Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: jrebel on October 09, 2019, 09:29:51 AM
-
With all these moose hitting the ground.....what are your favorite moose meat recipes; Roast, steak, stew, canned, burger, etc. etc. etc.????
I personally think moose meat is some of the mildest meat out there and really benifits from a good sauce or gravy. I have two roast thawing and will be slow cooking one and smoking the other. Pics to come in a couple days.
How do you all like to cook yours??
-
Mine was best after sending it through the grinder. Toughest wild meat I’d ever had
-
What Nock Nock said. My cow (11.5 years old) was a bit on the tough side. Canning is great too. Big fan of that. I've ground a lot of burger and have made a lot of sausage. Roasts go in the instant pot or smoked like a brisket, long and slow.
-
I think the age makes a big difference in toughness. Last years bull is tender as any cow elk I've ever eaten. I do like the minute steak....AKA cube steak for tenderness. The burger is always a good hit around my house.....sloppy joe, spaghetti sauce, patties, ect.
-
My bull as tough as a tire. Ended up canning it and finally ate the last jar a couple months ago at 5 years old. Canned was by far my favorite.
-
Ive been fortunate and have had nothing but tasty critters. I handle it just like Black angus, but most of my cooking is on the cue, so the lean isnt as much a factor.
-
For a tough old bull I made "moose au jus" (moose-au-juice) (Also works will old bull elk or tough deer)
Put tough steak in crock pot. cover with beef broth/bullion and top with onions and a little garlic if you want. Cook on low all day or overnight until meat falls apart. Remove meat and shred with fingers, removing gristle and fat. Strain "juice" , throw away onions ect. and thicken clean juice with a roue (2T flour in 1/4 c. water added) boil until it makes a thin gravy.
Put meat on french rolls with cheese/grilled onions/mushrooms. Melt if you want. Dip into au jus gravy and enjoy as a french-dip sandwich. yummm
-
I especially like the “ Throwaway onions“ part. :chuckle: Never have understood how anybody can eat those nasty things
-
Just got done eating some panko breaded moose heart. Egg wash, Panko (itialian style), fry in oil and dip in a little Katsu sauce. Now that was a good lunch. :tup: :tup:
-
What I learned about my old bull was hamburger is never tough and the salami is good.
Fliesitdies
-
Interesting to hear how tough the meat is. It's been years ago but my cousin made me a moose steak for dinner as a trade for work I had done on his place. To this day, I swear it was the best steak I have ever eaten. Thrown on a hot cast fry pan for a few min's a side and done. Melted in your mouth and his seasoning was perfect.
-
Knock's moose was tough. I had a steak off his and it surprised me as well. My 2018 bull was as tender as can be. Other than age.....not sure why one would be tough and the other not. Both were very tasty though, moose is a very mild meat in my opinion.
I have two roast in the crock pot right now for tonights dinner. Just checked them and they are falling apart tender.....YUMMMMMMM
-
Burgers with bacon ends ground in it on the barbecue on a quality bun with all the fixins you like! :drool: :tup:
-
i thin cut tenders up last night, flour, egg, panko (with my mix of seasonings in there) and fried. was so good and tender. will do the same with back straps. did the thin slicing and cooked in a cast iron two nights ago in butter and turned out pretty dang good as well.
-
Hank Shaw's book Buck, Buck, Moose is certainly worth checking out for some good all around big game recipes (to include moose, deer, elk, etc.).
https://thebiggamehuntingblog.com/best-hunting-books/
