Thin Strips of Moose Meat
Meat from any of the deer species goes very well with Korean, Southeastern Asian and Indian cuisine.
My favorite is moose Bulgogi:
Directions for the marinade:
Slice 2lbs. of moose meat into fairly thin strips then cover with the marinade and store in the refrigerator overnight:
12 tbsp soy sauce,
5 tbsp brown sugar,
1/2 cup sliced green onions,
4 tbsp minced garlic,
5 tbsp sesame oil,
2 tbsp grated ginger,
1 teaspoon black pepper,
red chili pepper (optional)
Broil at 450F to 500F until sizzling, flip the strips, broil again until sizzling.
Serve over sushi rice with raw sliced bell peppers on the side and pears.
Moose Curry and Moose Pho are definitely runners up.
Thanks for sharing the recipe Steve, we will be trying this one on our barbeque this summer for sure. It sounds delicious!