The chocolate and chilli brownie was an idea that came to Éric when he was enjoying some dark chocolate he’d gotten for Christmas. Toss meatballs and primavera sauce with pasta or serve with a side of plain wild rice.Season with salt, pepper, mint, and allspice.Add butter, chicken broth, and cream to a pan.Cook in a preheated oven at 400 degrees Fahrenheit for 30 minutes.Take 1 tablespoon of mushroom and mozzarella mix and wrap a quarter cup of meat mixture around it.Combine ground moose, ground pork, egg, bread crumbs, parsley, garlic, chives, cayenne, celery salt, and paprika in a large bowl.1/2 cup heavy whipping cream (or half and half).500g ground moose or venison (extra lean ground beef is okay too).We’re fairly sure that Alice (the Amontillado executive chef) would be appalled by our presentation, but it was delicious. He adapted it to have more of an Aboriginal and creole flavour profile and it turned out pretty well. Stuffed moose balls is a variation of an exploding meatball that Éric had developed for an all-day marathon of Good Omens a few years ago. ‘This is amazing,’ Kennedy said, after trying both dishes. Kennedy ordered, with Jason’s guidance, the Stuffed Mooseballs, which were moose meatballs in a primavera sauce stuffed with mushrooms and mozzarella.
The food was a fusion of Aboriginal, North American Italian, and Creole cuisines.
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