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Moose!

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daffy1909
daffy1909 Posts: 498
in EggHead Forum
Have 4lb moose roast, have no idea how to cook!!!! Want to marinade or dry rub, any suggestions? What temp, and time , internal temp so on and so on! Thanks! :D
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  • jls9595
    jls9595 Posts: 1,533
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    wow, I have never had moose or known anyone who has, lol!  I bet someone on here can help you though.  
    In Manchester, TN
    Vol For Life!
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  • laserdoc85
    laserdoc85 Posts: 577
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    Cook it like deer or elk. It has no fat like the rest. Marinade or inject it with your choice. Tooth pick some bacon strips on it and cook it like any roast about 3 to 350. I would pull it when the IT hits about 110 or so. It needs to be med rare other wise like deer if you overcook it it will dry out and taste like s&%#.
    Jefferson .GA.  
    Been egging since 1985 on a medium egg
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  • daffy1909
    daffy1909 Posts: 498
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    @laserdoc85 My marinade calls for 1/4c if Worcestershire sauce, but just seen I have none, u think I ca use some beef broth instead? It also has soy sauce, garlic, onion, salt pepper.
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  • marcfed
    marcfed Posts: 47
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    I would use Dales or Moores steak liquid seasoning
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  • laserdoc85
    laserdoc85 Posts: 577
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    Beef broth should work fine. Mix a bit of soy with the beef broth and do a taste test. I would not inject with dales. I love dales but it is a bit salty. What ever you inject it with rub it down with salt and pepper and wrap it up with bacon. Or head out to get some Worcestershire sauce and the store. Just don't over do it
    Jefferson .GA.  
    Been egging since 1985 on a medium egg
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  • butert
    butert Posts: 202
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    @daffy1909, do you have pictures of this Moose?? I just got back from Wyoming and saw some Moose for the first time. It was really something to see!
    Cooking on a XL BGE from Allendale, Mi.
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  • Griffin
    Griffin Posts: 8,200
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    My advice for what it's worth having never cooked moose, cut off any fat. Wild game fat is no bueno.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • gmac
    gmac Posts: 1,814
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    Moose is so much like beef that I'm sure anyway you do a very lean beef roast will be fine. I've cooked lots of moose but only in the oven, moist heat. Never egged but I agree that med rare at most would be best. Moose fat is nothing like deer fat which is much more tallow like. I wouldn't worry as much about removing fat as I would with deer.
    Mt Elgin Ontario - just a Large.
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  • Little Steven
    Little Steven Posts: 28,817
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    You should find out where the roast is cut from. If it's rump or chuck you need to braise or moist cook somehow. If it's loin you can cook hot and fast to med-rare max.

    Steve 

    Caledon, ON

     

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