Ponderous Intellect
Posts: 4,054 
Location: Twinksland
Location: Twinksland
October 20th, 2005, 11:36 AM
This will be the first time I've every cooked a moose roast.
I have no recipe!!!!! I need a tried tested and true recipe for this bad boy roast before Saturday!!!
Does anybody have one they'd be willing to share?
We're actually having company so I can't be messing around with it. Yikes!!!!!!!!!!!!!!!!!!!!!!
This will be the first time I've every cooked a moose roast.
I have no recipe!!!!! I need a tried tested and true recipe for this bad boy roast before Saturday!!!
Does anybody have one they'd be willing to share?
We're actually having company so I can't be messing around with it. Yikes!!!!!!!!!!!!!!!!!!!!!!
Super Genius
Posts: 1,320
Location: Winnipeg
Location: Winnipeg
October 20th, 2005, 11:55 AM
The best moose I ever had was cooked by my step-mother's uncle.
I don't have the measurements (I think he cooked a lot like me...no measuring allowed) but used a marinade of wine and spiced it very lightly with onion and salt and pepper, then he cooked it very slowly with orange and lemon slices in the pot.
The best moose I ever had was cooked by my step-mother's uncle.
I don't have the measurements (I think he cooked a lot like me...no measuring allowed) but used a marinade of wine and spiced it very lightly with onion and salt and pepper, then he cooked it very slowly with orange and lemon slices in the pot.
but I don't know how unfortunately.
I reccomend cutting it up into strips and letting it dry in the sun, but that's not really a recipe.
Super Genius
Posts: 1,320
Location: Winnipeg
Location: Winnipeg
October 20th, 2005, 01:21 PM
Quote:
Wel, I'd use beer. In fact I have used beer, and it was pretty good. It wasn't the best I've had though. I don't know if that was because I used beer or because I used apple instead of oranges and lemon, or because I cooked it just like I would a beef pot roast with veggies in the pot.
What?!? No beer? Wine? Oh my.
Quote:
You crush up berries in it. I don't have an exact recipe, but I do know that some pemmican has lasted years without being refridgerated.
You could make Pemmican out of it, but I don't know how unfortunately.
Member
Posts: 225
Location: Where The Wild Things Are
Location: Where The Wild Things Are
October 20th, 2005, 01:28 PM
Pemmican is very work intensive to prepare. First of all you need to smoke the meat until it's completely dry; then you put small strips into a canvas bag and use a mallet to crush it to a fine, dusty consistency. This takes hours of pounding to make even a small amount, but the stuff will keep for years. Mix some tallow (lard) into it when you eat it. I like it with a little sugar, but some people use berries, salt, mushrooms; basically whatever suits you.
Pemmican is very work intensive to prepare. First of all you need to smoke the meat until it's completely dry; then you put small strips into a canvas bag and use a mallet to crush it to a fine, dusty consistency. This takes hours of pounding to make even a small amount, but the stuff will keep for years. Mix some tallow (lard) into it when you eat it. I like it with a little sugar, but some people use berries, salt, mushrooms; basically whatever suits you.
Super Genius
Posts: 1,320
Location: Winnipeg
Location: Winnipeg
October 20th, 2005, 01:34 PM
Quote:
I'm very aware of that, Hatter. I think Thompson was one of the best writers of the 20th century.
I'm assuming you're aware Rev that this Doonesbury character was actually based on one of my personal icons: The esteemed Hunter S.
Genius
Posts: 787
Location: Ontario
Location: Ontario
October 23rd, 2005, 01:16 PM
They are supposed to be Traditional Newfoundland Recipes
And another from Quebec on how to perpare Canadian Moose Roast
I have no idea how these recipes taste.
The only Moose I ever ate tasted like chocolate.
Quoting
Yaffles & Yaffles list some Moose under their Wild Game Recipes Section.
This will be the first time I've every cooked a moose roast.
I have no recipe!!!!! I . . .
I have no recipe!!!!! I . . .
They are supposed to be Traditional Newfoundland Recipes
And another from Quebec on how to perpare Canadian Moose Roast
I have no idea how these recipes taste.
