View Full Version : Moose Meat Ideas?
So a friend just got back from Alaska and brought with him 30# of moose meat. It's now in my freezer because his wife thought the idea of moose meat disgusting. I told him he could bring it here and I'd cook up something great. There is ground moose, moose sausage, italian moose sausage (which just seems little wrong) and moose steaks.
I've been thinking about this and trying to find some recipes but I'm a little nervous about it. Although I wouldn't admit it to them, I'm a little apprehensive myself since I've never eaten it before.
I thought you guys might have some ideas since a lot of you are not only great cooks (and chefs!) but hunters.
Help Please!
Peregrino
10-21-2009, 11:44
Don't be bashful; grab the bull by the horns and go for it! :p Flavor is supposed to be unique to the meat, it doesn't taste like chicken (or beef) - nor should it. Fat content is the critical issue; pick a cooking method to match the cut of meat (Penn?). Otherwise do as you would similar cuts of beef. If you're still hesitant, any quality game cookbook will give suggestions. Next time you do a pot roast (beef to test technique before risking the moose) try red wine or balsamic vinegar in the liquids. It's good on its own merit plus it tenderizes and flavors.
Saw an episode of "Living in Alaska" several years ago where the family was dreading another winter of moose meat. Mom had already tried every possible combination including "Moose Mac" (chili mac made w/moose meat) and the family was just burned out on the meat diet. Apparently they got two per year, harvesting them after the freeze, and living on the meat all winter long. They used moose as a direct replacement for (unobtainable) beef. At 1200 to 1500 lbs each, I can see where the kids would become picky eaters before the season ended. With only 30#s I doubt you'll have that problem. Let us know how it comes out. :munchin
You can never go wrong with spaghetti or chill or stew or soup,, :D
With enough of that liberating libation from Avery Island in South Louisiana's bayou country. :D
All is good... :lifter:lifter
PS: you may need the team-house size???
Shar, Does your friend have the POC in Alaska? If so, please fwd his number. Thank you.
I spent three plus years in Alaska and was frequently given moose meat. It is an excellent subsitute for beef in most recipes. It is a bit on the dry side,, so marinating is not an option. Personally, I prefer moose to beef, but I do use either beef stock or tallow in a lot of recipes to help keep it moist. I would avoid making burger out of the moose (personal preference), but it makes good stews and roasts.
LL Bean produces a good game and fish cookbook...and there are probably a plethora of online sites for game recipes.
My son and I visited some of his relatives (Attawapiskat Cree) and they served moose roast. They put many small cubes of salt pork into deep slits along with small foraged bulbs that tasted stronger than shallots but less than garlic. I think they then braised it.
It was OK but the thin gravy on mashed potatoes was the standout portion of the meal.
Everything else was deep fried...the bread, the vegetables -- everything. Those folks sure like their grease.
Red Flag 1
10-21-2009, 16:08
Shar,
So whats wrong with Italian moose sausage?? Not that I have a problem with the question, Uncle Nunzio just wants to know, ya know....ba....da.....bing!
Two sites that have some good ideas are: all recipes.com, and cooks.com .
While I saw no specifics re: Italian moose sausage, Nunzio is working on one. Some of the slow cooker stuff looked pretty good. Also ideas for burgers, steaks and the like. I always like the slow cooker stuff.
My $.02.......Uncle Nunzio is working on his price.
Let us know if ya gotta good one ya like!
RF 1
My $.02.......Uncle Nunzio is working on his price.
That was my Godfather's name. :munchin
Shar, I seem to remember our (former) favorite Governor Sarah Palin making chili with moose when she was being interviewed last year.
Moose makes good chili...not so good for burgers (as I said before, it is very dry, so you would need beef or pork tallow to hold it together)...I've used moose for Mongolian beef, shredded beef tacos and the like...
Thanks all for the ideas. Especially the part about it being dry.
I've defrosted some of the moose sausage and I think I'm going to make a moose red beans and rice tonight and see how that goes. My kids love red beans and rice. I'll often put regular sausage in it, so we'll see if they can tell the difference.
My vote would be to cut the moose steaks up into small pieces along with some beef cubes, onions and peppers, Then make a few dipping sauces, and fondue the meat. http://www.fonduebits.com/meat-fondue.html
Ive done this with Deer, Elk, Duck, and never been disapointed, best part everyone cooks it to thier taste.
As a kid, we would go up into the Adirondacks above Albany and hunt deer. The area was solid pines, so the deer had a rosin taste,, we tried to only take spikes and forks, anything older was just to strong.
My father's friend Hermy owned a small mom-pop bar/restaurant. He had a really big ice locker, so we would take our deer there, let them hang for two weeks, then he would do the butchering. For his bother he keep the lesser cuts.
