Dinner was moose steaks pan fried with a honey mustard garlic basil thyme sauce/marinade.
Garnished with carmelized onions.
With french style-inspired baked "frites" - sliced potatoes tossed in olive oild, salt and pepper and baked.
and steamed spinach over leftover pasta in truffle butter.
The moose had been sitting in the freezer for a couple of winters waiting for a "special time," but now that we have more moose, (and the potential for a regular supply of it! - future thanks to the mountain men); I decided to just make it. And I was very pleased with how it had held up flavor wise to being frozen so long. It was originally recieved as a barter gift for use of a sauna and some of our wood at the Haven cabin my breda was renting, and then was our studio for a while.