Le Orignaux

The last time I made Moose Steaks they were so tender and delicious I was surprised that people shy away from it so much. I prepared them again today and fed a friend and he said he'd never had it so tender before. Then it hit me that the reason most people dislike moose meat, like the reason most people don't like many food things, is because people don't know how to prepare it properly. It's probably tough and chewy like leather and not tender and delicious like it should be.

I didn't want to stray too far from the method I used last time because I only had 2 packages of steaks and was craving the same type of preparation. I made Mushroom Moose Steaks with Asparagus, another one dish type meal. I suppose it was technically a 2 pan meal, since I had to make a roux in a separate pan. This was another success, as already previously indicated by the "never had it this tender" comment. On a related note, I am becoming really good at making gravy type sauces now. The roux method is definitely better than the cornstarch slurry one; so much so that I can't imagine ever resorting to it ever again. The tarragon and thyme gave it a sort of French flair, which was a bit fancier than the onion, salt and pepper method I used previously. I'm hoping to get my hands on some more game meat before we leave, taking a stab at some elk and deer.