Moose meat is one of the last things that I thought I would be cooking. Correction, all game meats are equally unlikely. I thought my culinary horizon would be limited to the ordinary live stocks. Lucky for me, I got to try cooking a nice moose blade steak fresh from a hunt that my boyfriend's parents went on a few weeks ago. It looked liked beef but is a bit leaner. It did not smell like beef but a little gamy as expected. Armed with no previous knowledge of moose meat, let the experiment began!
For my first try at a moose dish, I had chosen to base my experiment on
Julia Child's Beef Bourguignon recipe. Though, I think due to the many many improvisation that was required, the final recipe can only be considered as a ragout with red wine. Oh well, one has to make do with what she has in the fridge. However, the next time I would follow Julia's recipe a little more closely and larded the meat to give the meat a little more tenderness.
