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Moose Bone Broth with Roasted Maitake and Breadcrumb Gremolata
This elegant dish is best served for a light meal like lunch. The crispy roasted mushroom and toasted breadcrumb gremolata in this dish contrast so nicely with the silky, flavorful broth. Maitake (hen of the woods) mushrooms work best for this dish, but whole clumps of oyster mushrooms or even a fresh chicken of the woods would be fine. Maitake mushrooms can be found growing under oak trees in the early autumn or at specialty grocers like Whole Foods, Farmer’s Markets, or Eatalys.
Likewise, feel free to use any wild game bone broth, though I must say, moose broth has a certain richness that goes particularly well with the roasted mushroom. You can also smoke the bones for the broth rather than roast them for a much smokier broth at the end.
- Prep Time20 min
- Cook Time2 hr
- Total Time2 hr 20 min
- Ready in9-12 hours
- Yield2 servings
Ingredients
For the Bone Broth (makes more than needed for this recipe)
- 5 -10 lbs moose bones, silverskin, tendons, and scraps
- 2 large carrots, halved
- 2 large onions, halved
- 3 stalks celery
- 1 head garlic, halved
- 2 bay leaves
- Maitake scraps (optional)
- Kosher salt
For the Mushrooms
- 1⁄2 lb maitake (hen of the woods) mushroom, cleaned
- 3 tablespoons olive or sunflower oil
- Salt and pepper
- 1 tablespoon butter
- 2 cups moose (or any wild game) bone broth
For the Topping
- 1 teaspoon butter
- 1 clove garlic, minced
- 1⁄2 cup fresh bread crumbs (scraped out of a baguette or torn off a piece of white bread)
- 1 tablespoon minced fresh parsley
- 1 teaspoon lemon zest
Preparation
For the Bone Broth (can be made in advance)
Preheat oven to 450°F.
Spread bones and vegetables on 2 baking sheets and transfer to oven for 30 minutes. Flip everything on the baking sheets and cook for another 15-30 minutes, or until well browned.
Transfer bones and vegetables to a large stock pot and cover with water. Bring to a simmer and let cook for 8-12 hours.
Strain well. Taste for seasoning and add enough salt to season the broth lightly. Broth can be pressure canned, frozen, or kept in the fridge for under a week.
For the Mushrooms
Preheat oven to 425°F.
Drizzle oil over the maitake in a large bowl, then toss it so that the oil gets into all of the nooks and crannies. Season with salt and pepper.
Put onto a baking tray or skillet, and dab small pats of butter around the maitake.
Roast for 30 minutes, or until the mushroom is golden and crispy.
Heat the bone broth gently in a pot.
For the Topping
Meanwhile, melt the butter for the topping in a small skillet over medium heat. Add the garlic and breadcrumbs and cook until golden and toasted, stirring often, about 3-5 minutes. Remove from heat and mix in the parsley and lemon zest.
Cut the maitake in half if necessary and place each piece into a bowl. Ladle over the bone broth, then sprinkle with the breadcrumb topping. Enjoy!
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