Why Healthy Moose Meat
For thousands of years Moose have roamed wild in the forests of Finland.Early man would hunt for Moose as a fresh source of meat.The people of Finland had relied on healthy moose meat as part of their staple food needs.Moose has for centuries always been an important traditional food.Moose meat is an important part of the Finnish people`health,culture and economy
Often called Elk,the moose population in Finland,Sweden,Norway and Russia is estimated to be well over 1.5 Million.They follow the same mating paths and can often be the cause of traffic accidents in Southern Finland.As people are becoming more aware of the contaminants in the environment,so people are quick to realise that animals to suffer and become contaminated.Moose however are natural herbivores and are capable of consuming many types of plant or fruit. The average adult moose needs to consume 9770 calories per day to keep up its body weight.A fully grown male moose will reach a height of about 2 meters and weigh between 400-700Kg.The life span of an average moose is about 15–25 years.
Moose Meat Hunting and Safety
Moose are left free to roam the Finnish forests and countryside.As mentioned the danger of collisions with motorists.Moose warning signs are used on roads in regions where there is a danger of collision with the animal. The triangular warning signs common in Sweden, Norway, and Finland have become coveted souvenirs among tourists traveling in these countries, causing the road authorities so much cost that the moose signs have been replaced with image-less generic warning signs in some regions.However on our travels to Lappeenranta which is a densely populated moose area,I have only ever seen two over the years
Moose are hunted as a game species in many of the countries where they are found.[amazon_link id="0976918544" target="_blank" container="" container_class="" ]Moose meat [/amazon_link]like tender beef, with perhaps more flavour; sometimes like veal”. While the flesh has protein levels similar to other comparable red meats (e.g. beef and reindeer ) it has a low fat content and the fat that is found is made up of a higher proportion of polyunsaturated fats (and not saturated fats).Their are some fantastic dishes made from moose meat.Served with wild fresh forest mushrooms and berries,moose is seen to be a healthier form of eating meat if you do consume meat
Moose meat is one of the healthiest foods available.The fat content of moose meat is very low compared to most shop bought meats.Moose meat is an excellent source of protein which includes iron and vitamin B.Moose liver is also a good source of vitamin A
A Delicious Moose Meat Stew
1 1/3 pounds top or bottom round of moose
1 1/3 pounds chuck or shoulder of moose
1 1/3 pound moose cheeks
1 moose foot, soaked and boned
1 piece pork rind
1/2 pound slab bacon
1/4 pound fat back
1/2 bunch parsley
3 cloves garlic
1 celery heart
2 tablespoons olive oil
1 bouquet garni (thyme, bay leaf, parsley, savory)
Zest of 1 orange
1 tablespoon peppercorns
1 pinch allspice
1 celery rib (For the Marinade)
3 cloves garlic
1/2 bunch parsley
1 sprig savory
2 bay leaves
Zest of 1 orange
3 cups red wine
6 tablespoons cognac
3 tablespoons olive oil
Ragoût is a method of cooking à l’étouffée, meaning slow cooking in a daubière, a pot with a cover designed to hold hot water. Traditionally placed in a hearth, the daubière heats from above and below in the oven.
The day before, cut the moose meat into large cubes and prepare the vegetables for the marinade. Trim and chop the celery, peel and chop the onion, carrots, and shallots. Peel the garlic. Place the moose meat in a large bowl with the chopped vegetables and whole garlic cloves. Add the parsley, savory, bay leaves, orange zest, wine, cognac, and oil. Let marinate, refrigerated, for 12 hours.
The next day, blanch the moose foot and the pork rind. Chop the slab bacon and fat back into 1 by 1/4-inch pieces, removing any rind. Chop the parsley finely and roll the fat back in it. Prepare the vegetables by peeling and finely chopping the carrots and onions. Peel and crush the garlic. Chop the celery heart. Peel, seed and quarter the tomatoes. Remove the moose meat from the marinade with a slotted spoon and drain it on paper towels. Strain the marinade through a fine sieve. Preheat the oven to 250° F. Heat the oil in a large skillet and sauté the moose meat over high heat until lightly browned. Season with salt and pepper.
Place the pork rind in the bottom of a large Dutch oven or earthenware casserole. Spread about 1/3 of the moose meat over the rind. Add about 1/3 of the chopped vegetables, and sprinkle with some of the bacon, fat back, and diced moose foot. Continue to layer the ingredients in this way until all are used. Add the bouquet garni; orange zest, peppercorns (tied in a square of cheesecloth) and the allspice. Add the strained marinade. Prepare a moist dough of flour and water, form it into a long cord and place it around the rim of the pan. Moisten the edge of the pan, cover with warm water and press it down firmly on the dough to form a seal. Place in the preheated oven and bake for 5 hours. Remove from the oven, break the flour crust and remove the cover. Turn the oven off, and return the daube to the oven to rest, uncovered, in the residual heat for 30 minutes longer. Serve with fresh pasta.
Bon Appetite and enjoy your moose meat