Moose recipes
- Thread starter Kreskin
- Start date
slow cooking might help Kreskin, but, so may liberal marinading.
Simply remember 'acid and flavor' in whatever you use to marinade. Beer's always a good one for beef and I think it would work okay for moose. Add some of your fave BBQ sauce for extra flavor and soak for a day or two.
Simply remember 'acid and flavor' in whatever you use to marinade. Beer's always a good one for beef and I think it would work okay for moose. Add some of your fave BBQ sauce for extra flavor and soak for a day or two.
most excellent, unfortunately the only edible animals around here are birds, pigs and fish. i guess you can count bugs if your into that, but i'm not
Moose is a dry (lean) meat. Some water in the roast pan is a good idea. If it has that "wild" taste to it, leave the meat sit overnight in a pan of salt/water, vinegar/water or baking soda/water solution.
since it's a dry meat, if you do marinate it (may as well play around since you have a freezer full), pat it dry and seal it with olive oil before trying to grill it.
I'll bet you have quite a fish selection over there.
Thanks for the tips.
Sounds like a great idea.
yea definitely, there's squid, crab, lobster, shrimp, oyster, clam, shark, and a ton of fish like parrot fish, tuna, and this 1 in particular is an island favorite called an ulua (oo-loo-ah)
lol but this has nothing to do with moose, sorry
lol but this has nothing to do with moose, sorry
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If you've got a freezer full, you have nothing to loose by trying this out. Trust me.
This is a good trick for tough pork and cheap beef Blade steaks...
You need and electric frying pan (gives you good control over the temperature).
-Heat your pan to about 350F and add some olive oil. Give it about 20 seconds.
-throw in your (already defrosted) Moose steaks and brown on each side.
-Turn down the heat to about 250F and add about a 1/4" of water and simmer
(covered) for about 45 minutes or so. Keep adding water every 5-10 minutes
or so to keep the water level around the 1/4" to a 1/3" depth. Don't be afraid
to flip the steaks (this isn't the BBQ) as it's the steam that'll cook the meat and
with a lid on the pan, it'll make it very moist and tender.
-You'll find that some of the juice leaks out of the steaks, and due to the steam
leakage around the lid, you'll have a reduction sauce that will need you to add a can
(or two) of some cream soup (mushroom is always good but celery is a nice twist).
Just spoon it out right on top of the steaks right inside the pan and put the lid back
on...leaving the heat still at 250F. You're 5-10 minutes away from supper now. Add a
healthy dose of black pepper right on top of the soup.
The heat and steam will thin the soup out and it'll run into the reduction after a few
minutes.
-Stir the reduction and soup together, turn of the pan, plate your steaks with some
mashed potatoes and pour the sauce over everything. Maybe a side salad to round
things out and you're set.
Mmmmm...I love moose steaks! I usually don't like my beef steak very rare, but moose is one of those wild game meats, that can be cooked extra rare.....Mmmmmmm...that reminds me.... I should go hunting.....
If you aren't used to eating moose, watch out that there's a clear path to the loo and have a gas mask handy. lol
Braising steak is pretty good. Mix in some bacon with it and it is quite good after marinating in a tomato based sauce.
Potting the roast with veggies is awesome, too.
Also moose pepperoni is to die for.
The only critter comparable taste-wise, IMO, is elk.
Braising steak is pretty good. Mix in some bacon with it and it is quite good after marinating in a tomato based sauce.
Potting the roast with veggies is awesome, too.
Also moose pepperoni is to die for.
The only critter comparable taste-wise, IMO, is elk.
I've always relied on a good bit of meat tenderizer for moose steaks. Give the steaks a good pounding with a meat hammer. Sprinkle generously with meat tenderizer on both sides and pierce the meat all over on both sides with a fork. Pour olive oil over steak on both sides and let it set for about five hours in the fridge before cooking. With moose steak I prefer pan frying rather than the barbeque. Fry steak in a hot pan with lots of olive oil. When steak is done pour off fat and deglaze the pan with a half cup of red wine. Pour the deglazing liquid over the hot steaks and serve.
Enjoy.....
Enjoy.....
Rick there is a beef recipe under "Braising Recipes" that is almost exactly what my mom did with moose steaks back in the sixties. They were pretty good......Might be worth a try.