Moose soup
- Thread starter darkbeaver
- Start date
I have moosemeat ... good autumn moose. Not shot on the fly and swampgreens-fed. Meat is tender and sweet. Steaks and tri-meat pies coming up.
Winter moose eat evergreen. It dries them and gives a strong taste that even de-wilding can't take out. Then, it's best for smoked sausage for stir-fries.
Bones? They're in the freezer for a dead-of-winter crockpot soup....
Woof!
Winter moose eat evergreen. It dries them and gives a strong taste that even de-wilding can't take out. Then, it's best for smoked sausage for stir-fries.
Bones? They're in the freezer for a dead-of-winter crockpot soup....
Woof!
I've never eaten the animal beaver, but I have had moose once or twice. Quite tasty.:smile:
I find beaver is greasy - no matter how efficient you are in cutting the fat off or how much you marinate. The tail gives some really good meat, but on the whole, beaver is best in soup, stews and deep-fried.
Woof!
Woof!
I disagree Juan, although not strenuously, while traditionally browning of the bone or meat is practiced by some cultures it's not the flavour realeasing agent it's hyped up to be. I have found that boiling of the meat and bone for soups and stews enhances the flavour noticably more than browning which I have found tends to lock the flavour in the individual piecs of stock. I also look disfavourably on the hediously common mistake of adding flour as a thickening agent when proper slow cooking will naturally thicken in the tastyest way possible.
Absolutely true...
I grew up on Beaver tail stew.
I whole heartedly agree. The same can be said for smoking the bones or meat, just prior to making a soup or stew.
It seals the flavour in. Sure you get a nice smokey flavour, but you mask the great flavour of the game.
Smoking a whole roast then striping in for a soup or stew, is a whole other story.
Hey Bear you just can't seem to follow the phucking rules. This thread is clearly marked Moose Soup not beaver or rat or chicken but moose. Beaver Stew is niether moose nor soup. Now if beaver were added to moose soup or if your recipe were for beaver soup I could perhaps understand your addition to this thread. As it is I consider your inclusion here pure ****desturbing of the most infantile kind and a clumsy no class attack on my person that has irrevicably ruined a righteous tale of culinary delight. Flour, goddamn flour, your recipe would result in an unappetizing greasy lumpy mess that would drive a dog away from a gut wagon.
You would definetly be the expert on "clumsy no class attacks" eh Beav. You truly need help and lots of it, then you need to...
Grow up.
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Not a problem. When I was growing up, in northern B.C. there was a moose in the freezer every year, My dad used to take the big bones to the butcher and have him saw the bones into manageable lengths. My mom used to brown the bones in the oven prior to making stew or soup. The best stew always came from the jars of moosemeat that my mom canned. I haven't hunted in years and I haven't had moose meat more than once or twice in the last twenty years and you may be right, but we remember mom's cooking don't we......:roll::smile:
when I do stews I dredge the meat in flour, brown in herbs and the onion, and then deglaze the pot with wine or stock before adding the meat back, and proceeding with my stew. It makes for an incredibly tasty dish.
For soups and stocks however, I boil the bones until they start to break down. It's usually a full 6 hours or more to get a carcass or a soup bone to the point where it thickens the soup nicely.
For soups and stocks however, I boil the bones until they start to break down. It's usually a full 6 hours or more to get a carcass or a soup bone to the point where it thickens the soup nicely.
Always wanted to.... I think it would taste a lot like buffalo. Never had wild because there's a buffalo farm close here. It was supposed to be the "new beef".
Woof!
The moose soup should have had parsnips which I didn't have at the time. Not to many though. Parsnips split in two and fried in butter are delicious.