I’m slowly cooking my way through the moose we’ve got in the freezer. Though, the only way I can deal with this meat is by brining it first. It’s the smell that gets me every time and no matter what you braise it in, a brine is first needed to cut the scent and breakdown the lean muscle in order to render a more moist (er, moister) meat. I did a braised moose before, but was unhappy with the results. Sure it tasted great, but underneath the red wine, there was that subtle hint of gamey-ness that sort of turned my appetite.

Don’t fear, dear Readers! This recipe delivers. Read the rest of this entry →