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Moose (Merged topic)

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35 replies to this topic

#31 Alex Parker

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Posted 27 December 2012 - 07:02 AM

Hey everyone!

So the poor old Moose seems to have deteriorated between the time it was killed and the time it was frozen, as It had such an off putting smell I had to throw it out. It was like sour fecal or something, Nasty. Anyways, I ended up just doing shortribs instead and they were lovely! I served those with a chocolate cheese, and a really nice coconut bbq sauce that I did up. Really mellow, with a bit of heat, and it offset the richness of the Cheese nicely!


#32 ElainaA

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Posted 19 November 2013 - 03:27 PM

I have been given some moose meat by a friend whose husband recently went on a hunting trip in Labrador. I have a large roast (I think about 3 -4 lbs.) and a package of cubes marked stew meat. While I have occasionally cooked venison I have no experience with moose. Does anyone? Any suggestions are greatly appreciated.



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#33 MasteringTheFlame

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Posted 19 November 2013 - 06:15 PM

A great way to cook up the moose roast is putting it in a crockpot. First I would brown the roast on all sides, then put it into the crockpot. I'd add any sort of seasonings you like, but a simple thing to do is just put in a pack of dried onion soup mix. Add about two cups of apple juice, cover and cook in the crockpot for about 6 to 8 hours. It should turn out pretty tasty and tender. You can also take some of the liquid out and use it to make a gravy.

#34 Peter the eater

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Posted 13 December 2013 - 08:26 PM

Ten pounds of ground moose I got last night from my hunter buddy. Tourtière tomorrow. The meat is lean and tough - lots of pork fat and spices will help.

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#35 Panaderia Canadiense

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Posted 14 December 2013 - 06:54 AM

Mom came up behind me while I was reading this and reminded me that my uncle used to fill our freezer with moose when I was younger.  She swears by marinating it in beer (preferably ale), garlic, and onions for a couple of days and then searing and stewing.

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#36 ElainaA

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Posted 14 December 2013 - 08:33 AM

I made moose stew - braised for 2 hours with stock and wine, lots of onions, some carrots and potatoes and a seasoning packet that was given to me with the moose - the first time in almost 50 years of cooking that I have used one of those. It was sent to my friend from a friend of hers in Germany and was labelled (in German) 'Hungarian Goulash' (thanks, google translate). I don't read German and did not translate the ingredients list but I think it was largely paprika. The end result was good but not all that different from a beef stew - much closer to beef than is venison. I still have a venison roast in the freezer - that's going to be part of Christmas dinner.


If you have a garden and a library, you have everything you need. Cicero
But the library must contain cookbooks. Elaina