Sunday, November 3, 2013

Moose + Curry

curry mooseballs


I know, sounds fairly yuck. But they aren't really "moose balls" per se, and TH swears they are delicious.


Moose hunting is a serious fall activity for many Alaskans. A good sized male moose allots about 500 lbs of freezer meat. I grew up eating moose, and therefore never developed a taste for beef. While I no longer eat red meat, TH likes it occasionally, preferring the wild game variety. We are not hunters, but we are the lucky recipients of my dad and brother's hunting bounty.

Of course, feel free to substitute any ground meat in this recipe if you don't have access to moose.

Mooseballs
2 lb ground moose meat
1/2 onion, chopped
4 cloves garlic, chopped
1 tsp, ginger diced
1 1/2 T madras curry powder
1 tsp salt
1 tsp pepper
2 eggs, beaten
1/2 cup hemp seeds (optional)

Mix together the above ingredients and roll into balls. Bake at 350 degrees for 20-25 minutes. While the meatballs are baking, prepare the curry sauce. 

Curry Sauce
2 T coconut oil
4 garlic cloves, chopped
1 T ginger, diced
can coconut milk
three hefty dashes fish sauce
2 T curry paste (red, green, whatever you have)
1 tsp tumeric
1 T sweetener (honey, coconut nectar, sugar)
1/4 tsp chili powder
2 cups chopped kale

curry


Saute the garlic and ginger in the coconut oil in a large wok over medium heat. (It will smell heavenly.) Add the remaining ingredients, except for the kale. When the mixture starts to bubble, turn to low and simmer for ten minutes. Place the baked meatballs and the kale in the sauce. Stir very gently. When the kale is limp, but still slightly crisp, the dish is ready. Enjoy over rice, quinoa, zucchini pasta, or whatever sounds delicious.


curried moose meatballs

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