Fishing with Rod Discussion Forum
Fishing in British Columbia => The Fish Kitchen => Topic started by: BwiBwi on December 01, 2005, 01:31:20 PM
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Hi, I'm looking for suggestions on moose dish.
Thank you.
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I've always had it cooked like beef.
Stew is very good as Moose can be much dryer than beef.
What cut do you have?
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Back
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The back covers a lot of a moose. It might be a piece of "chuck".
If it's been aged your in good shape. If you have one big piece then you could cut it into nice thick steaks and BBQ. I would recommend marinating any steaks. That moose is likely a lot older than any beef cattle you would buy.
My personal preference would be to have some people over and make a potroast. Any cut makes a good potroast.
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Okay I only know it's the back. Friend gave it to me after his hunting trip. So it's not aged. and not marinated.
SO....
How do I 'age' this meat???
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Most people have their game meat (moose, dear, elk, etc) aged at a butcher who also cut and packs the meat. It's normally done by hanging the whole carcase in the cooler for about 28 days, then cutting it up. If your friend had it done at a butcher then it is most likely aged. Aging makes the meat more tender and flavorful, but it is not necessary. None of the beef at super store is aged.
Don't worry about aging it. There is a method of doing it in your fridge but don't bother. Go for the pot roast.
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Okay, hmmm.. sorry how do I do make pot roast?
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Okay, hmmm.. sorry how do I do make pot roast?
I knew that question was coming ;D
http://foodtv.ca/recipes/recipedetails/recipe%5F3918.asp
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;D ;D Thank you. Will give it a try.
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Ok, no problem.
Here is the way I do it.
It's pretty easy and you can use any ingredients you want.
Take the meat and brown REALLY well on all sides in a hot pan with a little oil. Then put the meat in a roasting pan.
In the same fry pan add a couple thinly slices onions and a 2-3 Tablespoons of tomato paste. Brown this stuff really well.
Now add some liquid to the pan (broth, fruit juice, wine, or even water). And boil it till all of the stuff comes unstuck from the pan. Pour this stuff over the roast. Add more liquid to the roast until there is about a centimeter up the side of the roast. Add pepper, bay leaves or what ever you want.
Cover the roasting pan and bake at 325 degrees for about 2 hours. Slow cookers work great too.
Take the roast out and let it sit for 15 minutes on a cutting board. Salt the liquid to taste, then slice the roast up. Put it all on a big plate and pour the juice over top.
You can cook vegetables in the roasting pan too.
If it's not clear just keep asking questions--I LOVE talking about food.
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opps looks like FA beat me to it! >:(
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Hey no problemo. Thank you for the info. Got a big chunk to try a few ways. ;)
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Bwibwi, do you know someone with a smoker? If you have a lot of meat you can make moose jerky! Mmmm, jerky.
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No I don't think so. But I tried pot roast today. It's good. :)
Any other suggestion? Still have some left?
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If your moose is nice and tender, i would just roast them to med-rare, server it with the pan juice and some whole grain mustad.
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It is tender. Hmm moose steak. Is brineing the meat necessary?
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no, you don't need to brine the meat... Just sprinkle some salt and papper add some rosemary, olive oil and off to go in a roasting pan with the first pound in 425*F for 15 min then anything after, turn down to 350 *F for 15 min /pound.
If you gonna cut them in steak, soak them in olive oil for about 15-20 min before grilling.
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Allright. Thank you. Will give it a try.
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Hey Bwibwi! How did you end up cooking the roast? Did you use a pressure cooker?
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No pressure cooker. Slow roast. Taste great.
I got another piece and now looking at trying some pumpkin sauce wonder how it'll taste with moose ?
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Simple recipe for moose roast.
Jab a knife into it 5 or 6 times from the top over the entire roast about half way or more.
Shove one garlic clove(peeled) into each cut made by the knife.
Place in roasting pan or corning ware dish with one inch of water in it(after placing roast in it) bit of pepper and salt.
Cook at 275 for 3 hours, depending on the size.
A half hour before done spread mustard lightly to all sides of the roast except the bottom.
I dont brown the sides FYI, my try browning on the next one, but this is one tasty recipe and simple