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|