Elan Bourguignon and Spaetzle
If you aren’t lucky enough to have access to a moose brisket, you could of course use other game meats like bison or elk or stick with beef – any which way, this is a great recipe.
Ingredients
Meat
- 4 quarts water, 4 litres
- 3 tbsp kosher salt divided, 45 ml
- 3.5 lbs moose brisket, 1.5 kg
- 1 cup flour, 130 g
- 3 tbsp salted butter
Instructions
- Boil water with 1 tbsp salt.
- Simmer moose brisket for 10 minutes to remove any strong flavours. Drain water.
- Once cool, cut brisket into 2-inch cubes, pat dry. Toss cubes in flour with 2 tbsp salt until completely coated.
- Melt 3 tbsp salted butter in large deep casserole pot with a lid. Sear meat cubes in small batches, setting aside when finished. Once cooled, meat can be stored sealed in the fridge until needed.