Blackout

This past Sunday was windy; so windy in fact, that when I went on a run/walk in the mid-morning I at times felt as if the wind almost prevented me from taking steps in the direction I wanted to and when I changed direction I nearly had a free ride. There was small branches littering my path as I went.

Upon arriving home, dinner preparations had been started. November is the month for moose hunting and we had fresh meat on hand. It had been butchered only a few days before. It doesn’t get much fresher than this. Usually we soak our game in a salt water brine to much success. This time we had not and so my husband had made slits along both sides of the roast before applying the rub to allow the flavors to reach deep into the roast.
moose roast
The moose roast was rubbed with sea salt, black pepper and a NoMU blend that included, rosemary, thyme, marjoram, mustard, garlic, cumin and coriander seeds. After the rub was applied the roast was wrapped in foil and placed in a baking dish that was surrounded with large chunks of carrots and red onion that received a drizzle of olive oil and a sprinkle of salt and pepper.
moose roast wrapped in foil
Next the meat thermometer was placed and it was baked at 120 C/250 F until the internal temperature reached 60 C/140 F. We placed the roast in the oven and even had a baking sheet full of potatoes and carrots to be soon roasted as well.

Then the power went out. About 200,000 households were without electricity that day and quite a few were still without power also the next couple of days. The meat had reached 47 C/116 F before the blackout. We didn’t open the oven and hoped that the meat would continue to bake slowly. But since the vegetables had not been placed in the oven yet and everyone was getting hungry we had to start thinking of plan B. Since we have a gas stove, we had the option to do something stovetop. I opted for making spinach crepes since it was receiving the popular vote and we have plenty of chopped spinach from our garden in our freezer waiting to be used. As I was frying the crepes the electricity came back on and so our menu for the day was decided since the moose had reached a perfect 60 degrees. We had spinach crepes with thinly sliced moose roast, roasted carrots and onions, and seasoned marscapone dollops. It was very tasty.
sliced roast

Crepes with Spinach
1.5 l/6.3 c milk
1 tbsp sugar
2 tsp salt
1 dl/ 1/2 c wheat bran
2.4 dl/1 c chopped fresh or frozen spinach
11.8 dl/5 c flour (you may subsitute part of the flour with whole wheat flour)
4 eggs
1/2 dl/1/4 c oil

Mix all of the ingredients together with a whisk and allow to rest for a few minutes. Fry thin crepes on a medium hot frying pan.

Marscapone dollops
125 g/4.5 oz marscapone cheese
1/2 dl/ 1/4 c half and half or cream
salt
black pepper
3/4 tbsp NoMU beef rub (rosemary, thyme, marjoram, mustard, garlic, cumin and coriander seeds)

Mix and serve with spinach crepes and thinly sliced moose roast and roasted vegetables.

spinach crepes with moose roast

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38 Comments

  1. Laila, what a brilliant and creative meal you turned out in the end! We live on the other side of the world, but your words are always so descriptive that I can imagine what it must be like to be over there as winter approaches. Run with the wind, it’s a good motto for life! 🙂

  2. Your evening ended in a beautiful meal and even with a few bumps in the road. The spinach crepes and the flavored marscapone look wonderful and thank you for including the recipe in your post. Oh, and I know the feeling of walking/running in a direction when the wind has other ideas.

    1. A walk or a run against the wind can be kind of refreshing, especially afterwards. After coming indoors there is a slight sting to the cheeks and the lungs have received many gulps and gasps of fresh cold air. 🙂 The flavored marscapone really gave the dish its final touch.

  3. You really did handle the power failure very well. I doubt if I would have been so creative and your children are lucky that I’m not their parent. 🙂
    I’ve never had moose meat and wouldn’t begin to know where to find some. For now, I’ll be satisfied with deer meat — if I can find it. Even then, I doubt my dish will look anywhere near as well-plated as yours was.

    1. Deer meat behaves in a very similar way to moose meat. It only has a mild game flavor to it and is quite easy to handle. As for the power failure, we just happened to have the right ingredients on hand and the fact the moose roast was almost done helped as well! 🙂

  4. Laila this looks beautiful, and so unusual, like Finnish tacos with mascarpone dollops in place of sour cream! I’ve never seen moose meat in a recipe ever, so this was a really interesting read.

    1. Thank you so much for the nice compliment! Yes, it was a day where things just didn’t go according to plan…but in the end there was really nothing to complain about since we did get our electricity back fairly quickly.

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