Sausage is a big one, jerky and stews. Moose is difficult to keep moist and tender, takes acids like tomatoes to break the grain down, or long slow cooking. Moose steaks aren’t my favorite, but elk isn’t bad.
I wish I had time to do interesting stuff and share it. I just toss a chunk in a roaster with onions tomatoes and peppers, garlic and chili powder and eat it over a week with dehy hashbrowns most days.
There is a reason I used a large can of tomatoes and an obscene amount of bacon grease for this chili recipe. The venison is extremely lean. The OJ helps add some acid to cut the gaminess. Wild animals have a different flavor from domestic ones. You need to know how to tame it.
Post what you do with all that game. A moose? That would be an entire year of meat for the two of us. Probably more.
I’d be trying to turn a lot of that into sausage or bologna. I’d be half tempted to try to make moose based haggis.
We don’t do moose but extra venison here gets canned. We add a little salt, quality beef bouillon and a slice of onion. It is absolutely scrumptious!
Sausage is a big one, jerky and stews. Moose is difficult to keep moist and tender, takes acids like tomatoes to break the grain down, or long slow cooking. Moose steaks aren’t my favorite, but elk isn’t bad.
I wish I had time to do interesting stuff and share it. I just toss a chunk in a roaster with onions tomatoes and peppers, garlic and chili powder and eat it over a week with dehy hashbrowns most days.
There is a reason I used a large can of tomatoes and an obscene amount of bacon grease for this chili recipe. The venison is extremely lean. The OJ helps add some acid to cut the gaminess. Wild animals have a different flavor from domestic ones. You need to know how to tame it.