How would you prepare this moose?

derka123

Three big moose chunks from my bosse's hunt up north, one is a backstrap, not sure what the other two are. Lot's of debate online on how to prep these. Some say they're too lean to roast and that you should make steaks. Others say turn them in to burgers. Others say you can roast them, but inject them and fatten them up first. What do you say?

Wolfpack

Braise them or put in a pressure cooker

poster

Marinate the back strap in something acidic a good 24hrs and cook how you want  to medium. For the mystery cuts, braise like above or crock pot them

Killit_and_Grillit

Here is a recipe for Shepards Pie that I really enjoyed with moose roasts. That website has some great stuff on it for wild game. 

http://www.alaskafromscratch.com/2011/12/11/shepherds-pie/

I did a Moose Wellington a couple of years ago that was outstanding. Cooked with mushrooms and roots like carrots with a beef marrow gravy sauce that really helped compliment that strong flavor. 

As for that backstrap, it needs no assistance. Reverse sear that dude with your favorite rub at med rare and slice. 

Focker

I would sous vide at 110 for 2 hours, then sear the backstrap to med rare(med is overdone IMO), and grind everything else for burgers, tacos, etc. 

No marinades, no injections, no bacon wraps.

vcool

I'd say go nice and easy with some Salt and Pepper.  At least the first time you cook it up.  I'd cook (reverse sear) to medium at the absolute most, but probably medium rare.  Simple side of mushrooms and onions and something like HP sauce on hand in case it's gamey/not to your liking.

Sure you can marinate it or really whatever you desire with it, but if its something exotic/out of the norm for you try it nice and plain first to appreciate the meat then look at some options at that point.  You can do tacos, you can do burgers, chilli, you can do curry, but those all cover up the taste of the meat. 

Richard Fl

Had some moose sausage from Canada a few years back at a Florida Eggfest.  Was very good!

poster

Focker said:

I would sous vide at 110 for 2 hours, then sear the backstrap to med rare(med is overdone IMO), and grind everything else for burgers, tacos, etc. 

No marinades, no injections, no bacon wraps.

This works well with a younger animal, but if he got an old bull im not so sure

vcool

If its not awesome, then its time for bacon, injections, marinades, rubs and sauces. Tacos, sausages and spicy curries.

One of my friends was a big fan of bear meat (which I am not a fan of).  His reasoning was with the right spices it made a great sausage, and you couldn't even tell it was wild game.  If the goal is to hide the taste there's a lot of options.  With enough pork cut in, and enough spices and smoke I'm sure you could make workboots in to a passable sausage.  But if that's the goal, why even use wild game in the first place? 

DoubleEgger

@vcool it's like the "it tastes like chicken" comments. You know what tastes like chicken... chicken. 

Focker

poster said:

Focker said:

I would sous vide at 110 for 2 hours, then sear the backstrap to med rare(med is overdone IMO), and grind everything else for burgers, tacos, etc. 

No marinades, no injections, no bacon wraps.

This works well with a younger animal, but if he got an old bull im not so sure

Big, small, young, old, backstrap is still backstrap...long and lean, an underworked muscle.  Sous vide plays into that.

Burgers, tacos, do not hide game flavor, they compliment it.  But I don't load either up with a bunch of crap.  Keep it simple.


Most folks are turned away by game, and its "gaminess", and I see why.  Many critical points were things go wrong, how it was shot, how it was field dressed, how it was aged, how it was processed, how each cut was then treated and prepared for the table.

THEBuckeye

Easy, I wouldn't.

fishlessman

i would steak the backstrap, dont overcook it, and grind the rest. then tell the boss to elk hunt instead

JNDATHP

Our family, for over 40 years, have enjoyed the back strap soaked in buttermilk for a few hours, then dredged in salt, pepper, and garlic powder mixed in flour.  Hot and fast in oil and butter in cast iron pan. Served with mashed potatoes and a nice salad and your meal is complete. 

As as for the other two pieces, I would hazard a bet that if your friend gave you some back strap, he probably gave you a couple of nice cuts. I would braise them and serve with baked potatoes and again, a nice salad. As others have said, keep the seasoning simple. 

Enjoy all regardless of which method you choose. Just let us know how it turned out. 

lkapigian

I see Sausage

thetrim

I would say, "Thanks, but no thanks!"

northGAcock

I would have told him to keep his head down and avoid hunters at all cost. 

poster

Moose jerky is great too. Super lean

JNDATHP

poster said:

Moose jerky is great too. Super lean

In BC we would take all the pieces that weren’t great eatin’ and put in a cabin sized smoker - literally a cabin but with every other pole removed. The fire was low and we kept putting green leaves on it for a month. 

Killit_and_Grillit

northGAcock said:

I would have told him to keep his head down and avoid hunters at all cost. 

@northGAcock HA! Thanks Robin. I just spit my beer out. 

@derka123 you've got some solid info to start with. 

@JNDATHP I was thinking the same thing. The boss must be a big fan to cough up a piece of backstrap. I bet those are solid cuts. (I've got a Yeti full of moose, caribou and blacktail Sitka coming next month from an Army buddy in AK next month, if you've got any other native cook ideas I'm all ears. Feel free to PM!

JNDATHP

First off, I don’t know how to do the @username thing so any help on this would be appreciated. 

That said, Killit, the acid in buttermilk really helps to remove the “gameyness” of wild meat and what’s left over when you dredge in seasoned flour replaces eggs. 

If you braise, I recommend rinsing first and use beef broth with your intended seasonings. Dry heat and lean moose meat do not marry well. In the culture that I grew up in, all of the animal, except where the bullet traversed, was used. 

I do wonder how a moose sirloin roast would do in the egg, low and slow and then reverse seared. Any of you who have done this please post your results.  

As for your care package, I would love to “help” you cook it!

Teefus

I would place it back in the freezer and find something else to eat. That’s just me. I’ve never cared for venison, elk, moose, or the like. Too gamey. I’d rather eat a sandwich.