Anyone Got A Good Moose Recipe?

[Trap Queen Voxxy]

So, I recently came upon a very larger portion of a moose shoulder roast, randomly, as fortune would have it and surprisingly, I do not have a recipe for this in my culinary repertoire, lol, any suggestions?

[Prometeo liberado]

Mmmm! How's the marbling? I would quick braise it with a olive oil, sage, garlic and black pepper. Try and slow smoke it as that will get rid of the gaminess. Serve with a red wine shallot reduction(easy to make).

[Trap Queen Voxxy]

Mmmm!

Omg, I know! Someone I know was like, so I killed a moose, here's some meat. :lol:


How's the marbling?

Not quite sure, I just tossed these massive hunks of plastic covered meats into the freezer, pretty decent I think.


I would quick braise it with a olive oil, sage, garlic and black pepper. Try and slow smoke it as that will get rid of the gaminess. Serve with a red wine shallot reduction(easy to make).

I was thinking of something similar and I was thinking red wine or a nice sherry would compliment the meat however I was also thinking about trying some traditional recipes (not saying yours isn't) like something some Canadian frontiers person passed down or whatever. OR even going the completely opposite direction like this recipe I found for Vietnamese Satay (http://www.all-about-moose.com/vietnamese-sate-recipe.html). Idk.

Be cool if it was like some ancient recipe though. Thanks for the speedy reply!

[Brotto Rühle]

We just roast the roast....oil, salt, pepper...in a roaster... too bad you didn't get the heart, or some you could bottle.

[Trap Queen Voxxy]

We just roast the roast....oil, salt, pepper...in a roaster... too bad you didn't get the heart, or some you could bottle.

Bottle you say? I've tried canning meats before, please do explain.

[Marshal of the People]

Just shove it in a microwave.

Just joking. You could however just roast it like you would with chicken or beef perhaps?

Disclaimer: I can't cook, yet.

[F9]

Moved :)

[Prometeo liberado]

Satay? Hmm. Interesting, a wee bit of fish sauce for marinade and peanut sauce dip?

[Taters]

Satay? Hmm. Interesting, a wee bit of fish sauce for marinade and peanut sauce dip?

Sweet jesus that sounds delicious
moose sounds like it would be super gamey tasting, though, hmm
I would look up venison recipes.

[Os Cangaceiros]

Sweet jesus that sounds delicious
moose sounds like it would be super gamey tasting, though, hmm
I would look up venison recipes.

It's not that gamey. I like it better than deer or caribou, personally. It's good meat, I've got some of it in my freezer along with some venison.

[Taters]

It's not that gamey. I like it better than deer or caribou, personally. It's good meat, I've got some of it in my freezer along with some venison.

Really? I may have to get some. Or just kill a moose. When's hunting season?

[Os Cangaceiros]

It's every day as long as you've got your poacher's permit, a nyuck nyuck nyuck

No I'm not sure when it is in actuality. I've never actually been moose hunting, I usually get it through friends or family.

[Trap Queen Voxxy]

So, I couldn't wait, so I decided to make crockpot moose stew with potatoes and onions and carrots and little bit of cognac and paprika, garlic, and such seasonings. We'll see how it is, here later. There's so much left, omfg. I need more recipes and ideas, damn you all. :(

[Sinister Intents]

So, I couldn't wait, so I decided to make crockpot moose stew with potatoes and onions and carrots and little bit of cognac and paprika, garlic, and such seasonings. We'll see how it is, here later. There's so much left, omfg. I need more recipes and ideas, damn you all. :(

Could you make steaks???? I don't know a whole lot about cooking meat unfortunately :(

[tallguy]

So, I recently came upon a very larger portion of a moose shoulder roast, randomly, as fortune would have it and surprisingly, I do not have a recipe for this in my culinary repertoire, lol, any suggestions?
Put it in a very big pan of containing some water and very gently simmer on a low heat for an hour or two. The meat will then fall off the bone and you can pull the bones out. When you have done that, add a load of root vegetables (carrots, turnip, swede etc), some vegetable stock (bouillon, if you can get it), some mixed herbs, some garlic (I stick garlic in everything) and some onions (I also stick onions in everything). Though, you should fry the onions off first. You could also add any other vegetables you have lying around and need to use up. Add some peeled potatoes and bring it back to simmer for another hour. Don't chop the potatoes too small as they will fall apart if you do· Also add a couple of diced potatoes. These will fully disintegrate and thicken the mix. If the mix gets too thick, replenish it with tinned chopped tomatoes instead of more water. I also, at this point, would tend to add some all-spice, which will give it a slightly goulash type of flavour, and maybe a tiny bit of chilli powder, though not too much, just to give it a bit of bite.

At that point, let it cool off to room temperature, put most of it into separate plastic tubs and freeze for later use. Eat what's left as moose stew with some bread. What's in the freezer can be resurrected as moose stew, or add some more chilli powder and cumin for a moose chilli, or add more tomatoes, garlic and herbs for use with pasta, or add some curry powder for a curry with rice.

Basically it becomes a protein base for a variety of dishes.

[Firebrand]

If you've got leftover stew or casserole or whatever, you can turn it into a pie. You can either make the pastry yourself or if you're lazy like me you can use jusroll. Just line the dish with pastry, put the leftovers in and then cover with pastry and stick in the oven for a bit.
Leftover roast is always good in sandwiches

[PC LOAD LETTER]

I don't have any experience with moose specifically, but here's my recipe for venison

Sliced thin (well, usually tenderloin and/or backstrap, but it works with any cut sliced thin, about 1/4" thick)


Olive oil + black pepper + garlic + thin sliced onions + a thin layer of cream cheese (or neufchatel cheese works) + a couple of strips of bacon laid on one side. Then roll it up, wrap it in more bacon, stick it with a bamboo skewer to hold it together, and throw it on the barbecue high up (if it's multi-tiered, or with low coals if it's not) so it cooks slowly for the better part of an hour. Maybe throw some mesquite chips on the coals for good measure.

[Os Cangaceiros]

That sounds pretty decadent. I like it.

I used to do that thing where you'd core out jalapeno peppers, half them, put cream cheese in the hollowed-out cores, wrap it up in bacon and bake 'em in the oven. Hmmmmm...

[PC LOAD LETTER]

That sounds pretty decadent. I like it.

I used to do that thing where you'd core out jalapeno peppers, half them, put cream cheese in the hollowed-out cores, wrap it up in bacon and bake 'em in the oven. Hmmmmm...
Hell yes, I love jalapeno cheese-poppers! Haven't made them in a while, I'll have to do that...