Soup with moose - the Indian way

Elk meat is not that common on menus in India, to be more precise, I have never seen it in restaurants. BUT, it must be mentioned that India is almost as big as a continent and no one has been to all the restaurants there. It wouldn't surprise me if one day we found a place where they use that kind of meat. Well, here is my contribution with flavors from my "spice makeup box", as Wenche Andersen called it the first time I met her on Good Morning Norway in 2003. For this recipe, I think it has been fine to use moose rind, but if you have a sense of hunting and have access to moose meat with bones, it should be boiled for about 3 hours so that the meat comes off the bone. A Norwegian palate would probably not spice such a soup at all since it is such a tasty meat? I am therefore excited to hear feedback from those of you who try this. The amount of spices is my suggestion, feel free to start with a smaller amount and try your hand at it. The test rabbits were very enthusiastic about this.

SPICY SOUP WITH MOOSE MEAT

6 tablespoons oil

1 teaspoon cumin

1 onion, sliced

3 cloves garlic

1 tbsp grated ginger

400 gr elk rind

1 teaspoon turmeric

fresh chili in rings

2 teaspoons salt

2 tsp dried fenugreek (own advertising)

500 gr vegetables of your choice (I used mushrooms, carrots and leeks)

6-8 dl water

Procedure:

• Heat oil, add cumin and onion strips.
• Once the onion has browned a little, add the garlic, ginger, meat pieces and spices.
• Cook for 20 minutes and add water. When the meat is tender, add vegetables as desired and cook until everything is tender.

Enjoy!