Text 35118, 93 rader
Skriven 2013-03-21 03:48:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: homes 291
=================
 RH> This winter has been a cold one for me. It's been definately colder

It's been a bizarre one, for sure.

 RH> than the last few, plus my losing weight has made my "extra insulation"
 RH> disappear.

That's good and bad, I suppose!

 I've been layering more, just to keep warm and not taking
 RH> the trash out. (G) Back when I was in college, the cold we've had this
 RH> year would have been warm to me but I've gone beyond that now.

Maybe it was all the calories I consumed, no thanks to
the seal meat, but I habituated pretty well up north
and then did okay down south at spring training.

 ML> Not particularly, although Vilhjalmur Steffanson
 ML> claimed that one of the greatest of all delicacies
 ML> was jellied moose nose (which I haven't had).
 RH> I can think of lots of other things that would probably rank a lot
 RH> higher in the delicacy department.

I corrected the spelling of the last name and found:

"The great delicacies of the North American wilderness,"
Vilhjalmur Stefansson, most eminent of the recent explorers,
told me a few years ago, "are moose nose, beaver tail,
buffalo hump, caribou brisket, and ling liver, all of them
the delicious fat that it is now the fashion to condemn."

- Bradford Angier, Gourmet Cooking for Free

I seem to recall stone sheep steak being on the list, but
maybe that's something Angier added himself (or my memory did).

Bull moose moussaka
categories: game, main
servings: 4

2 lb ground moose steak, gristle and fat removed
- sub wild boar, mountain goat, bighorn sheep
2 eggplant, sliced into 1/2" thick rounds (3 lb)
4 c kosher salt
1/2 c olive oil
s, p
2 c onions, thinly sliced
4 bacon slices, diced
1 c tomato sauce
1/2 ts cinnamon, ground
1/2 ts allspice, ground
1 ts basil, fresh, thinly chopped (alt: dried, crumbled)
1/2 ts cayenne pepper, ground
1/2 ts oregano, dried
scant flour for dusting
3 Tb flour
3 Tb butter
1 1/2 c milk
1/2 c Parmesan cheese
1/2 c feta cheese (alt: Parmesan)
1/2 c bread crumbs 

Arrange the eggplant rounds in a colander over a bowl,
salt each slice generously, and allow them to aspirate
and drain for at least 30 min. Rinse and pat dry with
paper towels. In the skillet, soften the chopped bacon,
add the olive oil, and soften the onions, then add the
ground meat and salt and pepper and saute 5 min. Add
the tomato sauce, cinnamon, allspice, basil, cayenne,
and oregano to the meat. Simmer on low heat for 15 min,
stirring occasionally. Tilt the skillet and allow the
oil to drain to one side; remove the meat mixture with
a slotted spoon and reserve both meat and oil separately.
Dust half the eggplant in flour lightly, then brown in
the reserved oil. Remove, pat dry and reserve. Blanch
the remaining half of the eggplant slices for 2 min in
boiling water. Remove and pat dry. In a shallow baking
dish, arrange alternating layers of eggplant and ground
meat mix, finishing with the eggplant on top.

In a saucepan, make a roux from the butter and flour and
stir over low heat for 5 min. Remove from the heat, whisk
in the milk, and return to low heat until it thickens.
Add the Parmesane and pour over the eggplant. Mix the
feta and bread crumbs, sprinkle over the sauce, and send
to a preheated 375F oven for 45 min, or until a crust
forms on the top.

source: S.G.B. Tennant, Jr., Wild at the Table

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