Most of us end up buying our first chest freezer to house our precious cache. We nestle those perfectly wrapped, white freezer paper packages of meat next to the clear plastic freezer bags of halibut and salmon and come away with a good sense of security, knowing we will eat well until the following season of harvest. I know I do.
This Alaskan cook had to learn how to prepare tasty meals with the wild Alaskan bounty. I was raised in the Midwest, land of good beef, tender pork and flavorful poultry. Meatloaf and brown gravy, roast pork and pan-fried chicken were on the menu in Wisconsin a bit more often than hunk o’moose meat.
OK, let’s get to the meat of this column — time to share some favorite moose recipes. If you don’t have moose, you can substitute beef and get the same results.
MOOSE SATE KABOBS
This Asian inspired marinade is a medley of teriyaki sauce, brown sugar, lime juice, red pepper flakes, fresh ginger and more and holds a special place in my kitchen because it is great to use on pork, chicken, beef or moose.
Makes 2 cups of sauce.
Ingredients
1 cup ketchup
1/2 cup teriyaki sauce
I cup packed light brown sugar
1/4 cup fresh lime juice
2 tablespoons vegetable oil
1 teaspoon minced garlic
1 tablespoon chopped fresh ginger
1 teaspoon dark Asian sesame oil
3/4 teaspoon red pepper flakes
3/4 cup smooth peanut butter
Directions
In a bowl, stir together all ingredients for marinade. Pour into gallon size Ziploc bag.
1 1/2 pound moose tenderloin cut into 1H inch cubes
Add moose to marinade. Refrigerate in marinade at least 1 hour, or up to 8 hours.
To cook: soak wooden skewers in water for 30 minutes. Thread cubes of meat and chunks of your favorite kabob veggies (onions, peppers, zucchini and tomato).
Barbecue on medium-high heated grill until desired doneness for meat.
CHEF TERI’S SAVORY OLD-FASHIONED MOOSE BARLEY SOUP
This hearty soup cooks in no time because you make it with tenderloin. Treat your family to this quick, herbed red wine broth based hearty and rich soup.
Serves 8.
Ingredients
1 pound tenderloin roast cut into I-inch cubes
1/4 cup olive oil
2 cups chopped carrot
1 cup finely chopped celery
1 cup finely chopped onion
2 tablespoons minced garlic
6 cups beef stock or beef broth
1/2 cup tomato puree
1/4 cup Cabernet Sauvignon or other dry red wine
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme
1 1/2teaspoon coriander
1 teaspoon freshly ground black pepper
1/4 cup brewed coffee
1/2 teaspoon salt
1/2 cup quick cooking barley
1/4 cup fresh flat leaf parsley
2 tablespoons fresh basil
Directions
In a four-quart Dutch oven, brown half of the cubes of tenderloin in hot oil over medium-high heat. Remove the meat from the Dutch oven. Add remaining meat, carrot, celery, onion and garlic to Dutch oven. Cook and stir till meat is brown and onion is tender. Return all meat to Dutch oven.
Stir in beef stock, tomato puree, wine, thyme (if using dried), coriander, black pepper and salt. Bring to boil; stir in barley. Reduce heat and simmer, covered, for 20 minutes or until the meat and vegetables are tender. Stir in the parsley, fresh basil and fresh thyme.
MOOSE FILET MIGNON DIANE (Or Steak Diane)
I love combining flavorful sauces with wonderfully tender pieces of meat.
This has been one of my favorites since we lived on Adak Island in the Aleutians more than 25 years ago and made many special recipes for some great dinner parties.
Serves 4
Ingredients
3 tablespoons minced shallot
2 tablespoons minced fresh parsley
2 tablespoons dry sherry
1 tablespoon cognac
2 teaspoons steak sauce
1 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
Directions
Combine all ingredients in medium saucepan and gently cook about 5 minutes.
4 petite filet mignon steaks
3 tablespoons clarified butter
Salt and pepper
Rub filets with olive oil. Salt and pepper each side.
In large sauté pan, heat clarified butter to hot. Add steak and cook until desired doneness.
Serve steaks drizzled with sauce on hot plates. Sprinkle 1 teaspoon fresh minced chives over steak before serving.
I like to add sautéed mushrooms to my steak.
This week we spent an evening in the meat shop of our dear friend and butcher extraordinaire, Colin Lott, who has been with us and our moose meat since Mark shot that first moose 23 years ago. Colin, his lovely wife Pam, Mark’s hunting buddy, Chuck, and Colin’s employee Reagan and I all donned clean, white butcher coats and prepared to butcher, cut, wrap and label huge quarters of moose meat. I think we just do this to enjoy spending time together: getting a freezer full of meat is an added bonus. It would be just plain work if it weren’t for the camaraderie we share and mutual appreciation for the opportunity to feed our families off this great land. By the way, when you love to cook and your best friend is a butcher, well, let’s just say it is a great friendship.
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