The last few weeks have made for a chilly winter. Our cold snap hit while we were on a family holiday in Jasper, so we didn’t end up feeling the brunt of it, but we had numbers dipping below -40C with the windchill. While away at the mountains we enjoyed some slightly warmer weather and of course, skiing, shopping, elk meandering along the road and some relaxation.
Today ended up being quite warm, hopefully most of our extreme cold days are over until next winter. I always feel like I’m coming out of hibernation on these warms days, the snow gets a little softer and slushier and it makes me long for something to eat that’s a little on the lighter side.
The other day I marinated a moose tenderloin and used it to make my Goat Cheese Stuffed Moose Tenderloin…seriously they were little bites of supreme goodness. The saltiness of goat cheese paired with the moose and saskatoon glaze was a pairing that simply rocked! Since I had some tenderloin left over, I sliced it, fried it up and decided to do a light lettuce wrap. As I rushed to put them together and photograph them before picking up the kids from school, I wasn’t even sure if these would taste good. My husband stood there asking me what I was making and drooling over the food.
Once the picures were done, my husband and I each grabbed one. Instantly my tastebuds danced and my mind was blown. This super simple lunch idea will definitely be something I make over and over…
For the full recipe head over to In the Wild Kitchen…
In The Wild Kitchen is run Joyce Schmalz. Joyce loves bringing nature to the table weather it’s hunting, fishing or growing her own food, follow her adventures at In The Wild Kitchen or follow her on Twitter, Facebook, Instagram.
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