CHILI LIME MOOSE
1 pound moose inside roast, thinly sliced
Juice and zest of 2 limes
2 cloves garlic, crushed
2 scallions, finely chopped
4 tablespoons fish sauce
2 tablespoons vegetable oil
2 thai chilis (or other hot pepper, remove the seeds for a milder dish), finely chopped
2 tablespoons brown sugar, divided
Vegetable oil, for cooking
1. Place sliced moose in a dish large enough so that the slices don't clump up. Mix together lime juice and zest, garlic, scallions, fish sauce, vegetable oil, chilis, and 1 tablespoon brown sugar and season to taste with salt. Pour marinade over moose and let sit for a few hour or up to overnight.
2. If pan searing - heat a large drizzle of vegetable oil in a large skillet over high heat until shimmering then add the moose. Cook until moose begins to brown, then sprinkle with remaining brown sugar and continue to cook until sugar has caramelized, about 3 minutes. Let rest before assembling sandwiches.
3. If grilling - mix together 1 tablespoon brown sugar and 2 tablespoons vegetable oil. Heat grill to high heat and grill moose until beginning to brown. Brush with sugar mixture and cook until sugar begins to caramelize, about 1 minute. Let rest before assembling sandwiches.
1 baguette, sliced into 4 pieces then in half
Sliced lettuce (iceberg or romaine)
1. Spread each piece of baguette generously with mayonnaise, then top with any or all of the additional toppings then sliced moose. Serve with a lime wedge.