Every time I eat game meat I wonder why I don not do it more often…it is so delicious, and it does not get more pastured than that.
I guess the answer is habits.
Today though, we thought it was about time for some wilderness on our plates again so we threw a nice piece of moose roast in the slow cooker, and it sure turned into a great meal!
(Maybe should give “GameDay” a new meaning and make it a Sunday tradition…?)
It is quite easy to get your hands on moose meat around here. There is plenty of forest in the surroundings and many colleagues at work hunt, or have hunters in the family, and some of them are willing to sell.
If we should not be able to get ay through those channels we also have a game meat “station” not to far away. That is a place where hunters can bring their prey to have it examined by a veterinarian to make sure it is not infected or have parasites (which I believe is required by law if you intend to sell the meat), have it butchered and vacuum packed. The station then keep some of the meat which they sell it to consumers like me.
That very station has also been providing the Swedish national chef team (yes, there is such a thing) with meat, so I have no doubts whatsoever about the quality nor their knowledge and professionalism.
Yes, in that sense I am lucky.
How is the availability of game meat around where you live? Share in the comments section below!
If you can’t get hold of a moose roast (or other game roasts), you can of course make this recipe using beef too.
Just follow the recipe as it is written, but adjust the core temperature to what applies for the cut you choose, and you will have a delicious, game seasoned, beef roast. Can’t go wrong with that?
Anyway, here is what I did with the moose roast (and it did turn out fantastic!):