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Life in Quarantine

Life in Quarantine in Edmonton, Day 3: Fear Factor

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EDMONTON, ALBERTA – It’s starting to gnaw on my mind, which has some OCD traits. My mind is more of the “obsessive” part of OCD, without the “compulsive” aspects. When I start thinking about something, either a problem or a situation or something that I know I need to deal with, I’ll obsess over it until it’s “over.” Impulsive? Yeah, I’ve been that, often to my detriment. But I’m starting to think: “I just know I’m gonna have to try some of that elk, moose and deer meat sitting in my freezer during this two-week quarantine.”

As I sit here in my Airbnb in Day 3 (technically at least, I hope I get credit from the authorities for being in my place before midnight of the 18th) I still have plenty of the food I showed you yesterday, the normal food. My media friend buddy who lives up here (who wants to remain anonymous for now) not only picked me up at the airport with several bags of groceries, but also gave me this bag of “wild game” meat:

In the plastic bag is venison, or deer meat. Moose meat is marked, and the other meat not marked is elk.

I grew up in New Hampshire, where hunters are everywhere and everyone eats venison and maybe elk and moose too, but I preferred Celeste frozen pizza and Devil Dogs. I’m your typical, culinarily-unexciting American. I know, I know. I’ve eaten plenty of poultry and regular beef in my life, plenty of pork and seafood too. So why not some meat from other sources?

I don’t know, I’m just, no pun intended, chicken about it.

To try or not to try. I know I’m going to have to. I will feel ashamed if I don’t.

The last time I tried something really “exotic”, food-wise, was a Rocky Mountain oyster. More than a few people, when I first moved to Denver, said I would never be a “true Coloradoan” until I ate my first Rocky Mountain oyster, which if you don’t know what they are made of, here you go.

I’ll be honest, I thought I was going to puke after sliding that RMO in my mouth. I almost did. It was gross. But I ate it. I’m a true Coloradoan.

I feel the same pressure now with my unsolicited freezer full of wild game. I’m in freakin’ Canada after all. So many Canadians – and more than a couple Americans – have told me that all three meats are “delicious” and that I won’t regret it. Just like they always say “the needle won’t hurt” (it does) and “your body will get used to the freezing water” (you don’t). Am I being led down the same kind of primrose path?

I guess I’ll find out. Maybe.

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Adrian Dater - Kiss and Larry Bird fan. Writer with @Gambling and @Bookies. Previously Denver Post, SI, Bleacher Report to name just a few.

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Jon

You’re thinking way too much about it. If you used the meat in a hamburger helper type of meal you wouldn’t know the difference between it and beef. Season the steaks up really well and they’ll taste good. Moose can be pretty tough so maybe hit it with a tenderizer for a while if you have one.

Mike B

Just learn how to cook. Red meat whole cuts get cooked to medium rare, no matter where they’re from. Treat game like ribeye unless it’s ground or a white meat bird.

Mike B

Members of the deer family are the same, just more lean. Get a Thermapen and take it to about 122F, pull it and let it rest.

Ryan

In my experience moose is better cooked slow and long.. like in a slow cooker, which is why I’m not a fan of moose steaks. Moose roast, sausages and burgers are where it’s at though lol

T-Town Josh

Slice some of those suckers up and make jerky! If you do not have a food dehydrator there hang it in the oven for half a day at super low heat. Sounds like you have plenty of time to obsess about that delicious meat in the oven. Its very lean and will do nicely. Just my .02

Nicolas Babcock

Elk is the best red meat I’ve eaten. I entertained picking up hunting just to be able to eat it all the time. Instead I order it when ever it’s on the menu.

Erica Uphouse

Not a fan of venison at all… Elk is not too bad..ive never had moose. I dont care for game meat (i dont even like lamb) but if i had to i can eat elk (prefer bison or buffalo). So if you arent a fan of game meat…you probably wont like this very generous gift.

Kenneth Moore

I would never self quarantine because of some phony disease

John Mauss

If you add spice (think nachos, for one example) you can’t tell the difference.

Rabid Rotty

With moose meat make sure you cook it thoroughly, what I do is marinate it in root beer and a table spoon of brown sugar for 24 hours in the fridge, and put it in the oven on low for 3 hours then throw the steak on the grill. Comes out perfectly tender and the flavor explodes. BTW welcome to Edmonton

Michael Andrew Taylor

Welcome Adrian from a Flames fan in Edmonton! We’re happy to have you and hope you find time to enjoy all of the things that make YEG unique. Be sure to try some of that game, I’m quite sure you’ll find it tasty – don’t let your oyster experience dissuade you.

Delores

The meat you have is all very lean remember. I would marinade the steaks with oil, salt and pepper on the counter for 15 minutes before cooking and it should act like beef. I would even add butter to the pan to help with the cooking. Lean as can be. The moose hamburger would make a nice meat sauce. Good luck!

AJ

Try the Italian Centre shop. They have delivery! I recommend the Italian sub sandwich.

Colorado's premier coverage of the Avalanche from professional hockey people. Adrian Dater, Editor-in-Chief. Part of the National Hockey Now family.

This site is in no way associated with the Colorado Avalanche or the NHL. Copyright © 2019 National Hockey Now and Adrian Dater.

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