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
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