It was so good that mom kept saying "this is so good", and when she finished, she said she couldn't eat another bite. I didn't bother with any starch accompaniment. We simply had baby greens, radishes and sticks of English cucumber. Mom doesn't like salad greens chopped into pieces so that is why the salad greens look as they do. But they are good no matter which way you eat them! I also stir fried some slices of red pepper with mushrooms and stalks of celery. This mixture is what is obscuring the meat somewhat in my photos.
The moose meat has been cut into slices off a slab, pounded and dipped into flour on both sides before frying in hot oil. One must use enough oil so as not to dry out the moose meat which is very lean. Read more about the moose meat here.
Earlier this week, I made pan fried bannock. I've blogged before about oven baked bannock. See here and here. For the pan friend version, you omit the oil/shortening from the recipe. Once you form your rounds or pieces of bannock to be cooked, you heat some oil and fry the bread, turning it over once it has browned. Once cooked on both sides, you lay it on strips of paper towel to blot out the excess grease. Eat. It is especially good with butter and jam.Here is a picture of what the fried bannock should look like.
Just as I was finishing this blog, mom's daily aide came for the night service. Lo and behold she brought some minced buffalo meat. See a photo of a buffalo here. Wow, we are so blessed.
