Moose is a wonderful tasting meat. If you're lucky enough to get to hunt one or have a friend who did you are in for a special treat. One must approach moose with an open mind, the idea is to come out with a tender and delicious meal. We start with a moose roast or large moose steak, place it in a large pot and cover with water at least 2 inches above the meat. Boil this with 1 large tbsp of beef base for about 1 hour. Just a gentle boil. You can add spices here to the broth like pepper, bay leaf, cumin or whatever your favorite spices are, resist adding salt until the end . While the meat is boiling you need to start mincing green or red peppers and red or white onions and mushrooms. You will need about 1 cup of each minced.
When the meat has cooked for an hour about 1/2 of the water will have evaporated. The rest you will use for the gravy. So dont throw it out.
Next remove the meat from the water and let cool a bit then cut it up to small pieces about 1/2 inch thick square. Set aside.
Now bring the water to a boil. In a bowl mix 1 cup of flour and 2 cups of milk until smooth. Add mixture to boiling water stirring this will thicken the water into a gravy. You can add 1 tsp of base more if you desire a browner gravy. Keep stirring this for a few minutes add meat and vegetables to the boiling hot gravy and reduce to low heat stirring often until served.
RICE
2 cups of rice in a fry pan with 2 tbs of butter melted. On medium high. Brown up the rice a little till it looks all glossy. Add 4 cups of water. Bring to boil then reduce heat to med and cover for 10 min, remove lid cook til done(water gone and small holes appear) DO NOT STIR RICE while cooking. For best results wash rice with cold water prior to frying.
Serve rice with moose tips and gravy on top.
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