I never thought I would be eating moose ever in my life when I was young- it never crossed my mind! But when it crossed my plate, I had to have more. This particular cut is quite tough, so getting a bit of a hammering really helps tenderize it! The combo of flour – egg – flour – egg is crucial to getting a delicious finish, absorbing not too much oil, but giving it an almost, fritter-like texture.
Perfect with potatoes of any kind, and some sort of creamy mushroom sauce. You can also sub out the moose for beef, or pork, or chicken – anything that can be flattened basically!
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