Going wild

I learned last year that I really like wild game meat. I grew up in a home where we ate the standard North American version of "healthy proteins" (so chicken, turkey, beef, pork...), but nothing weird or really all that adventurous. It has only been in the last couple of years where my social circle has expanded to include a few people who are really into things like hunting and fishing, and it has introduced me to an entirely new world of delicious things.

My favourite so far I think is moose... and I have learned a few different (very different!) ways to cook it that are not only delicious, but also amazingly healthy and full of things like protein (a whopping 100.88 grams per pound!!), more than 14 grams of iron, plus things like magnesium, phosphorus, zinc and a few more minerals that we humans here in Canada typically do not tend to get enough of. (That is actually why I REALLY recommend that everyone start taking a really good-quality multivitamin every day... it makes a huge difference in how you feel and function!).

Moose tastes a lot like beef... so much so, in fact, that you might not even notice the difference if no one told you what you were actually eating. I have made it into "Moose Helper" (like Hamburger Helper, but from scratch so it was a lot healthier), quesadillas, meatballs, burgers, and lasagna. I have loved them all, but this week a new favourite was crowned, and boy is it ever yummy!

You'll never guess what it is... of all things that one can make out of something that tastes like beef, I choose to Wellington it. Now I am not entirely sure if "Wellington it" is a verb... but in this case, I believe that you can "Wellington" just about anything by wrapping it in prosciutto and phyllo, and then baking it. Try it, seriously. I have "Wellingtoned" many different things by this point, but this one was definitely a favourite for both Alex and I.

Try searing the meat in a screaming hot cast iron pan, and then letting it sit in the pan for just a minute or two with the heat turned off, as moose is a much tougher meat (because of all that muscle), so you are going to want to make sure that you get a really solid sear on it. You can use any types of mushrooms that you want, but I love shiitake in EVERYTHING, and lion's mane is just a great tool when you need a bit of extra brain power (which I definitely feel I do this time of year).

This can be served with any hearty green veggie or roasted peppers/tomatoes, but it barely even needs a side dish... it's so satisfying all on its own! I feel like the most important thing is the wine you serve it with, and I was very happy with my choice of a sultry merlot. But any deep, rich red would probably work.

Enjoy! This would make a fabulous dish to serve for the holidays when you have everyone over.

Moose Wellington:

For the mushroom stuffing:

2 cups assorted mushrooms, diced (I use shiitake and lion’s mane)
2 green onions, chopped
2 to 4 cloves garlic, chopped
5 sprigs of fresh thyme
2 tbsp. butter
2 tbsp. olive oil

For the Elk Wellington:

3 lbs. elk backstrap/ or fillet (silver skin removed)
1 tbsp. sea salt
1 tbsp. garlic powder
2 tsp. black pepper
2 tbsp. butter
10 slices prosciutto
2 tbsp.Dijon mustard
2 puff pastry sheets, thawed (I sometimes use phyllo dough here instead, as it is easier to wrap it)
1 egg + 1 tsp. water, beaten
Flour for rolling out the pastry

For the Onion Bourbon Marmalade (Optional):

5 red onions sliced
3 sticks of butter
2 tsp. sugar
2 tsp. red wine vinegar
2 tbsp. Bourbon
5 sprigs of thyme

Roughly chop the mushrooms, onion and garlic (you could also toss them in a food processor)
Set a large cast iron skillet over medium heat and add the butter and olive oil. Add the mushroom mixture and the thyme and stir to combine. Cook until all of the liquid is evaporated (about 20 minutes). Remove everything from the skillet and set it aside in a bowl.
Season the elk meat with garlic powder, sea salt and black pepper on all sides. Cover loosely with plastic wrap and let the meat come to room temperature (about 30 minutes)
Heat a cast iron skillet over medium-high heat and add 2 tablespoons of butter. When the skillet is steaming hot, add the elk meat and sear it on all sides (including the ends), about 2 minutes per side. Remove from heat
On a clean work surface, place 2 sheets of plastic wrap. Lay the prosciutto slices on the plastic wrap to form a block that is the full length of the seared meat
Spoon the mushroom mixture on top of the prosciutto, spreading it flat with a spoon or spatula. Season with a pinch of salt and pepper
Brush the Dijon mustard over the elk, then kay it at one end of the prosciutto slices. Roll up, covering it entirely in mushrooms and prosciutto. Twist the ends of the plastic wrap and place in the refrigerator for 15 to 30 minutes
Make the Onion Bourbon Marmalade: heat a heavy stock pot on low heat and add sliced red onions and butter. Cook on low for 2 hours until onions caramelize. Remove excess butter from pot and save for later. Add vinegar, sugar, thyme leaves and bourbon to onions and increase heat bringing to a quick boil. Reduce heat to the lowest setting and cook for 10 minutes
Preheat your oven to 400 degrees
Sprinkle flour on a flat work surface and lay out both pastry sheets. Slightly overlap one edge of a sheet on top of the other and roll into a rectangle wider than the meat. Remove the elk from the refrigerator and remove the plastic wrap. Place the meat in the center of the pastry rectangle. Fold the pastry over the meat and press to seal the seam (trim any excess). Tuck the edges of the pastry under and seal with egg wash and place seam side-down on baking sheet. Brush with egg wash. Using a small knife make a few slices in the top of the pastry to release some of the steam
Bake for 30 to 35 minutes, or until the elk registers at 130 degrees and the pastry is golden brown. Remove from the oven and let rest for 15 minutes before slicing thin and serving with onion bourbon marmalade, garlic mashed potatoes and a green garden salad

Going wild

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