Ground Moose Meat Loaf Recipe

In Sweden, where there are dangers of car collisions with this animal, this traffic sign is very common. (They are rather popular and desirable with tourists as souvenirs too:).

This large specie in the deer family is known as an elk in Europe and a moose in North America. The Swedish word is 'älg'.

I get moose meat from successful hunters in my neighborhood from time to time. Most people appreciate the wild taste. When I tell people around here that I don't like the 'gamey' taste of elk, I get a surprised glance.

Anyway, elk is some of the best wild game meat that you can get - healthier than beef. Furthermore, it has many other benefits. It is extremely lean, and the meat can be kept in the freezer for a long time. I use it like beef with various seasonings to cover the wild flavor. I never try to enhance the 'gamey' flavor.

INGREDIENTS:
Serves 4
* 500 grams ground moose (elk) meat
* 50 ml porridge oats
* 100 ml cream
* ½ tablespoon potato starch
* 1 egg, beaten
* 1 teaspoon salt
* ½ teaspoon black pepper
* 1½ teaspoon ground cumin
* 1 garlic clove. pressed
* 2 tablespoons parsley, finely chopped

METHOD:
1. In a large bowl, lightly beat the egg.
2. Add everything except for the ground meat.
3. Set aside for 5 minutes, then add ground meat and mix well.
4. Shape into a "loaf" shape.
5. Bake on parchment paper lined baking sheet at 225°C [440°F] for about 30 - 40 minutes, or until juices run clear - a thermometer should read 70°C [160 °F].

The tangy, warm, strong aroma of ground cumin tames the wild flavor.