Toss together the tomato salad ingredients and season with salt and pepper.īrush husked cobs with oil, season with salt and pepper and grill for about 10 minutes, until tender and charred. Adjust thickness with water when reheating. Add heavy cream and adjust seasoning let sit until ready to serve. Turn the heat down low, add spices and cook until thickened, about eight minutes. To make the polenta, bring the water to a boil in a large saucepan and whisk in the cornmeal. To serve, slice the moose loin and top with mushrooms and port sauce. Add a handful of black currants and a few pats of cold butter and cook just until the berries soften. Add about a cup of port wine and reduce until thickened. To make the port sauce, add a drizzle of oil to the pan and sauté the remaining shallot and garlic until soft. In the same skillet, sauté the wild mushrooms over medium-high heat with 2-3 tablespoons butter, a chopped shallot and garlic clove and the leaves pulled from a sprig or two of thyme, for 4-5 minutes or until the mushrooms have softened and are starting to caramelize on the edges. Set aside, loosely covered with foil, to rest. Combine the ingredients for the dry rub and spread all over the surface of the meat, and place in a smoker with willow wood at 250 F for 1 hour and 15 minutes, or until the internal temperature reads 115 F. Heat a drizzle of oil in a heavy skillet over medium-high heat and sear the moose roast until browned on all sides. Place the cabbage on the sauce, browned side up, and top with the crumbs. To assemble, spread the bagna cauda generously on the bottom of the plate. Transfer to a bowl and mix in the camelina seeds and lemon zest. Let it cool and pulse in a food processor until it’s very fine, the texture of sand. Reduce the heat to 300 F and cook for 15 minutes longer to dry the bread very well. Spread the pieces of baguette out on a baking sheet and toast until golden. (It won’t thicken as much as a mayonnaise, but should be smooth and velvety.)

With the blender running, add the lemon juice and then gradually add the camelina oil to emulsify the sauce. Let rest for 10 minutes before blending everything together until very smooth. In a saucepan, cook the garlic in the milk for 30 minutes, or until the garlic is tender and golden. Sear each wedge very well on one side, then transfer to the oven for 20 minutes, or until tender enough to easily insert a knife. Drizzle some oil into an ovenproof pan and set over medium-high heat.

Cut the cabbage lengthwise into quarters, leaving the stem end intact.

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