Ground Moose
Ground moose is made from a variety of muscle groups, both softer and tougher, so it maintains a balanced texture and rich flavor. It is firmer than roe or venison, but when ground, it is easy to process and prepare. Unlike other types of wild meat, moose has a mild, sweet aftertaste that harmonizes harmoniously with the naturally rich, but not overly intense aroma of the wild.
— HOW TO MAKE
Since ground moose is lean, it is important to prevent it from drying out when cooking. It is often recommended to add a little fat – butter, oil or fatty meat. When shaping ground meat or other products, do not press too hard – the less you process, the softer they will remain. Cook over medium heat and avoid long cooking at high temperatures to preserve juiciness. If stewing, add enough liquid so that the meat absorbs moisture and remains tender. Before cooking, let it warm to room temperature, and after cooking, let it stand briefly to distribute the juices evenly.
— BEST
Spaghetti with Bolognese sauce
A classic Italian dish in Lithuanian. Simple, cozy and always delicious – just like at home in Italy!
