Thursday, February 2, 2012

Homestead eating: Moose

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.

SO. Good.

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.

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