One night the dean and I talked about moose meat and different ways we use it. My uncle is a moose hunter, and we always buy alot of meat from him after the hunting season. Dean Inge shared a new way of preparing the moose meat with me, and now I have tried it myself and know that The Blue Café has got a new favorite.
From the freezer I brough up a frozen moose steak, I put it in an oven proof plate and left it in the oven at 80C for 12 hours. No salt, no oil, just the frozen meat and the heat. The girls and I went downtown leaving the steak and Terje, who was changing a window down in the basement washingroom, home alone. When we came home a tempting fragrance filled the house. In the night we were invited to friends for supper, and when we came home the 12 hours were over. I took the steak out of the oven and placed it in a huge pot filled with salted water, and left it there over night. (The water wants quite alot of salt)
This morning the cold steak was finished. We will have it for lunch with cooked potatos, cooked sweet peas from the garden and sweetened delicious deep red mountain cranberries. And of course a hot wilderness sauce to cover the meat. We couldn't resist trying a few pieces on our breakfast bread though :-) - and now we are all looking forward to lunch, Marta watching TV while waiting, Terje out biking, I enjoying my books.