Elk

Moose

The moose is a large, even-toed ungulate mammal belonging to the deer family, known for the impressive antlers of the males and its robust body. It is found primarily in forested and cold regions of the northern hemisphere, especially in countries like Canada, the United States (particularly in Alaska), Russia, Finland, and Scandinavia.

In the culinary world, moose meat is highly valued for its intense flavor, low fat content, and high protein content, in addition to being an excellent source of minerals like iron and zinc. It is a lean and healthy meat, ideal for those seeking nutritious and tasty options, whether in stews, braises, roasts, or grilled meats.

In Latin America, although the moose is not a native or common animal, it may be known or referred to in some contexts as elci or simply alce, retaining its original name due to the absence of an established local synonym. In regions where big game hunting and game meat cuisine are developed, its meat can be found in markets or in imported recipes.

Its use in cooking requires careful preparation to highlight its firm texture and distinctive flavor, with marinating the meat and cooking it slowly being advisable.