italian menu. Buy a copy of his latest cookbook right here. 

Moose Meat Spaghetti: What You Need

• 1 lb. of ground moose (or venison, elk or any other game meat you like and have access to) 
• 1 full bulb of garlic, minced
• 1 white onion, diced 
• 1 Fresno pepper (or any sweet and spicy pepper), diced
• 1 tbsp chicken stock 
• 3 tbsp canola oil 
• 1/2 cup water
• 1/2 cup red wine vinegar 
• 16 oz. pasta sauce
• 1 lb. of Yeti’s Spaghettis spaghetti noodles
• Salt and pepper to taste
• Fresh oregano, basil or parsley
• Grated parmesan cheese

Moose Meat Spaghetti: Putting it all Together

Drizzle the canola oil in a skillet on medium-high heat. Add your ground moose, the garlic, onion, hot pepper, black pepper and chicken stock. Don’t overcook the meat; game meat tends to be much leaner than ground beef. 

Add the 1/2 cup of red wine vinegar and let it all cook until the sauce evaporates and thickens. 

Put the sauce in a slow-cooker for at least 4 hours. 

When ready, boil salted water for the pasta and cook until al dente. 

Toss the noodles and the sauce together and top with oregano, basil or parsley and parmesan cheese.

Enjoy!