Pass the Moose-ghetti and Meatballs, Mom
Joe Dilley, owner and operator of Joe's Guide Service in Alaska, can't get enough Moose-ghetti. It's one of his favorite meals in the crock pot, he told NPR, sounding a bit bashful. Besides the Alaskan-Italian fusion dish, he was full of moose cooking tips.
How do you prep the meat?
You let a little bit of white mold grow on it. The natural enzymes in the meat start breaking it down from being a tough chunk of muscle.
Yum, white mold. Almost as good as yesterday's image of a Bic razor shaving a furry moose snout, before it gets boiled in salt water and eventually tastes like beef tongue. Three weeks since the Republican veep nomination, journalists are finally churning out some pretty comprehensive moose-eating pieces.
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4 Comments:
Northen (Italian) Exposure
JudgeFudge at 1:55PM on 09/18/08
Hey, RIGHT ON!
My papa makes a wicked bolognaise with moose meat!
He hunts every fall; as well as deer, and elk.
The trick to eating these delightful species is:
1. The animal must be gutted properly. Or else you'll end-up eating un-savoury meat that isn't pleasant.
2. trim ALL the wild fat. If it's left on the meat, it leaves a very musky-type flavour that I personally don't enjoy.
3. [pertaining to ground meat] mix the ground deer/elk/moose with straight-up pork fat--not only does it add moisture but flavour too
4. season well and accordingly; it needs to be mixed with the RIGHT seasonings that pair with game. ie. rosemary, fennel seed, or margoram.
I suggest that those who haven't tried it to give it a shot! :) yum
hungrychristel at 2:17PM on 09/18/08
Moose is yummy!
erinlovestoeat at 3:59PM on 09/18/08
"Yum, white mold."
How is this different than the dry age process I just saw on TV from the Peter Luger Steakhouse meat locker? The purpose of dry aging described in both instances was almost identical.
I agree with the comment about cutting away all the wild fat; just substitute beef suet if you are grinding the meat. No gamey taste and you can control the amount of fat easily.
jscarey at 10:24PM on 09/18/08