What to do with moose meat?

Big Hoser · January 2007

The gal I've been dating has been suitably impressed with my egged cooks, so she handed me an assignment last night: she gave me 2 moose roasts (1 sirloin, 1 round, both about 2lbs ea.)that her nephew in Wyoming gave her and asked me to cook on Friday. I've never cooked or eaten moose before. She's not into sweet stuff, but rather likes it spicy with a little kick. I'm thinking some EVOO, kosher salt and DP Cow Lick on the sirloin roast, but will this be enough to offset the gamey flavor of moose? Or any better ideas on marinades and when to pull, cook temps (sear and roast?), etc.? Thanks.[p]I'm sure fishlessman will be able to pull a pic from his vast archives "Here's how I did my moose"...

WessB · January 2007

<p />Big Hoser,
These guys cooked nuthin but moose at th 04 Eggtoberfest....Cant help you at all with what they did, but maybe this will flush em outta the woodwork for ya..[p]Wess

thirdeye · January 2007

<p />Big Hoser,[p]The good news is moose is less gamey than other wild meats you may have eaten. Frying a sample slice (salt, pepper in butter) will give you a feel for the flavor. Something as simple as a soak in buttermilk will tenderize and take away some of the gamey flavor. The bad news is, in Wyoming, once we get a moose we can't put in for a tag for 5 years...so ask the nephew how old the meat is and how it is packaged. This will be the determining factor in how it is prepared. In other words, you may be reaching for the grinder or dragging out the chile pot. LOL.

Because moose is very lean, many folks just braise those kind of roasts in liquid, but that is so ordinary. Here are two ideas where you can get some Egg flavor into the meat:[p]* Option 1....You can make a nice hearty stew by first cubing the roasts, seasoning them and smoking at 200° until they are partially done. Meanwhile get your stew assembled and simmering. Add the pieces to the stew and simmer just long enough for the moose to finish cooking. Sample often and don't overcook. You can also do a knock-off strogonoff by smoking the meat too. If you have a Dutch oven, you can always finish cooking on the Egg too.[p]* Option 2...Rub that boy down with oil and apply your favorite rub or at least salt, pepper and garlic salt. Spearing with garlic is always good too. Then mix up the following dip. Yes, dip. If you want to call it a mop that's okay too.[p]Game Dip[p]1 – Beer
½ cup cider vinegar
1/3 cup water
1/3 cup apple juice
1/3 cup canola oil
1 diced onion
3 cloves of garlic – minced
1 tablespoon Wooster
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon cayenne[p]Heat until dissolved, reserve some in a separate container for dipping at the table. Now you see why I call it a dip.[p]Toss that boy in your cooker around 225° or so with a gentle smoke. Turn every 30 minutes, painting on some dip with each flip. If you are washing off too much rub, add more. When you feel it is a little more than halfway done, re-rub and wrap in foil. Return to the cooker. Check internal temp every half hour until it is where you want it. Remove, drain off the liquid from the foil to make an au jus, wrap in a towel and rest for at least 30 minutes while you make the sauce. If you want to do anything fancy like making a red wine sauce, go for it. Serving some expensive wild rice on the side never hurts either.[p]~thirdeye~

Big Hoser · January 2007

thirdeye,[p]
I got the meat thawing out in my fridge. Looks like typical butcher wrapping (white paper), killed a few months ago. I'm gonna try your option #2. Thanks.

AZRP · January 2007

thirdeye,
That moose looks good! I have a dip recipe that is somewhat similar that I used to use on pork shoulders. Same thing with turning and mopping every 30 minutes. I quit doing it with the Egg, thinking that opening it that much it would never get done. -RP
Dip[p]½ gal vinegar
1 qt water
1 lemmon
3 T black pepper
3 T salt
3 T sugar
½ T hot sauce
½ stick butter[p]Bring to a boil.[p]

thirdeye · January 2007

Big Hoser,[p]If it's from this season, you are GOOD to go.[p]~thirdeye~

thirdeye · January 2007

AZRP,[p]Yeah, the merits of mopping have started some lively discussions.....being an old baster myself, I do lean that direction. The good thing about the Egg, it recovers quicker than the steel pits I cook on, so even spraying ribs and such is still okay in my book.[p]My dip is a version of the Kentucky mutton dips. I increase the oil on meats that are lean, like wild game. Yours seems to have that eastern NC footprint, which I also like.[p]~thirdeye~

AZRP · January 2007

thirdeye,
Close, piedmont region, central NC. I miss the flavor it put into the bark. -RP

DTM · January 2007

Big Hoser,
Another idea especially for the round roast would be to start slicing about 1/2" thick around the roast so you end up with a larger single sheet. Sprinkle rub of choice and plenty of chopped garlic. Lay some partially cooked bacon on top of the garlic and then roll the slice back up. Tie w/ butcher twine and sprinkle rub on outside. Cook the same as thirdeye suggests. The only thing I do differently is when it hits 95° to 100°. I take it off the cooker. Remove the twine and slice into 1/2" thick slices. Then into the foil w/ Gold Buckle brisket sauce. It's not a BBQ sauce more of a mop/dip. Finish the same as thirdeye said. Good luck and let us know.
DTM

What to do with moose meat?

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