Dry Aging the Moose

Dry Aging the Moose

moose meat I stopped by to get some moose liver yesterday and look what’s hanging in the garage — a moose in quarters! It’ll be there for about ten days or two weeks while the MH is in Michigan hunting grouse with a client.

I know a lot of people are grossed out by this part, but what can I say? I think there’s a part of me that must always have wanted to be a butcher — I find the process of breaking down carcasses into something lovely to eat fascinating.

It’s part of the reason I’m looking forward to making the pancetta (the pork belly is still on order) or the terrines I’m planning to do with the moose liver. The more I garden, and get meat and eggs and (soon!) milk from people I actually know, who knew the animals, the more skeeved out I get by industrial food. It’s creeping up on me, this localism.

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