Moose - Head to Toe - Feb 21st, 2019

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Moose - Head to Toe - Feb 21st, 2019


We are talking moose breakdown like you may not heard of before!

A note from me Lori McCarthy :),

I get approached so often to talk about what I am up to with moose; the cuts I am cooking with and the techniques I am using to make salt brined moose, moose pastrami and cured moose that I figured this workshop is overdue :).

I believe that we can be getting so much more out of these animals and I want to share it with you in the hope that you too can enjoy your animal the way we are enjoying ours. In this workshop were diving into the cuts that you need to ask your butcher for so that you can get the most out of your animal and never again have those cuts in the freezer that you don’t get around to.

I will introduce you to curing, brining and dry curing, so you can make that salt moose with Jiggs Dinner that will rival any salt meat you’ve ever had. We will cover what cuts to cook long and slow and what to do a quick sear on. Were also taking on some parts that maybe you used to leave in the woods, the tongue and the heart, my favourite!

I will be demonstrating some cooking techniques that may surprise you and I’ll send you off with all the recipes.

This may very well change what you do with your animal next Fall.

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This will be a 2 hour, workshop taking place in St. John’s, starting at 6pm.

  • This is The purchase of this workshop is non-refundable or transferable, unless it is cancelled due to weather which may happen within a 12 hour window of start time.

  • This workshop is mostly demonstration with lots of tasting along the way. This is design to arm you with the knowledge to start taking a different approach to how to prepare your moose.

  • Due to the nature of who we are and the experience we are trying to create for you, very few dietary restrictions can be accommodated on this workshop. We will ONLY be serving local wild edibles, game, and fish during this workshop. Please be aware of this before booking.