This afternoon I was on CBC Radio for my food column Home on the Range. We talking about one of my favourite Saskatchewan foods - wild game. We had a good discussion and the phone lines were buzzing. I mentioned that I had a favourite way of preparing moose. So, here it is...
Sopas is Portuguese for soup. I adapted it from Saveur magazine. Originally, this recipe was made with beef in large quantities for a church dinner. However, it is terrific with moose. You’ll need a piece of muslin 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 the heat to low and simmer for 5-6 hours, stirring occasionally, until the meat is very tender.
Lift out the meat to a large plate and shred it with two forks. Discard the spice bag. To serve, place a piece of bread in the centre of a bowl. Scatter on a handful of shredded meat. Pour on a ladle or two of broth. Sprinkle with mint and serve.