Moose Pastrami Reuben

from Melissa Norris

Makes 2 servings

We swtich up the traditional reuben here with an Alaskan twist. Our good friends the Lundales had an “emergency thaw,” which means they had a few packages of moose pastrami to grace us with. They were gifted the pastrami made by Rick Bjorhus. You can also have moose made into pastrami by Indian Valley Meats

The common reuben would use rye bread. It isn’t a favorite here so I used a whole grain bread instead.

If you have the time to make your own sauerkraut, that is the best. My friend Cristy Bishop makes some that is fantastic. See the recipe she uses below Since I am very busy I usually just buy Bubbies brand in the cooler of the natural food sections of grocery stores. It has a great bite, probiotics and is easily obtainable.


Four 1-inch thick slices of preferred bread

6 oz moose pastrami, sliced thin

4 tbs homemade Thousand Island dressing

recipe below

4 slices Swiss cheese

4 oz sauerkraut

2 tbs butter

Butter outside of each of the four slices of bread. Place two slices butter side down, place half tbs of Thousand Island on bread, top with slice of Swiss cheese, top with a quarter of the sauerkraut. On top of that add half the meat, another half tbs Thousand Island dressing, slice of cheese and another quarter of the sauerkraut. Top with another slice of bread, buttered side up. Repeat with the second sandwich. Grill each side for a few minutes or until cheese melts.

Homemade Thousand Island

Makes 6 tbs; mix together the following:

2 tbs ketchup

2 tbs mayo

2 tbs sweet relish

Homemade Make Ahead Sauerkraut

1 qt jar

1 medium head of cabbage

1 tbs salt

1 tbs carraway seeds (or herbs of choice)

1 package of culture starter

Shred cabbage into thin slices and place in a bowl. Top with the salt and carraway seeds then pound down or squeeze with your hands to release juices until the cabbage is halved in size. Mix culture starter in 1/2 cup of filtered water. Then pour the starter into the cabbage. Place cabbage into jars, packing down tightly. Cover with a small cabbage leaf and a weight and cover with brine by one inch. Cover tightly and allow it to sit in a cool, dark place for 5-7 days. It will keep in cold storage for after 2-3 weeks.

Melissa Norris is Publisher of Fish Alaska and Hunt Alaska magazines. She enjoys cooking and experimenting with different recipes featuring Alaskan fish and game.


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