Following on from my story about Moose Hunting in Norway (Elgjakt), here is a recipe for elggryte, a traditional moose stew utilising the flavors of the forest. Gryte means pot in Norwegian, and what better way to cook in the colder months than with everything stewing together in one pot.
The mountainous regions of Norway are famous for moose and other types of venison. These meats are used in a variety of dishes such as karbonader (meat patties), kjøttkaker (meatballs), pølser (sausages), and spekemat (cured meats). Stews are a great way to tenderize the meat and concentrate the flavors. They are warming and filling, and easy to make. Best of all, they cook together in one pot and can be made both indoors and outdoors. (more…)
The tree branch cracks as my shoe presses firmly against it, pushing it deeper into the forest floor. The noise, though quick to pass, makes me hold my breath as I freeze every part of myself in anticipation of whether that one step will be enough to grab the attention of the mighty elg, moose, as it stands firmly planted atop the mossy floor. Movements must be feather-like and graceful. The silence and passage of time evoke a sense of kinship with the animal. Nothing is rushed. Nothing is taken for granted. This is a journey. And this journey begins long before such an encounter.