Geir Widar
TVWBB Wizard
Looks like the hamburger variety is much used in Scandinavia this weekend.
Horrible weather, lots of rain, and temperatures are down to 50 degrees. In the land of the midnight sun the automatic outdoor lights went on at seven o'clock. In Røros the temperature was under freezing point for the first time in a 100 years. Som much for global warming. But I digress- on with the food- moose:
OK, maybe a bit boring, and I'm sure you have seen pictures of something like this many times before, but none the less, a bit different after all.
I have added some salt and pepper, a couple of eggs, and a package of regular groud meat and some butter to get some fat into the burgers. Moose meat is very lean, and can be a bit dry if you do not do this. It is also possible to use pork fat, but I prefer to use ground meat and some butter. A small dose of water's nice, and absorbs well if you add the salt first and give the ground moose meat a spin in a bowl. I use 4 parts moose, and one part ground cow.
I usually use dried juniper berries when I prepare moose. It tastes great together with the meat, and gives a hint of evergreens and wood. They are easy to find, just take a little hike into the mountains, and pick the blue ones. The green berries are not ripe yet, they are ripe during the next summer.
I also like to put a slice of bacon around the sides of the patty. Looks nice, and bacon is never wrong
Looks like it is going to be dinner soon. Looking quite nice, I think.
The taste was excellent, and as always- moose is tasty and a bit different than the usual meat you eat.
Horrible weather, lots of rain, and temperatures are down to 50 degrees. In the land of the midnight sun the automatic outdoor lights went on at seven o'clock. In Røros the temperature was under freezing point for the first time in a 100 years. Som much for global warming. But I digress- on with the food- moose:
OK, maybe a bit boring, and I'm sure you have seen pictures of something like this many times before, but none the less, a bit different after all.
I have added some salt and pepper, a couple of eggs, and a package of regular groud meat and some butter to get some fat into the burgers. Moose meat is very lean, and can be a bit dry if you do not do this. It is also possible to use pork fat, but I prefer to use ground meat and some butter. A small dose of water's nice, and absorbs well if you add the salt first and give the ground moose meat a spin in a bowl. I use 4 parts moose, and one part ground cow.
I usually use dried juniper berries when I prepare moose. It tastes great together with the meat, and gives a hint of evergreens and wood. They are easy to find, just take a little hike into the mountains, and pick the blue ones. The green berries are not ripe yet, they are ripe during the next summer.
I also like to put a slice of bacon around the sides of the patty. Looks nice, and bacon is never wrong
Looks like it is going to be dinner soon. Looking quite nice, I think.
The taste was excellent, and as always- moose is tasty and a bit different than the usual meat you eat.