The only Moose I ever ate tasted like chocolate.
Member
Posts: 55
Location: Sault Ste. Marie
Location: Sault Ste. Marie
January 19th, 2006, 10:38 PM
If you ever get your hands on ground moose meat it makes awsome sloppy joe's!
just fry up the moose add garlic and peppet (and onion seasoning if you want) but not to much!
then add cans of tomato soup till 'sloppy' and a table spoon of mustard.
I love it
Also is good are mose burgars, just do them up like regular burgars, it find you need more bread crumbs though to stick together.
If you ever get your hands on ground moose meat it makes awsome sloppy joe's!
just fry up the moose add garlic and peppet (and onion seasoning if you want) but not to much!
then add cans of tomato soup till 'sloppy' and a table spoon of mustard.
I love it
Also is good are mose burgars, just do them up like regular burgars, it find you need more bread crumbs though to stick together.
Member
Posts: 55
Location: Sault Ste. Marie
Location: Sault Ste. Marie
January 20th, 2006, 12:06 AM
:P A good friend of mine and me are both from the Thunder Bay area and both big fans of all thinds Moose ( I even had a friend moose at my grandparents old place out in the country, but that's another storie). So when her father gave her about 3lbs of ground moose for x-mas, and didn't have any supplies to do anything with it, I volunteered my spices, cookware, and condements to make moose burgars and mac n cheese and mose meat and we had a nice little supper. but it was so funny watching us cook up the moose meat, picture two bulky northern gals steadly inhaling over the frying pan occasionally moving breifly to stir with the spatuala. needless to say we enjoyed every! single! drop! We both grew up on mose meat and havent had any in ages! we were suppering from moose withdrawl!
As far as I am concerned, there's nothing better!
:P A good friend of mine and me are both from the Thunder Bay area and both big fans of all thinds Moose ( I even had a friend moose at my grandparents old place out in the country, but that's another storie). So when her father gave her about 3lbs of ground moose for x-mas, and didn't have any supplies to do anything with it, I volunteered my spices, cookware, and condements to make moose burgars and mac n cheese and mose meat and we had a nice little supper. but it was so funny watching us cook up the moose meat, picture two bulky northern gals steadly inhaling over the frying pan occasionally moving breifly to stir with the spatuala. needless to say we enjoyed every! single! drop! We both grew up on mose meat and havent had any in ages! we were suppering from moose withdrawl!
As far as I am concerned, there's nothing better!
Bright Spark
Posts: 253
Location: Australia
Location: Australia
February 6th, 2006, 10:14 AM
I never thought Moose could be... err... Digested.
But I guess you guys probably think the same when I say Kangaroo, or Crocodile... possum.... emu...
can someone describe the taste? Gamey? beef/lamb/chicken/venison/seafood/
I am curious...
I never thought Moose could be... err... Digested.
But I guess you guys probably think the same when I say Kangaroo, or Crocodile... possum.... emu...
can someone describe the taste? Gamey? beef/lamb/chicken/venison/seafood/
I am curious...
Chief Mogrifier
Posts: 8,868
February 6th, 2006, 10:48 AM
Place moose in large pot with 40 carrots and 20 onions. salt and pepper to taste Cover with water and boil for two days. Discard feet and horns. Did I mention that the moose should be skinned and eviscerated? Don't worry about it, as they say, everything will come out okay.
Serves 194
Place moose in large pot with 40 carrots and 20 onions. salt and pepper to taste Cover with water and boil for two days. Discard feet and horns. Did I mention that the moose should be skinned and eviscerated? Don't worry about it, as they say, everything will come out okay.
Serves 194
Walks on Forum Water
Posts: 5,154
Videos: 25
Location: Victoria, B.C.
Videos: 25
Location: Victoria, B.C.
February 6th, 2006, 10:57 AM
Quoting
Well, gee whiz, Juan, what if the damn moose won't climb into the pot??
Place moose in large pot with 40 carrots and 20 onions. salt and pepper to taste Cover with water and boil for two days. Discard feet and horns. Did I mention that the moose should be skinned and eviscerated? Don't worry about it, as they say, everything will come out okay.
Serves 194
Serves 194
