Moose Sauté with Tomato-Ginger Vinaigrette
Show #110
Measure |
Ingredients |
Prepare |
| 1 lb | Moose steaks | Cut into strips |
| Season with: | Thyme | |
| Greek oregano | ||
| Salt and pepper | To taste | |
| 2 tablespoons | Butter | clarified |
| 1 tablespoon | Garlic | Minced |
| 2 tablespoons | Ginger | peeled and chopped |
| ¼ cup | Shallot | Chopped |
| ½ cup | Fresh tomato paste (see recipe) |
|
| ¼ cup | Beef Stock |
|
| ½ cup | Balsamic vinegar | |
| 1 tablespoon | Fresh basil | Chopped |
| 1 tsp | Fresh thyme | Chopped |
| 1 cup | Bean sprouts | julienne sliced |
| ½ cup | Jicama | julienne sliced |
| ½ cup | Red bell pepper | |
| ½ cup | Snow peas | |
| ¼ cup | Cashews | to garnish |
| Salt and pepper | To taste | |
Season the moose meat with thyme, oregano, salt and pepper. Sauté in butter over high heat cooking for three minutes. Add garlic, shallots, ginger and continue to sauté for another minute. De-glaze with balsamic and beef stock, tomato paste and thyme, bring to a simmer and add jicama, red bell pepper, snow peas, bean sprouts, green onion and basil. Return to simmer, season to taste with salt and pepper, serve over white rice. Garnish with cashews and sliced green onions. Serve. SERVES 4
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