Noah, savy moose meat?
- Thread starter splitshot
- Start date
This site may earn a commission from merchant affiliate
links, including eBay, Amazon, Skimlinks, and others.
Squewer & grill.
first i would quarter it b/c i dont know how you could get a whole moose on a spit......
Moose are thin in the loins so strips and porters will small, but i would still cut them into steaks. basically i would break it down like a steer......
Cooking??? I havent eaten moose except for some jerky and it was some damn good jerky...........so that being said, i say make jerky out of the entire thing
I can give you a name and number to call on how to cook it.
They guy lives off of legally taken big game, that he shoots.
Shasta Valley Chain Saw
Yreka, CA
Ask for Tom or Janice.
They guy lives off of legally taken big game, that he shoots.
Shasta Valley Chain Saw
Yreka, CA
Ask for Tom or Janice.
I'd say it depends how old it is. If its a big rutty old bull, you're gonna get a different flavor than a younger bull. My bull was fantastic eating, much better than elk and deer.
Recipes:
Drag it thru seasoned flour it and pan fry it.
Marinade steaks in 2/3 Yoshida's 1/3 red wine vinegar for 36 hours and then BBQ.
Basically I've done everything with wild game that can be done and it's all been excellent.
Recipes:
Drag it thru seasoned flour it and pan fry it.
Marinade steaks in 2/3 Yoshida's 1/3 red wine vinegar for 36 hours and then BBQ.
Basically I've done everything with wild game that can be done and it's all been excellent.
Ok, jerky, shave the balls-drag thru flour, and don't drop it in the swamp.
And if all else fails, call Tom And Janice
Thanks, any more?
Call Tom and Janice before you jerky, shave the balls-drag thru flour, and drop it in the swamp.
They may be able to recommend some good cook books.
i would really think it would be similar to a beef animal as far as cooking.......prolly cooked a little more thoroughly due to CWD. Prolly more roast and braised cuts
Ok, jerky, shave the balls-drag thru flour, and don't drop it in the swamp.
And if all else fails, call Tom And Janice
Thanks, any more?
I think you got it...lol
The moose balls taste pretty good. You've gotta cook them Swedish meatball style.
splitshot
Head cook, Bottle washer, and Peace keeper.
Moose is awesome. Generally speaking, vinegar in the marinade helps to cut the gameiness. Whacking the steaks with a meat tenderizer also helps sometimes.
It depends a little on the animal but there's enough meat to experiment a bit.
It depends a little on the animal but there's enough meat to experiment a bit.
hey noah -
do you have any cut charts for deer. i normally cut the hind quarters up into steaks, back starp into steaks, tenderloin leave whole for roast, everything else gets ground up for chili meat.
i know a lot of people like to make the buterfly steaks, but over than that do you have any ideas.
do you have any cut charts for deer. i normally cut the hind quarters up into steaks, back starp into steaks, tenderloin leave whole for roast, everything else gets ground up for chili meat.
i know a lot of people like to make the buterfly steaks, but over than that do you have any ideas.
yeah that's what i was looking for.
thanks
thanks
Wild Game
I live on deer and elk that I shoot (legally).
If the meat tastes gamey (sp?) - when you take it out of the freezer soak it in slatwater to thaw it out. The salt draws the blood (and It think the wold taste) out of the meat.
Marinate it overnight or a few hours. Citrus and vinegar based stuff helps tenderize it. I just use whatever's in the fridge - salad dressing, worchestershire sauce, soy sauce, wine, etc.
I also cut up my own meat (even cut up a buffalo a few weeks ago)
and when you're cutting up the steaks cut across the grain of the grain of the muscle.
Incidentally, I've found that by processing my own animals, I get more, better tasting meat. It seems that the butchers around here like to keep the tenderloins for themselves, don't have as much time to get all the meat off the bones, and mix up good clean meat with dirty foultasting meat for burger and sausage.
I've tasted moose a couple times and it tastes great, I'm envious.
I live on deer and elk that I shoot (legally).
If the meat tastes gamey (sp?) - when you take it out of the freezer soak it in slatwater to thaw it out. The salt draws the blood (and It think the wold taste) out of the meat.
Marinate it overnight or a few hours. Citrus and vinegar based stuff helps tenderize it. I just use whatever's in the fridge - salad dressing, worchestershire sauce, soy sauce, wine, etc.
I also cut up my own meat (even cut up a buffalo a few weeks ago)
and when you're cutting up the steaks cut across the grain of the grain of the muscle.Incidentally, I've found that by processing my own animals, I get more, better tasting meat. It seems that the butchers around here like to keep the tenderloins for themselves, don't have as much time to get all the meat off the bones, and mix up good clean meat with dirty foultasting meat for burger and sausage.
I've tasted moose a couple times and it tastes great, I'm envious.
I live on deer and elk that I shoot (legally).
If the meat tastes gamey (sp?) - when you take it out of the freezer soak it in slatwater to thaw it out. The salt draws the blood (and It think the wold taste) out of the meat.
Marinate it overnight or a few hours. Citrus and vinegar based stuff helps tenderize it. I just use whatever's in the fridge - salad dressing, worchestershire sauce, soy sauce, wine, etc.
I also cut up my own meat (even cut up a buffalo a few weeks ago)
Incidentally, I've found that by processing my own animals, I get more, better tasting meat. It seems that the butchers around here like to keep the tenderloins for themselves, don't have as much time to get all the meat off the bones, and mix up good clean meat with dirty foultasting meat for burger and sausage.
I've tasted moose a couple times and it tastes great, I'm envious.
dude, this is almost inchohearant babel...
i am sure it is good info but it is painful to read...
user name ought to be babblefish..........