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

Glaze
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

Meatballs
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.