What do you get when you fuse wild, chemical-free, marsh grass-fed and lean Canadian moose with a traditional, Middle Eastern inspired dish? You get yet another delicious "east meets west" food offering.
As the old saying goes, "you are what you eat", and I am happy to state that I would rather be a wild beast than a tethered cow. We have been lucky enough over the years to largely bypass consumption of industry meat, which in my opinion is the product of unethical practices both in their treatment of animals, and by nature of the chemicals injected in their feed.
My family lives in northern British Columbia and have made hunting and fishing a part of their lifestyle. When my brother brings down a lovely beast, I know that he gives thanks for its sacrifice to feed his family; and that his practices are both clean and humane. I have been the fortunate recipient of his skill and hard work.
If you aren't lucky enough to receive wild ground moose, there are many sellers of organic Bison in Western Canada.
To prepare this delicious dish you will need the following ingredients:
1 lb of lean ground moose (or bison)
2 tbsp of ghee (oil if you prefer)
1 large onion finely chopped
2 tbsp ginger garlic paste (I make my own)
1 cup of whole oats (not quick)
2 green chilies chopped
1 bunch of fresh mint finely chopped
1 tsp ground cumin
1 tsp garam masala
1/2 tsp red chili powder
1 tsp paprika
1 free range egg
*(you can substitute masalas for 2 tbsp of Shan Seekh Kabab masala mix; available in import food stores)
Add enough boiling water to oatmeal to soak and set aside. In a pan saute onions in ghee on low heat until lightly browned, (about 10 minutes). Add ginger garlic paste and chopped green chilies and saute for another three minutes. To this add remaining masalas and about 4 tbsp of water to form a paste. Once the paste reduces, add the oatmeal and continue to saute until reduced to a thick brown paste.
In a mixing bowl add the meat, chopped fresh mint, salt, egg and onion masala paste. Combine ingredients until well blended and refrigerate for an hour.
Preheat oven to 425 F. Form the meat mixture onto bamboo skewers, approximately 1 inch thick. Bake for 10 to 15 minutes, checking to ensure the center is cooked but do not let them dry out.
Remove from heat, dress with yogurt sauce* and serve hot with tabouleh or roasted potatoes.
Yogurt sauce combine:
1 cup of plain yogurt or dahi
juice of 1 lemon
1 tbsp of zaatar mixed spice (available in import stores)
1/4 tsp salt
