Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Is your Big Green Egg still cooking even though it’s cold out? We hope so! We love the opportunity to cook heartier meals on the EGG during the winter. Some recipes you definitely want to try are Double Smoked Potatoes, BBQ Chicken Soup, Monte Cristo Sandwich and Breakfast Quiche. These are sure to keep your stomach warm & full! We can’t wait to see what winter-inspired dishes you cook!

Big Green Egg headquarters has moved - come visit our new showroom and check out the History of the EGG Museum and the Culinary Center too!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

moose

edited 2:30AM in EggHead Forum
:S does anyone out there have a recipe and/or suggested metho for cooking a moose roast?

Comments

  • Little StevenLittle Steven Posts: 27,880
    What cut? You should probably lard it and go high heat. Not much fat in most cuts

    Steve

    Steve 

    Caledon, ON

     

  • PdubPdub Posts: 234
    I would marinate it and rap it in bacon. Then treat it like a normal roast, 350 on a raised grid.
    I imagine you could also cook it like a pot roast, with some fluid and some veggies. Good luck, Paine
  • lowercasebilllowercasebill Posts: 5,218
    http://www.exoticmeats.com/recipes.aspx

    check out elk caribou venison and bison recipes i suspect they are all very lean meats as is moose. hope this gets you started . don't dry it out!
    good luck
    bill
  • Grill-GalGrill-Gal Posts: 17
    we have it stewed, as it is very lean and tender. You can use a dutch oven.

    Moose Stew 2
    - 2 1/2 lb moose meat, cut into 1-inch cubes
    - 2 tb shortening
    - 1/4 ts cracked black pepper
    - 1/2 ts Paprika
    - 1 bay leaf
    - 1 ts salt
    - 2 cn condensed beef broth (10-1/2 ounces each)
    - 1 c dry red wine
    - 1 lg onion; diced
    - 3 carrots; sliced
    - 6 whole white onions
    - 12 sm new potatoes; peeled
    - 2 tb butter
    - 2 tb flour
    Saute meat cubes in shortening until brown on all sides. Add pepper, paprika, bay leaf, salt, beef broth, red wine, onion, and carrots. Cover and simmer until meat is tender, about 2 hours. Add whole onions and potatoes; cover and simmer for an additional 15 minutes, or until the vegetables are barely tender. Mix butter and flour into a paste. Drop into simmering stew. Cook, stirring, until stew bubbles and thickens. Serve with rice or polenta.
  • mikeb6109mikeb6109 Posts: 2,067
    cook it like any other roast!! yes it is lean but all you need to do is watch for doneness!! ( key to not getting moose dry!) i cook mine no more then a good medium! trust me it should be good! i cook it all the time and have yet to add lard or fat or bacon and it is always yummy and juicy! good luck !
  • CaptGrumpyCaptGrumpy Posts: 58
    My daughter's nickname is Moose and right now she is in shock!!! :lol:
Sign In or Register to comment.