Tri-tip takes center stage in this moose recipe, a delicious addition to your repertoire of Alaska-inspired game recipes.


By Chad Elmer

Tri-tip is renowned for its rich flavor and tender texture. Its lean yet flavorful profile makes it ideal for grilling, smoking, or roasting, allowing the natural taste of the wild game to shine through. Whether marinated, stuffed, or simply seasoned and grilled to perfection, tri-tip from moose exemplifies the essence of Alaskan cuisine, where the freshest, most sustainable ingredients are celebrated with every bite.


  • 1 whole moose tri-tip roast
  • 1/2 c yellow bell pepper, julienned
  • 1/2 c red bell pepper, julienned
  • 1/2 c onion, roughly chopped
  • 3 cloves garlic
  • Handful of spinach
  • 4 oz feta cheese, chopped


Step 1: Sauté peppers, onion, and garlic. Add spinach. Let it cool, then add the feta.

Step 2: Cut a pocket in the tri-tip and stuff it with the filling you made in Step 1.

Step 3: Smoke on a pellet grill until the internal temperature is 120ºF. Continue to grill until it reaches 130ºF.

Step 4: Let it rest, tented with aluminum foil, for ten minutes. Slice and serve.

Optional: For added flavor, drizzle a nice herb pistou to taste. Herb pistou is a tasty sauce from France made with fresh herbs, garlic, and olive oil. It’s like pesto but without nuts and cheese. You can use it on soups, pasta, or meat for a burst of flavor.

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