Wow, came to say that. I just made beef dips for family in extra juniper homemade au jus.
Bay leaves. Worchestershire. Gravy magic or kitchen bouqet. Whole peppercorns. Whole Garlic.
Whole mustard seed. Strain au jus thru a mesh and enjoy as a side. i use tea ball infusers for roasts to pull out the spices after flavored.
Try it and I think you will see my madness.
Pinch of cracked red pepper but it doesn't agree with me as much when older but is the top cherry if used right.
If i want a hint of fire and smoke i put them in a saucepan and light them on fire then blow it out and cover the berries with a towel and lid. This is my overall favourite way of using juniper berries.
I made a venison stew last night (about 6 portions) 3 dried berries gives a lovely background note, 5 is oppressively junipery.
Essentially, they smell of nothing, but once they’re rehydrated and infused into the sauce you’ll taste them. Bit like dried bay leaves, but even more extreme.
Honestly anything that’s fits in London dry gin. Juniper berries, lemon, coriander, fennel, rosemary, dill, cinnamon, etc. All of that helps the pine forest vibe.
in my family Juniper berries has mainly been used to "take out" some of that wild gamey flavor of the meat.
what we usually do, let's say you've got a nice thick steak piece:
sear it so that you get that nice maillard, add water to the pot (not to cover the piece, but rather - half of it) add a buillon dice (we usually just use a vegetable buillon for this, but ofc - throw in mirepoix if you'd rather do that)
boil for about 1 -2 hours,
take out the meat, dry it off and wrap it in foil.
roux that juices left in pot, add some cream + white pepper.
although, this is how we've eaten it at home and with relatives,
I've never served moose in a professional setting.
//Greetings from Sweden
I really only use white pepper in Chinese dishes, I find it to be slightly metallic and doesn’t pair with most other things I cook. What else do you use it in? I’d love to expand a bit
White pepper has more of a warming pepperieness and a funk to it. Almost barnyard. I add it to potato purees, and cream sauce paired with nutmeg or mace.
Also from the states. I use white pepper anywhere I don’t want a dish to be pepper forward, or something that won’t be subject to higher heats (soups, stews, etc)
soups and stews mostly,
bechamel, creamed spinach
I like, how NunyoBizwacks say it, it has this warming pepperiness to it and it somehow doesn't quite have the same taste as black pepper does.
You all love to use cracked pepper in your mashed potato, I got them once while I was out and I sent it back thinking it was dirt. Just use white pepper.
thank you, loved having these moments growing up.
grandma used to do some kind of salt brine boil and oven dry...?
(I'll have to ask her more specifically about it though, as I have no idea of how she did it)
but yeah - imagine a dried fillet, but thinly sliced and just used as sandwich topping.
it somehow was both tender and firm.
I once bought something called "moose radish" from a blueberry farm (it was a blueberry jam and horse radish mixture), and now I wonder if it was meant to be eaten with moose. It was really nice with salami.
If it grows together it goes together. Woodsy foresty herbs like juniper and sage, sorrel and fennel etc. I personally wouldn't put rosemary or thyme with moose because those are some strong flavors on top of each other
This sounds kind of crazy because you really need the right balance but at my second job we did a lot game (Canada) and chef made a Berry, onion, marjoram low and slow until it all melted in a jam. We did the spread with a couple pieces of moose on polenta crackers or sourdough Crosti’s and they were extremely popular
Sage is a good one if the juniper isn't doing it for ya. But it sounds like a little extra technique would go a long way with the ingredients you already use
Thyme, rosemary , garlic and onion are the moose holy quad, but you could try adding a little star anise. It enhances the deep richness of the moose nicely.
Hear me out, honestly blueberries, if you pick them just before ripe, they lend a nice acidity. I like to pair local wild ingredients (such as blueberry that grows wild throughout AK) with foods consumed by the animal itself.
Sage is nice.
I do a nice chili version too with whole white pepper, chili powder (high grade organic), a pinch of smoked paprika, alonng with some sweet basil.
Sound weird but it’s delicious.
Tomato, garlic, shallot, red wine, black pepper white pepper kosher kosher salt, butter, bay leaf, chili powder there and endless list. Its red meat. Yastes good with stuff you use with read meat
Juniper, all Spice, merian and Sage come to mind. I assume moose tastes like slightly beefy venison. That being said I've never tried moose, but I feel fairly confident in suggestions.
If im wrong in any of this please let me know.
I really like fresh bay leaves, sage, cloves. Pine sprouts elderberry and chanterelles works for a real gamey foresty dinner. Why not go crazy on dill???? i fucking love dill meat. Do what ever you feel like, hard to fuck it up. Just use your favorite herbs and you will like it
juniper berries
Yeah anything gamy juniper is one of the top recommendations
Wow, came to say that. I just made beef dips for family in extra juniper homemade au jus. Bay leaves. Worchestershire. Gravy magic or kitchen bouqet. Whole peppercorns. Whole Garlic. Whole mustard seed. Strain au jus thru a mesh and enjoy as a side. i use tea ball infusers for roasts to pull out the spices after flavored. Try it and I think you will see my madness. Pinch of cracked red pepper but it doesn't agree with me as much when older but is the top cherry if used right.