Hermy would take his share and put it in big barrels with seasoning and red wine, let it sit and ferment. Then between New Years and St Patrick's Day, he would have a big free meal for all that showed up at the bar. He served the venison with braised red cabbage, his wife pickled, home made big flat German noodles, sour cream, and made a gravy of the barrel liquids. Hermy was Swiss and had a name for the way he prepared the meat. I don't remember what it was, but it was one of the few ways that you could cook the deer and make it palatable..
If you could find the recipe...
rltipton
10-21-2009, 19:16
One of my favorite ways to cook strong-flavored meats is in the rotisserie. Most of them tend to be lean and dry, but the rotisserie helps keep the moisture in.
I confess I have not tried this with moose, but I have done this with elk, whitetail, and axis deer and it's great. I'm sure it will be good with moose!
Take a nice thick chunk of meat around 3-5 lbs if you have one that big, if not then reduce the cooking time some. I kinda eye-ball it, but I reckon you could use a meat thermometer.
Skewer the meat through the center or wrap a steak around the skewer and tie it with twine. If you have a piece of meat with some fat on it you want the fat to face outward.
Poke holes every few inches about 1" deep and insert a clove of garlic in each one.
Rub the outside with a "little bit" of Worcestershire sauce, some salt, pepper, and thyme.
Set the cooker on broil at 350 degrees and cook for about 1.5 hours for a 4-5" thick couple pound brisket or ham.
Baste it with its own drippings.
I slice it across the grain into about 1/4" strips. I prefer to serve it with plain white rice or plain whole grain rotini noodles and fresh greens of some kind.
Another favorite to accompany it is a nice, easy mushroom salad. Mix some fresh, clean mushrooms with shredded parmesan and cover lightly with Caesar dressing. Serve on a bed of red leaf lettuce with some sliced tomato.
That's good grub.
frostfire
10-22-2009, 14:29
I've used almost all kinds of meat turning them to stew with crock pot. All turned tender, edible, and tasty.
Generic seasonings such as salt, pepper, onion, garlic, worchestire
Hard to go wrong, and 99% foolproof (as long as you do not forget to turn it on.....and turn it off)
Shar, this recipe was in the crock pot section of this thread. Its for long slow cooking, exactly what you would want with Moose meat if its dry and stringy.
I might use more lardons if that is the case with the texture. Also. if you have problems sourcing the Flageolet Beans shot me a PM
Lamb Cassoulet
2 17 0z boxes of green Flageolet Beans (French Beans)
3 lbs of lamb leg and butt cubed
1 ½ pounds of bacon lardoons
2 onions diced
20 cloves of garlic
3 carrots thumb nail size cut.
1 bunch of thyme
3 bay leaves
3 qt. of Veg or chicken stock
8 oz of duck fat or pork fat
5oz of tomato paste
1 lb of sausages (jimmy dean)
2 lb of duck sausages
1qt of red wine
S & P
Method:
1. Soak the beans over night. These are French beans. They do not turn to mush like Goya beans and they can not be substituted. After they have soaked, cook them until tender. Strain them, saving a cup or two of the water for the Cassoulet.
2. Sear the lardoons to release the fat. Do not cook through. Remove and set aside. Do the same for the sausages only cook them through. After they are cooked cut them up to size
3. Sweat the onion in the fat along with the garlic. Throw in the carrots. Slowly brown everything. Remove and set aside. Leave the fat. Or add more to sear the lamb.
4. Season and sear the lamb on a high flame. Once you have all the lamb seared and well colored add the other sear product and the tomato paste, cook out for about 5 minutes. Then
5. deglaze with red wine and reduce by 1/4
6. Add the herb and bay leaf.
7. Add the cooked beans
8. Add enough stock to cover. Remember to stir it.
9. Remove and place in the crock pot. Cover and place in a 225^F oven for the next 10 hrs. Overnight really
Notes: This is a feel dish you can expand this with no problem. All measurements are approximate, but on point.
The Beans: We cook them off ahead of time. Then we add them to the Cassoulet. The beans have to be cooked perfectly as they will not continue cooking in the Cassoulet.
Thisn of theis dish like a chili a stew.
DinDinA-2
10-26-2009, 20:33
The sausages should be fine. Besides, sausage is usually 15% to 20% chicken lips anyway.
The ground meat should have at least 10% fat added during the grinding. Otherwise, it is too dry. Makes great grilled hamburgers...do not over cook.
The steaks can vary greatly in toughness, depending on what part of the animal they came from. I like them best prepared like "chicken fried steak" style using some bacon fat & olive oil. Again, do not over cook...medium to medium rare is best. There is a lot more moisture in moose meat than beef, so a hot short heat is best, or otherwise you will end up with soup in your fry pan. I don't grill anything but hamburgers.
If any wild game is not taken care of properly, it will assume a gamey smell and flavor. Freezer burn is also an enemy. Improperly handled moose meat cannot be made to taste good. If it doesn't smell good raw...go to Costco!