|my moose crepes--photo taken by an android phone|
(the Dutch coffee cup was a gift from an aunt and uncle from Holland,
the snow flake tray came from my mother-in-law)
Holly had some moose meat in her deep freezer that she shared with me. I was happy to just have a tiny piece but she ended up giving me 3 frozen bags. She received the meat from her hunter brother-in-law. While I was there I had a peek at her pantry to see what I can do with some of the meat. I sauteed the ground meat with some onion, parsley and added store bought jar of tomato sauce that I found. Her adventurous 8 year old daughter has never eaten moose before but seemed excited by the prospect of eating it. Since I have never eaten moose either I had a little taste. The meat is not at all gamey. It was tasty and lean as I had suspected. After I left, Holly said she made pasta shells, pour the moose sauce over them and sprinkled grated Parmesan cheese on top. She said it was "delicious".
When I got home I came up with the idea of using ingredients that I like in a savory crepe. So here are my moose crepes! Perhaps next time I visit Holly and her family I can make this for them. Thank you Holly and family for the tasty meat!
*I find that it is best to make the batter first and let it sit while I make the filling. By the time the filling is done then I can use the batter.
B) Moose Crepes Filling (enough to fill 6-7 crepes)
1-2 tsp olive oil
1 finely grated garlic clove
1/2 small white onion (1 oz), finely diced
1 oz sliced pancetta (may substitute with good bacon or omit)
2 oz sliced white button mushrooms (may substitute with another type if interested)
3 oz sliced spinach (about 15 large leaves)
1 medium size tomato (3 oz), de-seeded and diced
6 oz ground moose meat (break into small pieces)
Sea salt to taste
A pinch of freshly ground black pepper
Leaves from 3-4 sprigs of parsley (about 1/4 oz), chopped (half for cooking and half for garnish
1 tsp cornstarch and 1 Tbsp water mixture (keep separate in a small bowl)
1) Heat a medium size pan over medium high heat. Once the pan is hot add oil.
2) Add garlic and onion. Saute for about 30 seconds to a minute or until onion is translucent.
3) Add pancetta and saute about 30 seconds.
4) Sprinkle in moose meat and cook about 2 minutes.
5) Add tomato and mushrooms. Stir occasionally for about a minute.
6) Add 1/2 of the spinach. Once it is slightly wilted add the rest.
7) Add salt to taste, a pinch of black pepper and half of the parsley.
8) Add cornstarch and water mixture, stir a few times and turn heat to low. This will help thicken the filling a little.
*You can roughly portion the filling out (while it is still in the pan) so you can have an idea of how much you want in each crepe. This way your crepes will have roughly equal amount. I saved a little bit of filling to add to the top of my finished crepes for presentation.
1) Heat the pan over medium high heat. Grease the pan as needed (I normally dab a piece of paper towel with olive, vegetable or canola oil to grease the pan).
3) Spoon a little of the filling on top of the finished crepes and sprinkle chopped parsley over them if interested.
*The initial crepes may not look so good but they are still tasty so don't discard them! You can pour your filling on top and eat them! Also, if your crepe is not perfect, roll the worst looking side first and no one except you will know about the imperfections.
*I tend to cover my crepes instead of flipping them to cook the other side.
*My good friend and former Nurse Practitioner coworker, Deb asked me the difference between all the different salt. Here is a good salty link for you! http://authoritynutrition.com/different-types-of-salt