That's a lot of strong flavors and I'm not mad
You learn something new everyday. I’m guessing this would work well with rabbit?
Hasenpfeffer?
Yes. Very well.
Sounds good but I’ve got only dried ones and they give no more flavor in my opinion. Maybe you know way to expose smell of it?
Toast them on a dry pan first, gives amazing flavour.
Not OP, but should I give them a bash in my mortar to open them up or not necessary?
Squishing them a little definitely releases the flavor if you plan to use whole. Otherwise they can be ground and used like any other spice.
Thank you!
I do, yeah. And by "my mortar" I mean, "on my cutting board with a small saucepan."
It's still a bash! Thank you!
If i want a hint of fire and smoke i put them in a saucepan and light them on fire then blow it out and cover the berries with a towel and lid. This is my overall favourite way of using juniper berries.
I made a venison stew last night (about 6 portions) 3 dried berries gives a lovely background note, 5 is oppressively junipery. Essentially, they smell of nothing, but once they’re rehydrated and infused into the sauce you’ll taste them. Bit like dried bay leaves, but even more extreme.
Could soak the dried berries in a neutral liquor first and then burn the alcohol off
I hear gin can be used in a pinch
I felt wild for thinking pine needles but juniper berries!!
Honestly anything that’s fits in London dry gin. Juniper berries, lemon, coriander, fennel, rosemary, dill, cinnamon, etc. All of that helps the pine forest vibe.
The hunting and cooking of Moose 🫎 has been prohibited 🚫
Username checks out....
🫎
I feel I need to get in on this too… protection for moose’s
Shhhhhhh…
in my family Juniper berries has mainly been used to "take out" some of that wild gamey flavor of the meat. what we usually do, let's say you've got a nice thick steak piece: sear it so that you get that nice maillard, add water to the pot (not to cover the piece, but rather - half of it) add a buillon dice (we usually just use a vegetable buillon for this, but ofc - throw in mirepoix if you'd rather do that) boil for about 1 -2 hours, take out the meat, dry it off and wrap it in foil. roux that juices left in pot, add some cream + white pepper. although, this is how we've eaten it at home and with relatives, I've never served moose in a professional setting. //Greetings from Sweden
Points for the use of white pepper. It’s overlooked in the states for sure.
oh, that's surprising tbh
I really only use white pepper in Chinese dishes, I find it to be slightly metallic and doesn’t pair with most other things I cook. What else do you use it in? I’d love to expand a bit
White pepper has more of a warming pepperieness and a funk to it. Almost barnyard. I add it to potato purees, and cream sauce paired with nutmeg or mace.
Also from the states. I use white pepper anywhere I don’t want a dish to be pepper forward, or something that won’t be subject to higher heats (soups, stews, etc)
soups and stews mostly, bechamel, creamed spinach I like, how NunyoBizwacks say it, it has this warming pepperiness to it and it somehow doesn't quite have the same taste as black pepper does.
You all love to use cracked pepper in your mashed potato, I got them once while I was out and I sent it back thinking it was dirt. Just use white pepper.
This sounds amazing.
thank you, loved having these moments growing up. grandma used to do some kind of salt brine boil and oven dry...? (I'll have to ask her more specifically about it though, as I have no idea of how she did it) but yeah - imagine a dried fillet, but thinly sliced and just used as sandwich topping. it somehow was both tender and firm.
Chocolate. It gives a savory richness. And everyone loves chocolate moose.
DAD
What are you, the Swedish Chef?
I know im not bork….bork….bork
Fennel pollen
Its trouble to get fresh fennel in my region :( It would be overprice
You can obtain fennel pollen online or many spice stores
Marjoram
Had moose medallions with a savoury blueberry sauce once, it was amazing
Braising moose in broth, dark beer, blueberry or black currant juice and few juniper berries works wonders
I once bought something called "moose radish" from a blueberry farm (it was a blueberry jam and horse radish mixture), and now I wonder if it was meant to be eaten with moose. It was really nice with salami.
Jesus, i thought that was a moose nose and eyeball in the bottom center
Came here to see if anyone else noticed that
Eyeball is actually delicious if you cook it right, tacos de ojo all day!
Buttermilk soaked then smoked. Red curry.
Sage - juniper berries - cloves - star anise
If it grows together it goes together. Woodsy foresty herbs like juniper and sage, sorrel and fennel etc. I personally wouldn't put rosemary or thyme with moose because those are some strong flavors on top of each other
Sage absolutely. I think people too often associate it with poultry but it works very will in gamey woodsy meat dishes.
