Maple Glazed Moose Skewers
Harvesting a moose is a privilege that only a handful of hunters can experience every season. Wilderness cooking is a way for Sébastien Ouimet to connect with nature and pay tribute to the animal.
This recipe for maple glazed moose skewers is simple and a great way to introduce you to outdoor cooking!
400 g moose cut into 16 medium-sized cubes
4 King Oyster mushrooms, cut in half
4 mini yellow onions, peeled and halved
5 mL (1 tsp.) whole-grain mustard
30 mL (2 tbsp.) sunflower or grapeseed oil
30 mL (1 tbsp.) pickling spices
Salt and pepper to taste
60 mL (2.5 tbsp.) maple syrup
- Mix the old-fashioned mustard, sunflower oil, spices, salt and pepper in a bowl.
- Add the moose cubes to the marinade, mix well and let marinate in the refrigerator for at least 12 hours in an airtight dish. We suggest you prepare the mixture the day before your trip to the forest.
- Prepare a generous ember
- Find some balsam fir branches and peel off the thorns so you can use the branches as a skewer for your ingredients for extra flavour.
- Skewer pieces of meat, mushrooms and onions in any order on the trimmed fir branches. We recommend 4 pieces of meat, 2 pieces of mushroom and 2 pieces of onion per skewer.
- Place a small grill over the embers of your fire and let it warm up for a few minutes. Place your skewers on it, and with a brush or a branch of fir with thorns, glaze your skewers with the maple syrup.
- Turn the skewers to cook them evenly, lacquering the outside each time.
- We suggest serving it medium-rare. Once cooked, let rest for 3 to 5 minutes and enjoy.