Moose meat.

[TrkyBob53]

Just wanting to know what others have thought about moose meat from Wash.  Mine is really tough.  Great flavor.  Just plain tough.  Cant even rip apart the cube steaks.  I recubed the last package with one of those little hammers.  Beat the hell out of them, marinated them for a couple of hours.  Then they were AWSOME.   The burger is rubbery.  Tastes good though.  Havnt even tried the roasts yet.

[WAcoyotehunter]

Try thawing it in the fridge for a couple days...then on the counter for a day before you cook it.  I do that with my elk and it helps quite a bit.

[huntnphool]

 Every piece that we have had has been tender and tasty. We had spagetti last night, the sauce made with moose burger and it was fantastic too. My brother in law, who hates any kind of game meat, even loved it. He would not believe my wife that it was my moose meat.

 The only negative I have found is that the steaks cook in a quarter of the time as beef, so that will take some getting used to. FWIW, I'm not sure what everyone else did with their animals but when we hung mine at Outfitters, he split the meat to the bone to cool faster It was ice cold the next morning. When I got it to my butcher the next day he suggested hanging it at his house for a week, which he did before cutting it up. I have no idea if any of this made a difference but so far it has worked out perfect.

[buckhorn2]

We had a elk from New Mexico that was tough like that. A friend who is a butcher suggested we soak the steaks in milk overnight and it made a big difference and we do it with alot of our deer meat now. We put the steaks in a gallon freezer bag and add what ever spices you like and cover the meat with milk it takes the wild taaste and any freezer burnt taste out.

[PA BEN]

The rut was over when phool got his. Thats why I think there tough. My steaks are tough too. Not like leather but tough. Very good taste. The burger is just plan good.

[Wea300mag]

BTKR's thread on canning game meat may help too.

http://hunting-washington.com/smf/index.php/topic,12969.0/all.html

[TrkyBob53]

buckhorn, did you soak it in regular milk?  I had some one tell me to use buttermilk.

[WDFW Hates ME!!!]

I use whole milk, for my game and sturgeon.

[popeshawnpaul]

Every piece that we have had has been tender and tasty.

Yeah, but you were eating backstrap Huntnphool...     Yeah, every moose I've ever had was tough.  Mine was tough except for the backstrap and tenderloin.  That being said, the hamburger was tasty.

[TrkyBob53]

Yeah the straps and the loins are really good.  Cant figure out how to cook the burger so it is not so rubbery.

[robodad]

Of the 2 bulls and 1 cow I got we only made roasts and burger, no steaks, and every piece was yummy, I have even hung a leg for so long I was scraping mold off and it was the best, It grosses my wife out when I do that and she won't eat it so I can't do it anymore but hanging it is likely the best remedy for tough meat !!!

[popeshawnpaul]

Yeah the straps and the loins are really good.  Cant figure out how to cook the burger so it is not so rubbery.

Let's just say I finally got done with all my moose meat after a year and a half and I'm kind of happy I'm back to hamburger...

[TrkyBob53]

Thanks pope!  I guess that means I will be giving more away.

[Bofire]

  are you over cooking? My Moose was great.
Carl

[TrkyBob53]

Nope.  Just cooking till its showing no red.