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Posted: Oct/13/2005 12:31 AM PST
Have any of you ever had moose meat? Some people were talking about it at our gardening meeting the other day. |
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Posted: Oct/13/2005 6:29 AM PST
BB, moose can be quite tasty. I've also had it quite tough. Allot to do with the way its butchered, and the way its prepared/cooked. Moose stew is always good, and pretty much the same uses as with venison are also good, at least in my experience. Love Mooseburgers |
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Posted: Sep/22/2005 6:10 PM PST
I would like to cook some venison cube steak for my dh tonight for dinner; however, I've never cooked it before. Is there anything I should do before cooking it? Is is tough? |
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Posted: Sep/23/2005 2:35 AM PST
If it's a cube steak, I would assume it's been tenderized with one of those hammers. Venison is normally tougher than beef and there is virtually no fat. Considering you are on the east coast and I am on the west, I assume it has already been prepared and eaten. I have one of those meat tenderizers. It's an aluminum hammer with all those points on it. I never tried using it on a venison steak, but there's no reason it wouldn't work. I really like the flavor of venison. Some people say it is too gamey for them. It's a lot better for you than beef. |
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Posted: Sep/23/2005 2:38 AM PST
i always fried my venison. i'd dredge it in seasoned flour and fry in Canola oil. be careful to not over cook it! i prefer it done medium. |
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Posted: Oct/12/2005 11:43 PM PST
right answer, caz,,backstrap is the filet mignon of venison,,,most desirable!!!! |
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Posted: Oct/13/2005 3:31 AM PST
Yes I have had moose previously....but I may not be of much help. The moose I ate was in a really hardy, tasty stew that my uncle prepared in Maine maybe 5 or 6 years ago. So the true taste of the meat was never truly revealed, nonetheless it was a heck of a meal with heirloom potatoes and many of the usual suspects..carrots, onion, celery..etc. Going hunting? Hope you have a big freezer  . "Most unusual" game I have ever eaten was Western Diamondback Rattlesnake...not game I suppose and NO it didn't taste like chicken!!! Given the chance I would be happy to try moose again. Cheers!
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Posted: Oct/12/2005 11:31 PM PST
[quote=sashweezy]OK. I have to ask, what is "backstrap"? My friend is a hunter and mixes some ground pork with his ground deer and moose meat. Backstrap is probably the Tenderloin. I always add 5-10 % of beef suet to my deer burger when i grind it. Helps hold it together when cooking and adds flavor. Just had cold packed venison with taters and sour cream for dinner. Scrumdiddlyishis. 
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Posted: Oct/12/2005 11:03 PM PST
Quote: Originally posted by sedumgrow i like venison,here we just call it ''deer meat''...i know, i know...we have a lot ground like hamburger and use it in the same way.sometimes have to add hamburger because venison is so lean and sticks in the skillet.i love deer chili and tamales.deer sausage aint too bad either.gotta mix that with pork,,but i like it fried like chicken fried steak,then i add lil bit of broth or water,wrap it in a foil pouch and bake it for few minutes[30-45]make gravy with the drippins,yummmeeee!!! everyone round here fights for the ''backstrap''.for some folks that is the only part they keep ,,,they give the rest to a family that doesnt have hunters at the table.,just hungry kids.OK. I have to ask, what is "backstrap"? My friend is a hunter and mixes some ground pork with his ground deer and moose meat. He marinades the choice cuts and barbecues. Roasts he injects (literally he has a syringe type gadget to inject them with) them with clarified butter mixed with some of the marinade. He also cooks roast slow for a long time.
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Posted: Oct/12/2005 10:38 PM PST
i like venison,here we just call it ''deer meat''...i know, i know...we have a lot ground like hamburger and use it in the same way.sometimes have to add hamburger because venison is so lean and sticks in the skillet.i love deer chili and tamales.deer sausage aint too bad either.gotta mix that with pork,,but i like it fried like chicken fried steak,then i add lil bit of broth or water,wrap it in a foil pouch and bake it for few minutes[30-45]make gravy with the drippins,yummmeeee!!! everyone round here fights for the ''backstrap''.for some folks that is the only part they keep ,,,they give the rest to a family that doesnt have hunters at the table.,just hungry kids. |
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