Moose Vindaloo

by Michael
(Calgary and Kazakhstan)

Moose Vindaloo

This is for those who like the spicier side of things..

Moose Vindaloo

It works great with any cut of meat but better to use your tougher cuts and save those steaks for my next recipe.

Meat and marinade
A couple of pounds of moose cut into 1" (2,5cm) cubes
1/2 cup of red wine or cider vinegar
1/4 cup olive oil (or a little less)
+/- 1 tablespoon of salt
2 tablespoons of blueberry jam (or fig jam)
2 tablespoons of garam masala
optional 1/2 minced habenero or 1 small thai chili for that extra bit of heat

Put all of the above in above in your favorite marinading container/plastic bag and stuff it into the fridge for AT LEAST 12 hours, shaking it when you think about it.

Sauce and stuff
1 onion
10 cloves of garlic
1/4 cup fresh ginger
2 cups tomatoes
1/2 to 1 cup of water
Ideally all of the above goes into a blender and sits around for a couple of hours while you do other stuff for this dish.

I do not have a blender in my kitchen in the strange foreign lands where I work so I had to chop it all up as fine as I could get it, boil it all for 10 minutes then mash it with a potato masher until I spilled some boiling liquid on my exposed foot and did the "HOLY COW THAT BURNS" dance around my tiny kitchen for 5 minutes. Then I decided the mix was close enough to blender consistency.

More saucy stuff
1 to 2 teaspoons cayenne pepper
1 teaspoon paprika (smoked if you have it)
1/2 teaspoon cinnamon
1 teaspoon cumin
2 teaspoons black pepper
1 teaspoon chili flakes
1 teaspoon mustard powder
4 teaspoons of brown sugar

In the pot stuff
3 tablespoons of butter
1 coarse chopped onion
A dash more cayenne pepper

Ready to cook

1. Preheat your oven to 450.
2. Grease a pan that is big enough to hold the moose in a single layer
3. Put moose in pan and put in scorching hot oven for about 10 minutes (15 if your oven is a Russian built gas model that swings from 350 to 450 whenever the heck it feels like it)
4. In the pot stuff into a big pot on a medium high heat and saute it all together until the onions are soft (careful with the heat or you will have black, rather disgusting, onion mash)
5. Throw more saucy stuff into the onion mix for about 2 minutes and turn this all down to a low simmer
6. Dump the marinade into the pot
7. The moose should be browned on the outside by now. Gently place it in the pot. Splashing simmering curry sauce does not feel nice on bare skin.
8. Leave it all to simmer as low as possible for a couple of hours.

Serve with rice and a lager.

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