We had the pleasure of being accompanied by Jean-Philippe on our last moose-hunting outing to the Dunière wildlife reserve. After a long day walking in the rain and the cold, hoping to encounter an animal, nothing could have enlivened us more than the smell of JP's keftas grilling over the fire.
A simple and easy recipe that you can reproduce on your next camp outing, or simply in the comfort of your own kitchen. These moose, pistachio, and balsam fir keftas pay tribute to the harvested animal and are best enjoyed with family and friends
Moose, pistachio and balsam fir kefta with tzatziki sauce.
Serves 4-6 persons.
Ingredients
Keftas
- 2 pounds ground moose
- 300 ml roasted and crushed pistachios.
- 2 green onions, chopped.
- 3 garlic cloves, minced.
- 1/2 cup finely chopped balsam fir shoots.
- 1/2 cup chopped fresh mint.
- 2 tablespoons cumin seeds.
- 2 eggs.
- 1/2 cup panko breadcrumbs.
- Sriracha sauce to taste.
- Zest and juice of one lime.
- Salt and freshly ground pepper.
- 1 dozen balsam fir branches or skewers.
Tzatziki Sauce
- 750 ml plain Greek yogurt.
- 500 ml fresh cucumbers, diced finely.
- 1/2 cup snipped spring onions.
- 1/2 cup chopped fresh dill.
- 1/2 cup finely chopped balsam fir shoots.
- 2 cloves garlic, finely chopped.
- 3 tablespoons of olive oil.
- Juice and zest of one lime.
- Salt and freshly ground pepper.
Method
Keftas
- In a large bowl, mix all ingredients with your hands.
- Cover with plastic wrap and refrigerate for about 2 hours.
- Next, shape your keftas into cylindrical shapes around your chopsticks, taking care not to leave any air in them.
- Place the keftas on a rack, either over a fire or on a baking sheet covered with parchment paper, in a 350-degree oven for about 25 minutes, turning them once halfway through cooking.
Tzatziki Sauce
- Mix all ingredients in a bowl.
- Place kefta sticks in a serving dish in the center of the table.
- Cover with tzatziki sauce and chopped mint.
