Orignal Sud-Ouest

[DrMike]

My wife was working late on the day I returned from the field, so I volunteered to cook. Well, volunteered is not quite correct. It was more like, "If you want to eat, you'd better plan to cook."

I had some ground moose that had thawed during the hunt, so that served as inspiration. The recipe turned out quite good. Having spent quite a bit of time in the Lone Star State, I confess to having an appreciation of the southwest flavour.

Two pounds of moose (or any favourite game meat) browned in virgin olive oil a large pan. Salt and pepper to taste, adding a generous helping of cumin and coriander seed. Add a dash of Worcestershire and a goodly helping of smoky paprika. I mixed in some red pepper flakes to flavour the mix.

While this mix was browning, I sauteed in butter a large yellow onion (coarsely chopped), half a sweet red pepper (julienned), three jalapenos (cored and seeded and finely chopped).

When the meat was browned, I added the sauteed vegetables, together with a good helping of frozen whole corn, half a can of black beans (rinsed) and one can of Rotel tomatoes (I used the lime and cilantro variety).

When this was thoroughly mixed and cooked, I grated cheddar cheese on the top and sprinkled grated Asiago cheese over the cheddar. I like to add Asiago for its salty, nut-like flavour. This was placed in a pre-heated oven at 375 degrees for about fifteen minutes to thoroughly blend the flavours and to brown the cheese.

It turned out to be a home run. I believe I'll make this again. It certainly is delicious, and permits me to touch base with my roots.

Oh, and pardon the french. It is roughly translated "Southwestern Moose."

 

[nodak7mm]

Sounds more like a scandinavian hotdish to me.. " Yah, dis moose come in da yard and scar't ta chickens, so now Lena makes lottsa hotdish, eh."

Sounds delicious Doc..

Rod

 

[DrMike]

Rod,

I just got back from moose hunting this morning. Yeah, chalk one up for the moose. The sneaky rascal will get it soon, however. Norwegian hotdish, you say? Maybe I'm more Norwegian than I could have imagined! It is very tasty, whatever it may be called.

 

[nodak7mm]

Doc,

Back in the old days when Minnesota had plenty of mooses, we had em all over our farm, tearing fences down, coming into yard in the winter, but we could never pull a tag. We finally pulled tag in the 80's. My Dad, his friend, me & my brother went out first morn at o dark 30 and Dad fired one shot at legal lite and we were done.

I was in college at that time and lived on my share. My Dad had gotten a recipe from the "Alaska" magazine that was called "Bubble & Squeak", man it was great. I guess it was based on some old english recipe, but had been adapted by someone in the bush for moose and caribou. What I remember was it had regular tatos, sweet tatos, lotsa onions, cream, mushroom soup and was topped with a bag of Onion Rings.. I have got to find that recipe and make it again with round steak. Ever hear of it?

 

[JD338]

Mike,

That sounds great!

JD338

 

[DrMike]

Rod,

Bubble and Squeak is the British way of using Sunday leftovers. It can be anything, but it usually has potatoes and cabbage as the base. As the recipe you mentioned states, you can add almost any vegetables, especially if they were leftovers. Here is one attempt at a recipe:

1/2 head of cabbage
bacon, diced
an onion thinly sliced
moose roast diced
1 tablespoon of butter
3 cups of mashed potatoes
paprika
salt & pepper

Cook the cabbage until tender (about five minutes) and slice. Cook the bacon and onion until the onion is translucent. Mix in the moose, butter, potatoes, paprika and salt and pepper. Brown in a skillet. Turn and brown the other side. I serve with a bottle of chipotle Tabasco sauce close at hand to kick it up a notch.

You can see how with this basic concept of using leftovers, the spuds, sweet taters, onions all mixed with cream and mushroom soup and topped with onion rings would make a great accompaniment for moose roast.