Have you ever tried moose meat? So glad to meet friends from all over the country and the world. A friend in Canada made moose stew this evening. She writes:
“moose meat stew turned out absolutely gorgeous!!!!! ” 🙂
Moose are hunted as a game species in many of the countries where they are found. Moose meat tastes, wrote Henry David Thoreau in “The Maine Woods”, “like tender beef, with perhaps more flavour; sometimes like veal”. While the flesh has protein levels similar to other comparable red meats (e.g. beef, deer and elk) it has a low fat content and the fat that is found is made up of a higher proportion of polyunsaturated fats (rather than saturated fats).
Cadmium levels are high in Finnish elk liver and kidneys, with the result that consumption of these organs from elk more than one year old is prohibited in Finland. Cadmium intake has been found to be elevated amongst all consumers of elk meat, though the elk meat was found to contribute only slightly to the daily cadmium intake. However the consumption of moose liver or kidneys significantly increased cadmium intake, with the study revealing that heavy consumers of moose organs have a relatively narrow safety margin below the levels which would probably cause adverse health effects.
Dr. Valerius Geist, who emigrated to Canada from the Soviet Union, wrote in his 1999 book Moose: Behaviour, Ecology, Conservation:
Those who care most passionately about moose are—paradoxically—hunters, in particular people who live in wilderness and rural communities and those who depend on moose for food. In Sweden, no fall menu is without a mouthwatering moose dish. The Swedes fence their highways to reduce moose fatalities and design moose-proof cars. Sweden is less than half as large as the Canadian province of British Columbia, but the annual take of moose in Sweden—upward of 150,000—is twice that of the total moose harvest in North America. That is how much Swedes cherish their moose.