Moose Meat

Steve

Steve

Well-known Member
Location
Massey, Ontario, Canada
I still have some Moose Meat (frozen) and I was wondering if anyone had any ideas what to do with it..
They are strips of meat and usually I pan fry them..

Any other ideas ????
 
I have a little Yukon cookbook that has quite a few recipes for moose, here's a couple of the simple ones...

Hunter's Stew

Moose meat in 1 1/2 in. cubes
Potatoes (fresh or dehydrated)
Onions
Carrots

Sear meat, and cook with vegetables over medium heat. When fully cooked, add flour and water thickener, salt and pepper, a tablespoon of Worcestershire sauce, and Yukon mushrooms if available. You can also add bannock or dumplings.

___________________________________________________________________________________________________________________________

MooseMeat Hash

Mix together:
2 or 3 cups of cooked rice, a can of tomatoes, a half pound moose meat cut into small pieces, 1/4-1/2 teaspoon of sage, clove of crushed garlic. Heat thoroughly in skillet or in oven, add salt, pepper, onion powder to taste.


___________________________________________________________________________________________________________________________

Spiced, Braised Moose

3 lbs. lean meat

1. Pleace meat in crock or casserole dish with cover, cover with a mixture of:
1 teaspoon salt
1 teaspoon pepper
t tablespoon dry mustard
1/2 teaspoon thyme
1/2 teaspoon sage
1 cup of dry red wine or tomato juice

2. Place in fridge and turn daily for one week.

3. Remove meat and brown in 500 Farenheit degree oven for 15 minutes; reduce heat to 300F and add:
1 cup cooked chopped mushrooms
1 tablespoon of tomato paste

Cook until reduced to 2 cups of gravy...serve with meat. (4 servings)

_________________________________________________________________________________________________________________

They also have recipes for patties, barbeque, smoking, jerky, mulligan, roasting/baking, etc.
 
My moose pic...

attachment.php
 
Steve...never had moose meat, but we do a lot of venison. I use it mostly as I would use beef, but mainly in stews and chili. I make a stroganoff out it occasionally, served over noodles. I grind it like hamburger in the food processer, and throw in some onion and cheap bacon for fat, as venison is to dry otherwise, because it is very lean. I also slice it very thin, and make jerky out of it, mainly for dog treats though. If you make it for yourself season it however you like it.

I would be interested to know how the flavor and texture of moose compares to venison. The deer we have are well fed with corn and rice bran by all the hunters around here 3-4 months prior to hunting season, so they don't have the gamey flavor that deep woods deer have. I do soak mine in buttermilk overnight before using it which will tenderize it and remove any gamey flavor, particularly from a buck.

It looks like there are some interesting recipes above. I see the one that says to marinate it for a week. I wonder if that is because it is gamey or tough?

SeaBreeze..Those are great pictures. Where were they taken?
 
In the Gunnison National Forest where we go camping sometimes, beautiful scenery and lots of wildlife.
 
I think a lot of wild meats benefit from marination for tenderness, and it does take away any gamey flavor that may put off some people's taste.
 
Thanks everyone..
The meat I have are thin strips and cook very fast.. They are NOT thick enough to make cubes..
I also have all those sites, but I was just wondering if anyone had any special way they would prepare Moose Meat..
What I usually do is pan fry them for just a wee moment on both sides and serve it with a side dish..
I have several packages in the freezer all about one pound each and all thin strips...
I have noticed that if the strips are overcooked, you can use them as shoe soles....

As far as having that "wild" taste, I never noticed that.. A bit rich but not as rich as Bear meat.. Beaver Meat is really tender and very tasty and easy to cook......


PS ........ Any good recipes for both Bear Meat and Beaver Meat ????
 
I don't have any personal experience cooking wild game, but I imagine marinating would be the best thing to tenderize. It may be crazy, but how about baking it in a dish with tomato sauce, and topping with mozzerlla cheese, like a veal parmesian? Is your bear and beaver meat in thin strips also? Couple of recipes for those in the Yukon Cookbook too.
 
Steve...I spent most of yesterday preparing venison for the freezer. I ground some of it and added some cheap (higher fat content) packaged bulk sausage, along with some fennel seed, sage, red pepper flakes and a bit of cajun spice to make a breakfast sausage. We tried some for breakfast this morning and it turned out great. I don't know if moose meat is as low in fat content as venison which requires added fat for ground meat used for hamburger and sausages.

I still have much more to process today, ran out of steam yesterday. Luckily, it's cold enough to let it sit on the screened in porch until I finish it. It's a lot of work preparing the meat for the freezer, but it sure is worth it. We don't waste anything that is edible, right down to jerky from the trimmings and smoked leg bones for dog treats. What is left after rendering is taken out to the woods to feed the woodland critters. They hit the jackpot this time with all the snow on the ground.
My hubby feeds corn and rice bran to the deer all winter so they have something to eat during the lean months. We don't hunt for sport, only to supplement our grocery budget and only what we can use.
 
Bear Steak

(bear should be young and tender)

Rub steak with sliced onion and spread generously with butter; sprinkle with salt and pepper. Broil in hot oven, turning frequently. Cook at least 20 min. per pound. Bear meat when cooked, should be treated as pork.

____________________________________________________________________________________________________________________________

Braised Brown Bear (3 lb. roast)

1. Trim off fat and cut into chunks 2 or 3 inches square. Cover with water, and simmer slowly for about a half-hour.

2. Marinate in 2 cups tomato juice for 24 hours (or wine if preferred)

3. Remove meat; pat dry, and rub well with garlic. Dredge in flour, and brown on all sides in dutch oven, using about 2 tablespoons oil, butter or bacon fat.

4. Add one onion, stuck with 3 whole all-spice or 2 whole cloves; 1 carrot sliced, 1 stalk celery, sliced; 2 cups water and 1 cup seasoned broth or tomato juice. Cover and simmer slowly until tender, about 3-4 hours. Add whole peeled carrots or bear root, and whole potatoes if desired, during the last hour of cooking.

___________________________________________________________________________________________________________________________

Roast Beaver

1. Clean and strip off fat, including scent glands. Soak in water to cover with 1/4 cup vinegar added, overnight.

2. Wash meat, pat dry, and place on rack in roasting pan. Add 1/4 cup water. Brush roast with butter, cover and bake in moderate oven.

3. Take off the cover when the roast is half cooked; and add a cup of vegetables, finely chopped: onion, celery, carrots. Finish cooking with the lid off, adding more water if necessary until the meat begins to fall from the bones.

_________________________________________________________________________
 
You must log in or register to reply here.
Back
Top