Saskatchewan Menu of the Week -- 29 October 2005
Breakfast – Pancakes.
Lunch – Chocolate bowtie croissant (from Christie's Bakery)
Dinner – Raw carrots. Yellow pea 'fava' on bread. Moose Sopas. Ice cream with cherry sauce.
MOOSE (OR BEEF) SOPAS
Sopas is a Portuguese beef stew. I found the original recipe in Saveur magazine. I tried it with beef and moose. I actually prefer the moose, but the beef is good, too. The coriander, tomatoes and mint were from my garden. The moose was a gift from our friend, Jeff, an avid hunter.
You’ll need a piece of cheesecloth or a tea ball.
1/2 tsp whole allspice berries
1/2 tsp whole coriander seeds
1/2 tsp whole cloves
3-4 pound moose roast
4 cloves garlic, peeled and chopped
2 bay leaves
1 large onion, peeled and chopped
1 cup tomato sauce (I used 1/2 cup sauce and 1 cup tomatoes)
1 cup tomato paste
1/2 cup red wine
1/4 cup ketchup
1 tsp cinnamon
Salt to taste
3 cups water
Day-old French or Italian bread, sliced
Chopped mint for garnish
Secure the allspice, coriander and cloves in a piece of cheesecloth or tea ball.
Put this bag of spices in a large pot with the meat and everything else (but the bread and mint). Cover and bring to a boil. Reduce heat to low and simmer for 5-6 hours, stirring occasionally, until the meat is fall-off-the-bone tender.
Scoop out the meat to a large bowl and shred it with two forks. Discard the spice bag.
To serve, place a piece of bread in the centre of a plate or bowl. Scatter on a handful of shredded meat. Pour on a ladle of broth. Sprinkle with mint and serve.