I've got Moose Meat!
My dear ol' Dad in Maine won a moose ticket in lasts year's license lottery, and actually bagged himself a moose!
He sent me (frozen), Moose shoulder, sausage (which he says makes a nice spagetti sauce), and some short ribs. This is some very dark, almost purple meat.
I'm planning on making a Bourguignon with the shoulder. There's a very nice (although laborious) preparation for Beef Bourg. from Fine Cooking mag, March 2000. It's time consuming, and very technique-heavy, but that's not my question. I've made this before with beef and it was sublime. I don't mind a bit spending all weekend cooking one dish.
My question is this: Do you think that the moose with be helped or hurt by Bourguignon-ing it? I'm operating on the assumption that wine makes all things better. I've made Elk Osso Bucco that involves a long wine braise that turns out very well, but I've never had moose before (I'm assuming that long braising is going to be the key to real edibility).
I'll also be using some rendered duck fat to brown the cubed moose in, as it's very very lean.
Dad's suggestion was crockpot + water + french onion soup mix.... but he's not much of a cook. And I don't own a crockpot.
Other suggestions? Keep in mind that "send me some" is not a reasonable suggestion ;-P
Thanks all for the suggestions, well, except Sam of course.... :D
My plan was to make a daube, so that's what I'll do. I'll start on Friday with the 1st step (overnight wine and aromatics marinade), then do the braise for a few hours on Saturday, refrigerate overnight, then finish up with the "garnishes" (mushrooms, pearl onions, lardons) on Sunday. This is a Madeline Kamman preparation that worked beautifully for beef, and all feedback I've received is that wine + moose + time = love.
I'll look for Bayless' Short Ribs recipe.
I have gluten intolerant guests, so I'll make the beurre manie with cornstarch instead of flour, and serve over a creamy polenta.
One of the things I miss most about Alaska is the regular access to moose - I never hunted, but I knew lots of people who did. That and the salmon...
I think your plan to cube the meat and use duck fat is a brilliant one. I would do a very long, slow oven braise, with just enough liquid to keep things moist and steamy; too much or too little would toughen the meat.
Rick Bayless has an incredibly good short rib recipe in either his Mexican Kitchen or One Plate At a Time cookbook, in case you were giving any thought to what you'd do with those.
This is my grandmother's (RIP) recipe for Moose Stew. She developed it while living in Alaska in the 1950's. Not fancy, but it does the trick... This is just as it appears on the 3 by 5 card from the recipe box.
First, shoot a moose ( or caribou, or deer, or cow).
Sift together 1/4 cup flour with 3/4 tsp salt, a few grains cayenne, dash of thyme, nutmeg, cloves. Put flour mixture in a large bowl or bag and add about 3-4 pounds moose round steak cut into one-inch cubes. Cover meat with flour mix.
Melt a few tablespoons of suet in a dutch oven and sear meat all over. Add three thinly sliced onions. When meat and onions are well-browned, add 1.5 tblsp Worcestershire, 1.5 cups red burgundy ((the cheaper the better), 1 clove garlic, chopped parsley or celery tops.
Cover pot and set in a moderate oven for 2.5 hours or until tender (the moose, not the pot). Add salt and pepper to taste, and mushrooms. Best if made a full day before and reheated.
every recipe i've seen for moose or elk (finger counting. . .) has had added fat & i think your duck fat will be brilliant. think the method should work ( & have seen at least 1 recipe) am glad time is not an issue! i'd do this recipe "for real" and not with a crockpot. wish i could say i had experience cooking moose-- but i know that elk & venison are nice bourguignon-ed. serve with some roasted spring veggies, maybe a fiddlehead salad? Good luck & report back!