MFW I wake up from a nap cuz someone’s banging on the door, only to find out it’s the neighbor who has a bagfull of moose meat for me :0
Thing is, I’m kinda new to this whole “cooking” thing. I’m not sure what to make of all the delicious meat in my freezer. Then I remembered that Bullshido has several proud carnivores as members. Anyone got a recipe or two they’d like to share?
http://thespicysausage.com/recipes/moosesausage.htm
Moose Sausage
5-lbs moose with fat for gamier flavor or 4-lbs of moose meat and 1-lb of beef fat for less gamier flavor
2-tsp salt
2-tsp coarsely ground black pepper
2-cloves garlic finely minced
1/4-cup onion, finely minced
1/2-cup sweet red pepper, finely minced
1-tsp crushed red pepper
Combine all ingredients, mix well & stuff into hog casing
Age 2 days before cooking as you would pork sausage
Do you have a crock pot? If so, take the roast and brown it on all sides first. Then toss it in the crock pot with some apple cider. Put just a few cups of cider in there. Then fill up with water. Add in some whole new potatoes, whole onions, and carats. Then dump a bunch of garlic, old bey, aregano, salt and pepper. Let it cook for a solid 8 hours. Make sure you keep checking back to see if the water level is low, if so, just fill it back up to the top.
When the meat pulls away with a fork, it’s done. What I like to do at this point is guess about how much water is in there and dump half that amount of rice in there and let it cook till the rice is swelled up. Eat some right then, then put the pot in the fridge. If it’s just you, it will last a few days. And half the time, it’s better the day after!!
So good!!
Thanks 
[QUOTE=Arskanator;2744421]MFW I wake up from a nap cuz someone’s banging on the door, only to find out it’s the neighbor who has a bagfull of moose meat for me :0
Thing is, I’m kinda new to this whole “cooking” thing. I’m not sure what to make of all the delicious meat in my freezer. Then I remembered that Bullshido has several proud carnivores as members. Anyone got a recipe or two they’d like to share?
[/QUOTE]
What cuts of meat did he bring you? How you cook it depends a lot on that.
It’s all good for stew or chili in the crockpot, or ground into burger.
Congrats on getting the meat. I shot mine a few years ago and it’s all gone. Moose can be tasty stuff.
http://whatscookingamerica.net/mincemeatGrandma.htm
You can make mincemeat pie out of it…I’ve used venison, elk and bear, so moose should be alright.
[QUOTE=BKR;2745123]What cuts of meat did he bring you? How you cook it depends a lot on that. [/QUOTE]
Uh… meat :v I’m not much of an expert on the subject so I’m not sure which cuts they were, he didn’t really say.
[QUOTE=BKR;2745123]Congrats on getting the meat. I shot mine a few years ago and it’s all gone. Moose can be tasty stuff.[/QUOTE]
Yeah, owning a few hectares of forest comes in handy every now and then :v My grandpa used to be an avid hunter, and growing up around him got me hooked on moose and pheasant.
If the meat is gamey you can soak it milk or buttermilk overnight in the fridge.
As mentioned above, braising seems to be a great option for wild game.
Red wine or dark beers are fun liquids to do strong flaovered meats in. The leavings can make for a unquely flavored gravy when using the boozes.
To add some old world style to your dry rub try a little juniper with your salt and pepercorn.
Good luck!