Some of you may know that a couple of months ago, I went to Norway and Sweden for a few days. I came back from there with quite a few delicacies such as Geitost, Flädersläktet (Elderflower) jelly, Wasa crackers (of course) and smoked moose ham.
A few weeks ago, I decided to use the smoked moose, since the peremption date was approaching.
With that in mind, I improvised a pasta casserole with a Chasseur-like sauce.
I do not recall the exact recipe, as I pretty much went along with the flow, but it went a little something like that:
- fry the smoked moose in a bit of butter, until slightly crispy. Put aside on a plate.
- in the same pan, fry a finely diced onion (I would have used a shallot if I had had one in stead) in a little bit of butter, until golden, but not too brown.
- add a few sliced rehydrated porcini (of which you will have kept the water)
- add the meat to the pan, and flame with a little cap of Gin (the original smoked reindeer stew recipe I was inspired from contained juniper berries, which I did not have).
NOTE: if you flame food, shut down air aspiration! and be very careful with your hair, brows and lashes! ;)
- add a couple of handfuls of spinach leaves (I used frozen spinach, that I thawed completely beforehand, and pressed all the water out of), add the water used to rehydrate the porcini mushrooms and cook until spinach is warm and tender.
- add a dollop of sour cream on top, a little black pepper and salt to taste.
NOTE: the smoked meat may be very salted, so be gentle with the salt!
- pour on top of cooked whole grain pasta (I used penne rigate).
29 November 2009