Amanda is a co-founder of Food52.
Do you mean mousse, the pudding, or moose, the animal?
I have moose meat - both ground and in steaks - quite lean meat ... Any yummy ideas?
A little bias here. A good moose is one I don't have to eat. Having tried it, not my favorite.
Chris is a trusted source on General Cooking
We made moose meat balls a couple of years ago. They were quite good, but I If I made them again, I'd figure a way to add some fat. As for the steaks, it depends on your cut. We had some that were quite tender if sliced thin, but some are tough and need to be stewed--being unsure, we ground ours for the meatballs.. As for SKK's bias, my brother was here for the meatballs and he wasn't looking forward to them--he'd also had an unfavorable experience. To his surprise, ours were quite good. Good luck with yours.
Greenstuff, you give me hope!
Appreciate the feedback!! Have heard the same previously - fat equals flavor - will give it a go. Thanks again! :)
Where did you get your moose, luminante? And will you post your recipe when you have cooked it? It would be much appreciated.
Please enter a valid email address.
Well played. You deserve a cookie.
A little pot of rice with big, transformational power
Herby Basmati Rice
Need Some Stress Relief?
Finally—Storage Containers That Look Nice
A Living Room, Rearranged
$50 and Under (High Five!)
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)