This dish is a old Newfoundland favourite, a reward for the hunters after a long day in the woods.
Anyone that have cooked moose before would know that moose is a tough meat to work with, you need to build your flavours. Slow cooking it will be your best results, even though it’s hard to wait.
Hard bread is also used for fish and Brewis, if you are a Newfoundland or from the east coast you know what hard bread is but if you are not from Newfoundland I will give you a little back ground on this lovely bread we call hard bread.
Traditional Newfoundland Fish & Brewis
Hard bread can be purchased in a east coast store and sometimes in different provinces they have a east coast store available to purchase products. If not you can go online and google hard bread and they will direct you to sites that you can order from, or maybe you know a friend from the east coast that can send you a bag of hard bread.
But it’s just a dried bread made off simple ingredients ” flour, water and sea salt for the purpose of longer shelve life and replace regular bread, years ago it was store in your pantry for many meals and for big family’s and fishermen will take them on there boats when they go out to sea for long periods of time.
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Moose meat you like it or you don’t there is no in between, but for the people that like it you also need to change up the usual way you cook the meat. I remember my Dad cooking big roasts of moose meat and marinating it over night in so many different ingredients and he would never tell you.
Then for the percentage of people that Don’t like moose meat you can do whatever you like with the meat and they can’t bring themselves to even try it, and that’s ok.
This recipe for moose and Brewis was suggested by my brother in law and he makes this meal often but again he is not going to give you all of his special ingredients and he did suggest that I make a video. Which brings be back to my original topic about people from different communities within Newfoundland they make the same recipe but just makes it a little different. But it is still called Traditional Newfoundland recipes, that’s what makes it so interesting.
I have another recipe for moose meat if you are interested in trying it.
Traditional Newfoundland Moose Stroganoff
Traditional Newfoundland Moose Roll
When you are cooking with moose meat you almost need to babysit the meat, by letting it cook slow so the meat will be tender and have the right amount of seasonings but not to much salt. Take a few minutes and look at the video and then make yourself this delicious meal for Traditional Newfoundland Moose and Brewis. Enjoy
https://www.bonitaskitchen.com/cookbook
Continue on this the recipe for Traditional Newfoundland Moose and Brewis.
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