Cooking moose meats
Today, I'll be getting about 50 lbs of fresh moose meat. I suspect, it'll be an assortment of different cuts.
What are some of the things to consider when cooking moose?
Best Answer
Moose should be treated the same as venison: you either cook it very fast or very slow. Five minutes (dry and hot; steaks and loins) or ten hours (low and wet, any cut). Anything in between will be very tough.
Pictures about "Cooking moose meats"
How should you cook moose meat?
When cooking a roast, people should boil the meat first in order to help remove the gamey taste. Moose steaks can be saut\xe9ed or fried in butter. Most cuts need to be cooked considerably longer than venison, pork, or beef. Onion, broth, and mushrooms complement this meat well, so many dishes also use these ingredients.How long does moose meat take to cook?
Cover the stew pot and turn down the heat to medium-low and let it simmer. Make sure the moose meat is tender after 2 hours.Can you eat moose meat medium rare?
Steaks, smaller chops or roasts, made of meat from primal cuts two, three and four, are the choicest cuts. They may be grilled, pan-fried or roasted. But stop at medium rare or they'll be as dry and tough as shoe leather.Is moose meat good to eat?
Roasted moose meat is an excellent source of B vitamins, such as niacin and riboflavin. These vitamins help our bodies use energy from foods and are important for healthy skin, hair, nerves and muscles as well as healthy growth and development. Roasted moose is also an excellent source of iron.More answers regarding cooking moose meats
Answer 2
Since moose is always hunted the actual characteristics of the meat will vary. An old moose is tough moose.
It has a mild beef like flavor and can be used in recipes that call for beef. If it is a tough specimen then, as with tough beef cuts, stick with slow, wet cooking methods.
It is extremely lean. Some recipes, especially if using it as burger, may require adding some fat. Because it is so lean it works very well for jerky or smoking and that is my favorite use of it.
EDIT My favorite, all-purpose jerky recipe copied from the comment:
3 lbs. meat, sliced thin (partially freezing makes the slicing easy)
1 T salt
1 tsp garlic powder
1 tsp onion powder
1 T pepper (I like coarse ground)
1/4 c. soy sauce
1/3 c. Worcestershire sauce
1/3 c. liquid smoke
Marinate in the fridge for 12 hours and then drain and dehydrate.
Answer 3
If I were to cook moose I would have to try it at least once in mole. Can't pass up the idea of having chocolate moose!
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Wendy Wei, Ömer Tosun, Rachel Claire, Jules Amé