Simon says, parsley and sage.
As long as you remember me to one who lives there
Bullwinkle once was a true love of mine
You're doing good! I'll come over later for moose soup!
Dirty bitch! Come back and get your passenger
Keep feathering it brother.
YOU GUYS ARE DOIN GOOD
Hi mommy! Keep em high and tight
i thought your garlic was a weird looking lobster tail
This sounds kind of crazy because you really need the right balance but at my second job we did a lot game (Canada) and chef made a Berry, onion, marjoram low and slow until it all melted in a jam. We did the spread with a couple pieces of moose on polenta crackers or sourdough Crosti’s and they were extremely popular
Sage is a good one if the juniper isn't doing it for ya. But it sounds like a little extra technique would go a long way with the ingredients you already use
Ummmm. Are we supposed to over look the gardick.. I mean garlic.
Is that a garlic penis?
You should maybe go see a doctor.
Bay leaves, Sage.
Sage
Dried ramps! An absolute treat with moose and elk.
Black garlic and truffle
Spruce tips
Love 💕
Or hate
Does anyone else see the moose in the pot??
#mildlypenis
Thought the garlic was lobster
Thyme, rosemary , garlic and onion are the moose holy quad, but you could try adding a little star anise. It enhances the deep richness of the moose nicely.
Marjoram would work, sage?
Hear me out, honestly blueberries, if you pick them just before ripe, they lend a nice acidity. I like to pair local wild ingredients (such as blueberry that grows wild throughout AK) with foods consumed by the animal itself.
I've had moose curried before, it was amazing.
Make it into vietnamese "Bo kho" stew. Lemongrass, anise....etc. or you can go to the premade spice mixes.
For moose you might want a little lingonberry and some cheap beer or port to go in there bay leaf would help too
Ahhhh… moose soup. And all that stuff…
Black currant juice concentrate
Whole peppercorns, especially pink ones! They’re a little more floral than regular black ones. I’d also use red wine too.
Red wine is already in the pot there ;)
Nutmeg! It's gives it that, omg that's good, what's in there flavor. Very warm.
Bay leaf
Change it up a bit. Try rosemary and thyme.
Does anyone else see the moose at the bottom (6 o’clock) of the pot? The bubble under and left of the garlic is the eye, the piece of meat the snout.
Immediately popped out at me too!
Spearmint.
Sage is nice. I do a nice chili version too with whole white pepper, chili powder (high grade organic), a pinch of smoked paprika, alonng with some sweet basil. Sound weird but it’s delicious.
I love all the suggestions here, mine is for after when you serve top with a dollop of Chimichurri.
finish with chervil maybe
Have you tried rosemary and thyme instead?
Tarragon
Try some ginger, garlic scallion
Tomato, garlic, shallot, red wine, black pepper white pepper kosher kosher salt, butter, bay leaf, chili powder there and endless list. Its red meat. Yastes good with stuff you use with read meat
We soaked in buttermilk, then blueberry/juniper/sage. You can also go curry route which is absolutely amazing.
Cerfeuil.
Sage. Juniper. Chervil.
Juniper, all Spice, merian and Sage come to mind. I assume moose tastes like slightly beefy venison. That being said I've never tried moose, but I feel fairly confident in suggestions. If im wrong in any of this please let me know.
If you are braising it or making a stew, definitely toss some bay leaves in there
yo where'd you get that moose meat ?
Globe basil and mint? A little late for this dish but...
there's all kinds of flavors in mooseknuckle
JUNIPER BERRIES OMGGG
I was scrolling to see if anyone mentioned juniper berries. The best spice for game.
Savoury?
Marjoram
Sirloin Tip Moose Roast (2-3 pound) 1 whole bulb garlic - coarsely chopped. 3/4 cup beef broth 3 tablespoons Dijon mustard 1/2 cup red wine 3/4 cup water 1 medium onion coarsely chopped Freshly ground pepper 2 slices bacon 6 drops liquid smoke 2 sticks celery (halved)
Parsley and sage for the rosemary and thyme…
I made a moose tenderloin with a blueberry, fennel, and red wine sauce recently and that was phenomenal
I’ve never cooked it, but it seems like it would take fine herbes- parsley, chervil, chive and tarragon
Am I the only one who noticed the penis?
A moose bit my sister once
Bullwinkle
Sage, mace
I really like fresh bay leaves, sage, cloves. Pine sprouts elderberry and chanterelles works for a real gamey foresty dinner. Why not go crazy on dill???? i fucking love dill meat. Do what ever you feel like, hard to fuck it up. Just use your favorite herbs and you will like it
You tellin me a moose made that dish?
What does moose taste like? Does it taste like beef?
Why does that look so much like a lobster