The second course of Saturday night's dinner was a play on "mousse" . . . a faux avocado mousse topped with sous vide cooked moose.  The avocado component was a "faux" mousse because real mousse is an egg-based dish and there's no egg in this dish.  Instead, it's just avocado pureed with some lemon juice, champagne vinegar, salt and pepper.  The moose was hunted by my brother-in-law in Alaska.  It was a top round steak, which is a cut that's generally a little tough and often cooked awhile.  I threw caution to the wind and cooked it sous vide style for 30 minutes at 150°F.  Why?  I don't know.  It was an experiment, but it turned out well.  I took this photo the day after and the meat had turned a bit gray overnight, but it was nice and pink when served.  Also on the plate is some balsamic vinegar and the plate is topped with fresh, grated horseradish.  I was batting two for two going into the third course.  And the wine was flowing!