Wednesday, August 29, 2012

Homestead Eating: Moose and Veggies


Saturday night for dinner, we had Rosemary and red wine moose with rice and veggies.  Early in the day, the Darlin'Man cut off a piece of moose meat from the hindquarter we have in the freezer.  I let it thaw on the counter in a marinade of olive oil, red wine, garlic, rosemary, and salt and pepper.  I sauteed it in cast iron, till the larger peice was rare in the center and smaller was medium rare.  If you ever get a chance to cook your own moose, try it rare even if you usually like your meat more well done.  It really serves the moose well!
I braised a mix of onions, carrots and turnips from Calypso's CSA in some chicken stock and served it over brown rice.  

Bear Creek Winery Black Currant Wine
We had it with a very nice bottle of Alaskan wine.  A few months ago, I bought this bottle to save for a nice meal (disclaimer* I did not receive any incentive from Bear Creek!).  I had planned on breaking it out the next time I got pork chops from Homegrown, and I do think this light red sweet wine would complement pork better than it did the heavier flavors of the moose.  But it was lovely!

1 comment:

  1. I love bear creek wines. Perhaps a bit too much. ;)

    ReplyDelete