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Canada · Ontario · Lake Superior| Common Animals Fish Mushrooms Flora |
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Alces alces alces |
https://en.wikipedia.org/wiki/Moose
http://en.wikipedia.org/wiki/Western_moose
http://en.wikipedia.org/wiki/Alaska_moose
July: Antlers of males continue to grow. Calves continue active foraging.
Safe for humans. May show aggression during rutting season. Elk is a key game animal in Russia and Scandinavia. In folklore, symbolizes strength and forest spirit. In the North, meat is dried or cured for long-term storage.
Up to 2.3 meters tall at withers, weight up to 600 kg. Males have wide palmate antlers. Active at twilight, avoids open areas.
Ambush near trails and water sources Calling during rutting season (September–October) Drive hunts using flagging lines
Prefers boggy forests and dense woods. Active at dawn and dusk. Cautious with excellent hearing and smell.
Carcass may weigh up to 600 kg – requires a team to extract. Meat is dark and dense, benefits from aging. Hide and antlers are suitable for trophies and crafting. Meat is safe when properly cooked. Possible parasites if eaten raw.
Tenderloin: Steaks, frying
Shoulder: Braising, goulash
Brisket: Soups, aspic
Ribs: Baking or grilling
Shoulder: Braising, goulash
Brisket: Soups, aspic
Ribs: Baking or grilling
Grilled elk steaks (Grilling)
Marinade with berries and spices softens the meat
Marinade with berries and spices softens the meat
1. Marinate meat with cranberries, rosemary and wine for 6 hours.
2. Grill 3–4 minutes per side on high heat.
3. Serve with juniper berry sauce.
2. Grill 3–4 minutes per side on high heat.
3. Serve with juniper berry sauce.
Siberian elk goulash (Braising)
Rich and hearty, cooked over fire or in oven
Rich and hearty, cooked over fire or in oven
1. Cut and brown meat with onions.
2. Add carrots, tomato paste, and potatoes.
3. Simmer with broth and bay leaf for 2 hours.
2. Add carrots, tomato paste, and potatoes.
3. Simmer with broth and bay leaf for 2 hours.
Elk aspic (Boiling, chilling)
Traditional winter holiday dish
Traditional winter holiday dish
1. Boil elk legs and brisket for 5–6 hours.
2. Strain, shred meat and place into molds.
3. Pour broth over and chill until set.
2. Strain, shred meat and place into molds.
3. Pour broth over and chill until set.