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Final Issue of 2018 out Now!

The Newfoundland Sportsman magazine’s November-December 2018 issue is on newsstands and in mailboxes now, and once again we have a variety of interesting feature articles for our readers.

Although he was fortunate enough get his moose on Day 4, Gord Follett was even more pleased with the hospitality of people in the Trepassey-St. Shotts area of the Southern Shore, particularly well-known resident Cliff Doran, whom Gord describes as “salt of the Earth.” Read all about it in our Current Issue Feature. 

Jeff Piercey pens a piece about his young son finally joining him on a duck hunt, thanks to our new Hunting age regulations.  Part two of Philip Crocker’s “Becoming a Bowhunter” feature will help beginner and novice archers gear up and get ready.

Gord also has an account of a friend’s bear hunt, while Phil O’Neill writes about a recent hunt in which he and a friend each harvested a cow just seconds apart in Area 33, Salmonier.

These stories and more, along with our Readers’ Photos and Letters to the Editor sections, are part of the Newfoundland Sportsman’s November-December issue.

Boggles the Mind…

Editor Gord Follett rarely holds back when discussing the issues facing Hunters and Anglers in this region, and his November/December Editorial is no exception. His frustrations with the aquaculture industry and the consequences the government’s decisions will have on the natural environment are well documented. In this issue Gord expresses some of his deepest frustrations with this dire situation.  We know Gord’s opinions are shared by many. We also know there are many who disagree. And we love hearing from all of you. Read the editorial yourself here and share your feedback.

Season 14 Continues!

The adventures and antics continue.

Season 14 of The Newfoundland Sportsman is in full wing on NTV.  Tune in or set your PVR for 4pm Sunday for all the fun. Come Troutin’, Jiggin’, fishin’ and shootin’ with us throughout Atlantic Canada. We’ve got an excellent season planned with a return to some of our favourite pass-times like rabbit hunting and troutin’ on the 24th of May. Of course, we are always filming for the next season so be sure to keep up with us on Instagram and Facebook to see what we’re up to now!

New E-Store Online Now!

New merchandise coming soon!

We are pleased to partner with Headline Promotions to offer  you a wider variety of Newfoundland Sportsman Merchandise! Visit our Shop Page and check out the new products today!

The Newfoundland Sportsman Online

Available now!

Read your favourite Hunting and Fishing Magazine whenever or wherever you want. The Newfoundland Sportsman is now available online! All the content from the print edition, with extra features and links to our sponsors. The Newfoundland Sportsman Online is your mobile outdoor fix.  Purchase the Fishing Annual or the Summer Issue online now for just $2.50 each or subscribe for just $10 and get six more issues delivered right to your inbox. 

Subscribe Today!

Youth Hunter Photo Contest

Calling all Youth Hunters! Are you enjoying your first hunting season, thanks to the new lower Hunting Age Regulations? We want to celebrate this important milestone with you. Send your hunting pics to info@newfoundlandsportsman.com for your chance to win one of four incredible prizes from some of the best brands in the industry.

Images must be received by midnight December 15th, 2018 to be considered. Images will be judged for aesthetics and quality by an independent panel. Hunters in images must be of legal hunting age in Newfoundland and Labrador. Winners will be announced/published in the January/February issue.

Photo of the week

15 Year old Reilly Williams of Clarenville enjoying his first Goose Hunting season.

Recipe
Moose Meatloaf
By Chef Maurice Boudreau

Hard to believe it’s that special time of year again when all hands are gearing up or already gone on their hunt. I’ve certainly been looking forward to it and all the culinary delights that can stem from it.

As we know, moose is very lean meat, so I added some bacon to increase the fat content and help the moisture level. Grinding some fresh pork belly instead of bacon will also do the trick. A homemade bbq sauce adds a nice touch, but feel free to substitute your favourite store bought. Adding the cooked vegetables to the loaf helps raise the moisture and flavour, but can be substituted for mushrooms or peppers if it’s a preference.

moeMaurice Boudreau is a Red Seal Chef currently lending his skill and creativity to The Hungry Heart Café on Rawlin’s Cross in St. John’s. The Café is a social enterprise initiative of Stella’s Circle. Maurice has a passion for local food that he is happy to share whenever he gets the opportunity.

For more on Stella’s Circle and the force that it is visit their website: http://stellascircle.ca

MEATLOAF:

2lbs Ground moose

4 slices Bacon/pork belly

2 Eggs

1 Dinner roll, crumbed

1/2 Cup bbq sauce

1 Cup Cooked veg

1tsp Fresh thyme

Salt and pepper

BBQ SAUCE:

1-2 Onions, small dice

2 Carrots, small dice

3 Celery stalk, small dice

2 Cloves garlic, chopped

1/2 cup Butter

1 can Tomato sauce/diced tomatoes

2 Tbls Dijon mustard

2 Tbls Brown sugar

1/4 Cup apple cider vinegar

1/4 Cup Molasses

METHOD:

  1. Melt the butter on low heat in a wide frying pan. Add the vegetables and cook for 15-20 minutes, stirring regularly until very soft.
  2. Place the ground moose in a large mixing bowl. Depending on how much cooked veg there are, add up to half (approx 3/4 of a cup) to the ground moose.
  3. Add the canned tomatoes to the pan along with the remaining ingredients listed. Cook over low heat, stirring frequently until a bbq sauce consistency is reached.
  4. Preheat the oven to 350.
  5. Remove 1/2 cup of the bbq sauce from the pan and let it cool down. Add the bbq sauce, pork, eggs, bread crumbs and seasonings to the ground moose. Mix well.
  6. Press mixture into a greased loaf pan and place on a baking tray. Cook in the oven for 35 minutes uncovered. Remove and brush a couple Tbls of bbq sauce over the top. Return to the oven for approximately another 15-20 minutes, until the internal temperature reaches 71c (160f).
  7. When fully cooked, remove and let cool before slicing. Serve with some of the reserved bbq sauce over the top.

Oftentimes I have trouble deciding what to cook for this article, knowing we all have different capabilities in the kitchen, so sometimes I like a challenge and other times I’m inspired purely by hunger and ease. This recipe certainly makes a case for that – quick and easy to prepare, and gets the job done. It’s also nice if you’re looking to move some old moose from the freezer to make room for a fresh kill.

Cooked and cooled, this meatloaf will freeze well, wrapped and bagged. The leftovers make for a wonderful sandwich the next day, if you’re lucky enough to have leftovers.

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