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 Post subject: Moose meat
PostPosted: Mon Apr 07, 2008 6:52 pm 
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Joined: Mon Aug 16, 1999 6:01 am
Posts: 1495
Location: Halifax, NS Canada
One of my friends at work is bringing me in some (a slab???) of moose meat.

Any recipes out there????


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PostPosted: Thu Apr 17, 2008 7:56 pm 
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Joined: Mon Aug 16, 1999 6:01 am
Posts: 1495
Location: Halifax, NS Canada
Okay - here's my answer so far....more moose meat at home to try but we had this last night.


1 pkg. mesquite marinade (flavour of the meat is amazing when you marinade overnight)

2 blade steaks (moose meat but any red meat would probably be great) - we fried ours

2 sweet potatoes baked in the oven (cut in half and leave skins on!)

Steamed brocolli with homemade cheese sauce*

*make a rue.
2 tbs. of butter. Melt over medium heat.
Add enough flour (approx. 2-4 tbs.) to make a paste and turn down heat to med-low.
Add about 1/3 to 1/2 c. milk and keep stirring.
Add about 1 to 1 1/2 c. grated cheese. Keep stirring until it melts and is creamy.

Serve with a dry red wine (we did Robert Mondavi Select Reserve approx. $19.00) and enjoy!!!! :) :) :)


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PostPosted: Sun Apr 20, 2008 2:49 am 
I haven't tried this but it should be good. Lots of flavours and lots of acid to make the meat tender. 2 keys, remove the moose fat, cook the roast until it's 125F in the center.

Overcooked wild meat is tough and dry because it is lean. That's why we add the bacon fat keeps things moist. (moose fat is removed as this wear the gamey flavur is concentrated.


*Moose Roast
This is the best moose roast recipe I have every tasted.
1-4 lbs. moose roast
3-4 strips bacon
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1 tsp. dry mustard
4 tbsp. brown sugar
2 1/2 cups water
1/2 cup white wine vinegar
2 tbsp. chopped onions
3 tbsp. flour
1 cup cranberry juice
1 cup milk
Remove fat from moose and wipe well with clean cloth.
Lard the roast as follows - cut bacon into 2" strips, pierce the roast with a sharp knife at 2 " interval and insert bacon into holes - place roast into glass or earthenware bowl .
Mix the following ingredients and pour over roast.
Cover and marinate roast for 24 to 48 hours in the refrigerator.
Turn roast often if marinate does not cover completely.
Marinate - salt, pepper, cinnamon, cloves, mustard, brown sugar, water and vinegar -remove roast from marinate and place in covered roaster at 350 degrees for approximately 1 hour
Add onion flakes, cranberry juice and continue cooking roast until tender, approximately 1 more hour
When cooked, remove from pan to hot platter.
Add flour to pan dripping and cook for 5 minutes
Add milk, stirring constantly until gravy is desired thickness.
* Taken from Northern Cookbook by Eleanor A. Ellis


Hey let me know how it turns out, I'm hoping for a moose draw.

Laird


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 Post subject:
PostPosted: Tue Apr 22, 2008 7:07 am 
Decided to try this with a bison roast. Tweeked the receipe a wee bit.

It's doing it's thing in the fridge as we speak.

Got to tell you the smell of the dried cranberries, cinnammon and wine is incredible, can't wait to eat the meat!


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 Post subject:
PostPosted: Wed Apr 23, 2008 3:55 am 
Buffalo roast turned out great!


What I changed:

Used 1.5 cups of dried cranberries instead of juice.

Used 1.5 cups white wine instead of vinegar

Added 2 tsp green pepper corns, doubled the cracked black pepper.

Added a stock of diced celery and half a diced white onion to the marinade.

Used 1 tbsp of keens mustard instead of dry.

Marinaded for 18 hours, punctured the meat and marinaded for 2 more.

Cut the brown sugar in half.

Didn't lard the meat just covered it in 5 rashers of bacon.

I'll make this again! Probably with whitetail next time!


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 Post subject:
PostPosted: Wed Apr 23, 2008 1:52 pm 
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Joined: Mon Aug 16, 1999 6:01 am
Posts: 1495
Location: Halifax, NS Canada
Oh I had bison when visiting in Maine - LOVE IT!!!!! Better than any meat I've ever had!!! :D

We're doing a moose meat stirfry tonight - I'll let you know how it turns out!!!!


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 Post subject:
PostPosted: Thu Apr 24, 2008 5:35 am 
Laird it is truly cruel to remind me of your cooking ...... Im getting better but mate , miss those meals , suds and martial arts .....


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 Post subject:
PostPosted: Fri Apr 25, 2008 6:26 am 
Well mate you know where we live and the kitchen is always open :wink:


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 Post subject: Re: Moose meat
PostPosted: Wed Jun 29, 2011 1:33 am 
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Joined: Sun Dec 06, 2009 9:44 pm
Posts: 16
slow broiled bar b que. mmmmm good eats


dean

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 Post subject: Re: Moose meat
PostPosted: Wed Jul 04, 2012 12:21 pm 
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Joined: Wed Nov 14, 2007 11:06 am
Posts: 1742
Location: USA
Moose is okay, but honestly I prefer even beef to it. Caribou is the bomb.

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 Post subject: Re: Moose meat
PostPosted: Wed Aug 15, 2012 9:04 am 
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Joined: Wed Sep 16, 1998 6:01 am
Posts: 5999
Location: Mount Dora, Florida
growing up in Minnesota, I spent five years on a farm. I had the opportunity to hunt small game and an occasional deer. My Aunt was able to cook up anything we brought home. Most memorable was a large Raccoon. Absolutely delicious!

We have a local restaurant here in Florida, that specializes in wild game. Needless to say, Sue and I go there often.

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"Do or do not. there is no try!"


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