Sunday, September 26, 2010

GWH - gentleman who hunts

It is that time of year again:  hunting season.  My husband, GWH, goes hunting every year.  It is his passion.  And every year at the end of the hunt, he starts planning for next year’s hunt.  He lives, eats, breathes hunting and plans everything to the umpteenth degree. 

GWH stands for Great White Hunter, as a few friends and I jokingly call him, but it may as well stand for Gentleman Who Hunts.  When you think of a hunter, do you conjure an image of some trigger-happy, red neck in an Elmer Fudd hat whose main goal is to put a trophy head on his wall?

Think again.  When I think of a hunter, I think of someone who is passionate about nature and the outdoors, someone who cares about the future of the animals that he hunts as well as their ecological environment.  I think about someone who is honest about where his food comes from and only takes what he needs, someone who appreciates that the lives of these animals are used to sustain ours.  I think about someone who is dedicated to carrying on these traditions and passing them on to future generations, traditions that promote companionship, camaraderie, and respect for nature.

For me, to sit down to a table knowing that the meat that we are eating is completely organic, from an animal that lived in its natural environment, is very satisfying.  Yes, I used to be one of those who were squeamish at the mere mention of wild meat.  But seriously, people, our meat does not come from a conveyor belt in the meat factory.

So, alas, my Robin Hood will leave me once again.  I have learned to keep my whining to a minimum.  (You’re going for how long?!)  I know better than to try to stifle his passions just as he knows it would be futile to try to stop me from reading, writing or cooking but I will miss him, dearly, once again.  Be safe, GWH.
Chili-Lime Moose Meatballs
¼ cup (50 mL) soy sauce
2 tbsp (30 mL) lime juice
2 tsp (1 mL) ginger root
2 tsp (10 mL) curry paste
2 garlic cloves, pressed
¼ cup (50 mL) honey

1 lb (450 g) ground moose
¼ cup (50 mL) plain dried bread crumbs
1 egg
2 tsp (10 mL) grated fresh ginger root
¾ tsp (4 mL) salt
1 garlic clove, pressed
¼ tsp (1 mL) ground cayenne pepper
2 tsp (10 mL) curry paste
2 green onions, sliced
Lime wedges (optional)
Whisk together soy sauce, lime juice, ginger root, curry paste, honey and garlic in small bowl. 
Combine moose meat, bread crumbs, egg, ginger root, salt, garlic cayenne pepper and curry paste in a medium bowl; mix well. 
Using level small scoop, form moose mixture into 40 meatballs. Place meatballs in (12-in./30-cm) skillet; cook over medium-high heat 8-10 minutes or until browned, turning frequently. 
Remove skillet from heat. Pour glaze into skillet; stir meatballs to coat. Place meatballs onto serving platter and top with green onions. Serve with lime wedges, if desired.

Yield: 20 servings
U.S. Nutrients per serving (2 meatballs and about 2 tsp/10 mL sauce): Calories 70, Total Fat 3.5 g,
Saturated Fat 1.5 g, Cholesterol 25 mg, Carbohydrate 4 g, Protein 5 g, Sodium 200 mg, Fiber 0 g

Note: Meatballs can be cooked and frozen 3 days in advance. To reheat, place frozen meatballs in skillet with ¼ cup (50 mL) water. Cover; heat 7-8 minutes or until hot. Remove from heat; stir in glaze.
Curry Paste:  I used Patak's Vindaloo Curry Paste.  A red Thai curry paste would work as well.

© 2009 The Pampered Chef Recipe

This post is also shared through Hearth and Soul Blog Hop.


  1. I think hunting is way more admirable than buying mass produced meat at the supermarket. So I commend your husband! These meatballs sound awesome...such great flavors. I don't think I'll be able to find moose anytime soon but I bet these would be great with some grass-fed beef!

  2. Marvelous post! Well done.


  3. Joanne - I love that we have a freezer full of organic meat. He just left this morning for his hunt and hopefully he is successful again this year. These meatballs really are delicious! My daughter thought this recipe would be good for sliders as well. I haven't tried it yet but it sounds good. And yes, grass-fed beef would be great as well.

    Don - Thank you.

  4. i can't tell you how much i enjoyed this post. my husband is a hunter as well. he looked at me the other day and said, it seems our venison supply is getting low, i should get working on my hunts. i am a bit envious of your moose is my fave. i am going to try this recipe both with venison, but i am also going to try the glaze with chukar--it looks so delectable!

  5. I agree with your philosophy 100%!! It's pure love to sit down to food that you or a loved one hunted/foraged. LOVE! I'm so glad you shared this with the hearth and soul hop this's exactly what I love to read!

  6. We are not hunters, and will have to sub in some beef, but this looks great, thanks.

  7. Christy - Moose meat is my favourite as well. I still find venison a little gamey sometimes but I guess it depends on how it is done. We get a Kolbassa made from venison and everybody loves it. I wasn't sure what chukar was, I had to google it. The glaze would probably be really good with it.

    girlichef - Glad you enjoyed the post. The best ones seem to come from the heart. "Write from the heart, right from the heart"

    Melynda - The original recipe used beef and I substituted the moose meat so I am sure it will be very good.

  8. Hello cook of the house and welcome to the hearth and soul blog hop! so Glad you could join us so I can now follow your blog. I too find that conscious choices related to animal harvesting and eating feel much healthier to me than conforming to other people's norms on a subject. I also find it admirable that you allow your husband his passions as he allows you yours. I have been with my husband for 26 years and I have 100% belief that THAT is the way to go! I would certainly love to try your moose meatballs. We do not have moose on long island, but when I see my dear friends in washington state, we always try and have some elk! Thanks again for sharing on the hearth and soul hop and I hope to see you again next week! Alex@amoderatelife

  9. I have never eaten moose - and I would love a freezer full of hunted meat. My husband doesn't hunt - he did all that as a child and just doesn't have the time now. The meatballs sound real good! Thanks for sharing with us at the hearth and soul hop!

  10. If my hunters ever bring in the Moose, now I will know what to do with it. Your recipe looks great.
    Thank you...

  11. This looks really good and it's that time of year (for warm meatball dishes, not for me venturing out for moose!). I imagine the lime adds a nice tang.

  12. I had moose burgers once when I was a little girl, and I honestly believed I was eating beef. (In fact, when I was told it was moose, I thought my Dad, who was a real kidder, was joking!) It really does make lovely burgers and meatballs, and I do like how you have added the chili and lime. (I'd happily eat moose again, but as I live in England now I haven't had it in ages!) Hope the hunt goes well and your GWH is back home again soon!

  13. Hooray! I am soooo very excited that you linked up with the Hearth and Soul hop this week and shared this wonderfully passionate post. I, too, have a freezer full of game, and wouldn't have it any other way. I think it's a "win" from any angle that you look at it. I'm really looking forward to seeing more of your recipes.

  14. Those meatballs look amazing. We don't have moose in New Zealand, but I totally agree with your philosophy.

  15. I have hunted and fished all of my life for the majority of my food and couldn't imagine it any other way. Your recipe looks great and I'm glad to have found your site.


  16. Hi! I shared this post in a "best of the blog hop" link love post. Thanks again for linking up!

  17. I wanted to thank you again for linking this beautiful post to the Hearth and Soul hop. I want as many people as possible to read it, in hope that they can understand what it means to hunt and eat game meat, so I'll be featuring your post among my Best of the Blog Hop this week.


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