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Archive for the ‘Moose’ Category

Since March, G and I have decided only to eat wild meat and fish for the remainder of the time we’re living in Hay River. It’s been marvelously delicious, and really neat to hear people’s stories about their favourite recipes for different meats and for different times of the year. We’ve got a lovey friend and her family who lives across the river and loves to spoil us and share her traditional culture with us through food, language, sewing and endless stories. She’s an excellent story-teller, and constantly gives her time and energy to the community. She also loves to share her food with us, and a few weeks ago she gave us a nice rack of moose ribs along with a couple that she had recently smoked. “Make pulled moose meat” she told me, with a big smile. So I set out to find a recipe I thought did justice to the meat, and planned to eat this on a Monday. An emergency called us out just as we were about to begin cooking, so the meal was post-poned one day and it marinated overnight. It was a happy coincidence, because Tuesday we had a good reason to celebrate, and this meal was just the perfect touch.

I built the recipe from one published by the Temiskaming Shores Fishing and Angling Association, converting it somewhat to what I found in the fridge and the bush on a walk the day we made it: juniper berries and labrador tea leaves.

I’m sure this recipe would work well with other meats as well, but if you have access to moose I highly recommend it.

Pulled Moose

Ingredients

3 Tbsp paprika

4 cloves garlic, minced

1 Tbsp dry mustard

1/2 tsp salt

8 juniper berries

2 Tbsp maple syrup

1 cup labrador tea, leaves removed

1 cup barbecue sauce

2 cups mushroom broth

2 smoked moose ribs

3 lb moose ribs

Directions

Boil the smoked ribs for 20 minutes and then drain. Mix the first 5 ingredients in a bowl to make the rub. Wash the ribs and coat both the raw and the smoked ribs in the rub. Refrigerate and leave covered for a night.

The following day, warm up the stock, tea, barbecue sauce and the maple syrup until simmering. Place moose ribs into slow cooker and cover with broth.

Cook on low for 6-8 hours. While the meat is warm, pull shreds of the tender meat off the bone using a fork. Pour sauce over meat and serve with toasted buns or mashed potatoes!

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