If you have followed this blog from the start you know that we eat alot of moose meat in The Blue Café. My uncle is a moose hunter, and every autumn we buy meat from him. We love this rich meat with a taste of wilderness, and being a supporter of ecological sustainability I feel it right to use more of this "wild" meat.
For many years I limited my moose cooking to meat soup or a traditional steak, but now I like to play more in the kitchen, trying new ways to prepare traditional food.
Today I simply fried pieces of meat topped with pepper and oregano in olive oil to give the meat the right colour. Just a few minutes on each side. Then the meat and potatos cut into boats were put in the oven on 200C for an hour. First I sprinkeled the meat richly with chives, rosmarin, lovage, juniperberries and maldon salt. And some of the meat got a blanket of a blue cheese, a new type which I bought at Farmer's Market in town on Saturday.
Yes, this is something we will try again later.