After reading my discussion on how to ethically and environmentally eat meat, my mom was so kind as to pipe up that dad had procured some wild moose meat! She promised that we could have an ENTIRE frozen roast when I came home for the holiday weekend. My mom isn't really a fan of wild meat, and dad often has to give his deer and rabbit meat away (to families who greatly enjoy it). She gave this meat away gladly lol.
Just a quick summary, meat production (including organic, biodynamic or wholistic) uses much much MUCH more energy and has a higher carbon footprint than other real food. Of course, making the choice to eat local, sustainable and organic (whether certified or if you know the farmer practices organic farming without certification) is vastly better than eating antiobiotic, corn-chomping unhealthy growth hormone meat.
The next step- sustainably harvested wild game.... MOOSE!
Our beautiful moose was killed in Newfoundland by my uncle and cousin. They only give out a certain number of moose tags a season, and hunters pay a pretty penny for them. I have actually never seen a real live moose.... Nova Scotia doesn't have a huge population. All I know is I never want to encounter a moose while driving on the highway (actual signs posted in NFLD)! Moose are now considered the dominate ungulate in Newfoundland and are a part of the deer family. They have majestic antlers which are covered with a delicate skin called felt which they shed when the antlers become full grown. They are truly a majestic, Canadian animal.
Our moose meat was in the form of a roast. We decided to try frying small strips on the stove. Since this was my endeavour, Andrew kindly said he'd be my "sous-chef" and that I could cut the meat. Right. One look at the red, red meat dripping blood on our bamboo cutting board and I started to gag. I am a scaredy cat. I shamefully passed along the title of chef to Andrew, who bravely cut out two steaks. The rest was easy- fry in the pan with garlic, real butter, spices and a bit of sauce.
We took our first adventurous bite and chewed. And chewed. Well, I would have chewed some more but an entire STRING of fat got caught in my teeth. ACK. The chewing was over. Hmmm. frying moose meat was NOT the best idea.
Unfortunately we still had a GINORMOUS thawed out roast dripping happily onto the cutting board (I could only briefly look at it before turning away quickly like the wuss that I am). Andrew being a genius, decided to slow potroast it... and three hours later it was DELICIOUS. SUCCESS!!! So here is our Moose recipe numero DEUX :)
Andrew's Yummy Moose Potroast
First: In a large dutch oven-type-pot put some extra virgin olive oil, turn up the heat and sear the meat on all sides (thongs are useful).
Then- put in a cup of water and a bunch of vegetable stock (he really doesn't know how much). He put in enough to squash his mother's fears that it would all evaporate (they were visiting). He reports that in the end he had extra liquid because of the fat.... But at least the apartment didn't burn down haha.
Ok, with the water and veggie stock add some salt, pepper, worchestershire sauce, sage, marjoram and he was going to add garlic but he forgot. I think garlic would yummy!
Last: Put the lid on and bring the liquid to a simmer and let cook for three and a half to four hours.
While you are doing this, go to the local sustainable restaurant (The Wooden Monkey) with in-law parents and enjoy yummy organic ginger beef while periodically reassuring the in-laws that "no we're sure the apartment isn't burned to the ground by now".
The moose was fantastic, tasted just like potroast! We ate moose leftovers for the entire week. :) We didn't take any pictures, mostly because I have such a weak stomach and was distracted by my need to run away from the bloody kitchen lol. My conclusions though, moose meat didn't taste "gamey" at all and was in fact scrumptious when done right (i.e. NOT pan fried! lol).