Swedish Moose Meat Balls:
Ingredients :
1lb. ground moose burger
3 slices fresh white bread
Vermouth (enough
to soak the bread)
1/4 c. butter
1/2 c. finely chopped onion
1/4 c. grated carrot
6 cloves garlic minced
1 egg
2 tsp. caraway or fennel seeds (optional)
Salt & Pepper to tasteIngredients for Sauce:
1/4 c. flour
1/2 c. butter
2 c. moose or beef stock
1 c. sour cream or buttermilk
Directions:
Sweat the onion, garlic and carrot in the butter until tender and starting
to caramelize. Combine the caramelized vegetables with the meat, egg and fennel or caraway seeds. Form the meat balls and
place on a plate in the fridge for 30 minutes to 1 hour to let meat absorb some of the flavors of the seasonings. Sauté
the meat balls in a good enough amount of butter that you will haves some left over to make your rue for the sauce. Set meat
balls aside and make the sauce.To make the sauce:
Add the flour to
the butter left from browning the meatballs to make a rue. Cook stirring the rue until it just is starting to brown and turning
a light caramel in color. Slowly add your stock stirring constantly to prevent lumps. Continue adding liquid as the sauce
thickens until is the consistency of pancake batter. Add your sour cream or buttermilk while still stirring. As soon as the
sauce starts to bubble add back the meat balls and put in a 350 degree oven lightly covered with foil. Bake for 20 to 25 minutes
testing a meat ball before you turn off the oven to make sure it is cooked through. Serve with buttered egg noodles, rice
or mashed potatoes.
Moose
Scaloppini
Ingredients:2
lbs Moose back strap or tenderloin sliced ¼” thickness and flattened
Fat for frying).... olive oil and butter
½ c. flour
¼ c. finely diced shallots
1 ½ tblsp. Finely diced garlic
1 ½ c. sliced
crimini mushrooms
¼ c. lemon juice
¼ c. Chianti (dry red table wine)
Kosher salt & freshly
ground pepper
1 c. seeded and diced fresh roma tomato
¼ c. finely chopped fresh Italian parsleyDirections:
Heat your oil and butter on medium high heat in a nice big skillet. Season the moose with salt & pepper and lightly
dredge in the flour, Sauté moose in the butter/oil until light golden in color taking care not to cook it too hot so
as not to scorch the flour and turn it bitter. After browning reserve meat to a warm plate when all your moose is brown and
on the plate add a bit more butter and oil to your pan and heat just until the butter is melted and starts to bubble then
add the shallots and garlic giving it a quick stir. Then add to that the mushrooms and sauté them until they are starting
to brown. Return moose meat to the pan and pour over the wine and lemon juice. Cook about 15 minutes or until the alcohol
has dissipated. Remove meat to a warm serving dish and turn up the heat on the skillet. Reduce liquid remaining in the pan
by half and remove from heat. For added richness and flavor at this point you can add another tablespoon of butter to the
sauce stirring until melted into the sauce. Pour over the moose meat. Sprinkle the diced tomato and parsley over the top and
garnish with wedges of lemon and serve.
