Скачать или смотреть I cooked Moose fillet (and it was pretty tasty!)

Apparently the AL written in marker on the vacuum pack is Latvian for Alnis which means moose, but I don't know, I thought anything on a moose would be way bigger than that, but whatever it was, it was seriously delicious. Anyway, here's the recipe:

1kg Waxy Yellow Potatoes, medium sized, peeled and halved
1 Moose fillet, (or other red meat fillet)
Arugula
3 Red Onions sliced into rings about 5mm thick
1 Cup of Breadcrumbs
1 Tablespoon of Fennel Seeds
Half a bulb of garlic, peeled and minced
Olive Oil
1 Cup Store Bought Mayo
3 Tap Runny Honey
2 Tsp Spicy English Mustard
1 Tsp Coriander Powder
Salt/Pepper
Optional - Lemon


Get your meat fillet out of the fridge, let it warm up a bit. Pat it dry, then salt it liberally. Once that salt has dissolved, pat it dry again, rub with mustard, and an even grind of pepper all over. Leave this to sit while you work on the potatoes.

Par boil the potatoes until just shy of cooked, then shake around in a generous lug of olive oil and roast at 230°C until golden and crispy (about 20mins). Turn off the oven and leave in the warmth. You can also do this by frying on the griddle if you're cooking outside.

Back to the meat, fry on a ‪@razorgriddle‬ , turning occasionally to get an even sear, until you reach a doneness of about 53°C and leave to rest.

In the meat juice, add the garlic and fennel. Lightly toast on a low-medium heat until the garlic is beginning to caramelize and the fennel is fragrant. Add a little oil and then add the breadcrumbs. Toast the breadcrumbs and mix it in.

Next to it, on a lightly oiled surface on a medium heat, fry the onions until soft and slightly charred.

For the sauce, in a bowl add the mayo, honey and mustard, the coriander powder and mix until well combined. If it's too sweet for your liking add just a touch of lemon to give it a sour edge.

Plate it all up with arugula and lashings of the sauce and let everyone dive in.

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