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Canada · Ontario · Ottawa| Common Animals Fish Mushrooms Flora |
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Alces alces sibiricus |
August: Antlers begin to harden. Males become more aggressive, defending their territory.
Safe for humans. May show aggression during rutting season. Moose often appears in Siberian hunting folklore. Meat used in traditional festive dishes. Antlers used for crafts and trophies.
Inhabits taiga and mountainous regions of Siberia. Males have massive antlers up to 25 kg. Active at dawn, capable of swimming across rivers.
Calling hunt during rut (September–October) Drive hunts with rangers Ambush near salt licks and watering spots
Often appears near forest edges at dawn. Cautious and clever, quickly retreats into thickets. Can be aggressive when wounded.
Carcass up to 700 kg – winch or snowmobile required for transport. Thick hide requires sharp knife and precise skinning. Dense meat needs aging for tenderness. Meat is safe when properly cooked. Possible parasites if eaten raw.
Tenderloin: Steaks, roasting
Neck: Mince, patties
Shoulder: Braising, stew
Ribs: Grill, soup
Neck: Mince, patties
Shoulder: Braising, stew
Ribs: Grill, soup
Moose stew with pine nuts (Braising)
Pine nuts add Siberian flavor
Pine nuts add Siberian flavor
1. Brown onion, meat, and carrots.
2. Add tomatoes, pine nuts and simmer 2 hours.
3. Serve with mashed potatoes.
2. Add tomatoes, pine nuts and simmer 2 hours.
3. Serve with mashed potatoes.
Smoked moose sausage with garlic and pepper (Smoking)
Served as hunting snack
Served as hunting snack
1. Mince meat with garlic and spices.
2. Fill casings and dry for 2 days.
3. Smoke with cold smoke for 6–8 hours.
2. Fill casings and dry for 2 days.
3. Smoke with cold smoke for 6–8 hours.
Moose pilaf (Frying + simmering)
Uses hind leg cuts
Uses hind leg cuts
1. Brown meat, onions, and carrots in a pot.
2. Add cumin, rice, water and simmer until done.
3. Let sit covered for 30 minutes.
2. Add cumin, rice, water and simmer until done.
3. Let sit covered for 30 minutes.