Archive for game

Moose Peposo

Posted in cabbage, discount, italian, moose, stew with tags , , , , , , , , , , , , , , , , , on November 21, 2015 by oskila

For some reason our local shop has started offering comparatively cheap game meat relatively regularly. This time they sold stewing bits of moose cheaper than beef.

Foodstuffs I don’t normally buy, like game, come with enough sense of occasion to also provoke a blog post, which is why this is the third installment of game meat in a short amount of time. Also, game is a bit more friendly to the environment (if not to the individual moose) than domesticated and factory-farmed meats.

I’ve had my eyes on the classic Tuscan dish Peposo for a few years now, but never actually cooked it. Legend has it the dish was invented by furnace workers who made terra-cotta tiles for the Florence cathedral. Cheap beef cooked in local Chianti wine in terra-cotta pots for hours on end. In other words, high foodie fashion some 500 years later.

It’s always fun when there’s a schism regarding original recipes. Modern recipes contain lots of tomatoes, but the dish would have originated in pre-columbian times, when tomatoes were only found in South America. I decided for something in between – adding a small spoon of tomato paste for deeper umami flavor.

Personally I also wonder about the amount of pepper. As far as I know pepper was very very expensive during the renaissance. Would labourers (albeit skilled) really be able to afford that amount of pepper just for an everyday stew with cheap cuts of beef? Will have to look into that…

peposoingredienser

The ingredient list is very short: Meat, Chianti, black pepper, garlic (and tomato paste). Peposo isn’t a subtle dish. For a pound of moose I used half a head of garlic, a pint of wine and ten grams of pepper (substituting half the amount for long pepper which has more spicy notes that go well with game). In an embarrassing fit of illiteracy I ground the pepper up instead of using it whole like the recipe I used for reference said. The result was quite hot, but still enjoyable.

peposotimelapse

Top-left image: Everything combined in cast iron pot and brought to a boil while the oven heats to 150° C. Top-right: Pot after an hour in the oven. Bottom-left: the two hour mark. Bottom-right: Decided to declare dinner after three and a half hours.

peposokål

According to the interwebs common side dishes for peposo are sautéed spinach and beans. I decided on a slightly more Swedish option and creamed some savoy cabbage. Grilled bread is also an important part of the peposo experience.

pepososerved.jpg
Moose peposo smeared on bread, with creamed savoy cabbage and what was left of the wine.

Final thoughts on this moose peposo: The meat was very lean. A fattier cut would probably have done favours for the flavours. To accompany the moose I went for a quite robust type of Chianti. A lighter wine would probably have been better. Even though there seems to be quite a lot of garlic in this dish, it disappeared completely. (might not have done so if the pepper wasn’t ground)

Venison à la Nelson?

Posted in mushroom, potato, scandinavian, stew, vegetables, venison with tags , , , , , , , , , , , , , , , , , , , , , on October 30, 2015 by oskila

Already a new post? It never rains but it pours…

Venison again? Yes. The grocery store offered venison at a discount again, this time cuts best suited for boiling.

À la Nelson? Why? Well, it’s slightly complicated. There’s a classic Swedish dish, the name of which translates to ‘sailor’s beef’. It’s sliced beef, onions and potatoes, stewed in beer. The sailor connection is supposedly that it’s practical to cook everything in one pot on a ship and fresh water isn’t always readily available, hence beer. A bit of googling indicates that there’s an English (or Polish) version that adds mushrooms and trades beer for stock. It’s called Steak à la Nelson. Yes, after lord Nelson, of Trafalgar fame.

I bastardized my recipe further by not only using venison instead of beef, but also wine and stock instead of beer and adding mushrooms and parsnip.

svamp
Frying a chopped portabello mushroom.

kött
Searing the meat for a more flavoursome stock.

pot
Thinly sliced potatoes, onions, browned venison and parsnip in a pot, together with mushrooms, various herbs, black pepper, a hint of garlic and a few juniper berries.

stock
Deglaced pan with wine, stock and bayleaf.

stew
After simmering everything for 45-60 minutes it’s not the prettiest of sights, but it’s how it’s supposed to look.

dish
Finished dish along with a dollop of crème fraîche and pickled Hokkaido pumpkin (Many slow-cooked meat dishes in Swedish cuisine are traditionally served with pickled beets. Pumpkin was the least sweet pickle I had in the house. And it’s halloween soon…)

Blog aten’t dead! Four years celebration

Posted in bacon, cheese, vegetables, venison with tags , , , , , , , , , , , on October 26, 2015 by oskila

All this faffing about with having an actual job or staying at home with the sprogget steals valuable time from food blogging. I’m doing my best to stay above surface, but it’s tricky.

As it turns out, the blog turned four last week, which I noticed, but didn’t find time to post about. We’ll have to do with this week instead.

The trusty local food grocer announced ground venison at a discount and while patty isn’t my middle name, I’m drawn to the opportunity like a feegle to scumble. (Read more Pratchett if you didn’t get the reference).

Venison is typically lean meat, so bacon is always a good addition. A side dish of Feta-gratinated beets also made their way into the picture.

Mix venison with an egg, salt, pepper and possibly a ground up juniper berry or two. Shape into patties and wrap in bacon.

Beetroots boiled until soft, then peeled, sliced and put in a dish. Feta sprinkled. Bake until browned or somesuch. Experimentation with garlic, honey, sunflower seeds or the like is encouraged.hjort

Onwards to another year. I’ll stop promising improvement, but one can hope…

Also, new camera!

%d bloggers like this: