Our family, like many others, connects while preparing and eating fabulous food.
We enjoy the challenge of harvesting wild game from the mountainous Alaskan terrain, and our successful hunts serve as the foundation for many of our family recipes. We often drive as a family to local farms for the ingredients for our side dishes, enjoying both silly and serious conversations. We even lengthen our trips, taking the scenic routes, to marvel at our toddlers’ ever-expanding minds as they talk. The process of gathering what we eat is a source of joy.
We also enjoy thinking about how we get each thing that we eat. When we process wild game at home, we talk about what it took to get that meat on our table. Having our girls pick kale from our garden reminds them of the effort it took to grow it. We appreciate the effort.
When the stove is fired and the cabinets are opened, sprinkles of spices add the finishing touches to our meats and vegetables. Our bellies eagerly join the conversation, tipped off by the pleasing aromas of the coming meal.
Our kitchen is a gathering place for family and friends and is where fellowship and food culminate. We round the table and hold hands to pray with grateful hearts. Thankfulness doesn’t seem to touch the emotion we feel while spending this cherished time together nourishing our bodies and souls. Fixing and sharing these Alaskan meals is a process that draws us closer as a family and leaves us with many loving memories.
Puerto Rican Moose
- 1.5 lbs ground moose (any wild game burger will work)
- 1 large yellow onion diced
- 1 bunch of kale
- 2 medium-sized white sweet potatoes peeled and cut into large chunks
- 1 tablespoon turmeric
- ½ tablespoon coriander
- ½ tablespoon garlic powder
- Salt and fresh ground black pepper to taste
- 1-2 tablespoons coconut oil
- In a large pot, bring 4 quarts of water to a boil and add sweet potatoes
- In a skillet, sauté onions in oil with a few pinches of salt until translucent
- Once onions are translucent, add in ground moose to brown it
- Add in turmeric, coriander, garlic powder, and black pepper.
- After the seasonings have had a chance to meld, add the kale
- When the kale has softened, add in a few splashes of water to moisten the dish and help make the kale more tender.
- Once the sweet potatoes are soft, mash ‘em up and place them in the bottom of a wide bowl.
- Load up your savory moose and kale on top of potatoes and enjoy your Puerto Rican-themed wild game dinner.