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Author Topic: Moose hunting  (Read 1684 times)

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Online K-Guy

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Re: Moose hunting
« Reply #20 on: October 05, 2020, 08:43:53 AM »

I'm pretty much ready to try any kind of wild meat but have only had turkey, deer, moose and elk so far. I found the turkey tough and stringy and will stick with store bought. For deer I have learned that deer from softwood forests don't taste as good as deer from hardwood forests. Moose is delicious but elk is king. 

My wife hates it when we see a different animal and one the first things I say is " I wonder what it tastes like?"  :D
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Offline gspren

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Re: Moose hunting
« Reply #21 on: October 05, 2020, 06:30:58 PM »
When someone tells me they tried venison once and they don't like it I say if your first taste of beef was an older breeding bull you probably wouldn't like beef. When I shoot an older deer I get sausage, bologna, and burger for chili, spaghetti etc. I prefer younger bucks and does for the normal cuts.
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Online Walnut Beast

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Re: Moose hunting
« Reply #22 on: October 05, 2020, 07:16:40 PM »
Deer backstrap and tenderloins from deer around here I would rather eat than beef tenderloin ( filet mignon) from the stores. The last several beef tenderloins from the store. 16.98-22.98 out of the case.  Didnít hold a candle to my backstrap and tenderloins from my deer 🦌. These deer around here are eating the two crops of corn and beans every year and they are like really good beef. Now if it was beef that came from a managed operation like Southside then thatís a different story

Offline Ricker

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Re: Moose hunting
« Reply #23 on: October 05, 2020, 09:21:37 PM »
For both deer and moose I find the biggest thing is not to over cook it.  Well aged or not, best cut or the worst, cooked beyond a medium rare is going to make chew like a leather boot. 

Offline Southside

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Re: Moose hunting
« Reply #24 on: October 05, 2020, 09:30:59 PM »
Feedlot beef put on most all of their fat from soy and corn, neither of which transfer any flavor to the fat and that is there the flavor is with a commodity beef.  Now your deer eat green corn stover, leaf, grain, along with green soy leaves, pods, beans where they get plenty of chlorophyll and the mineral and flavor that comes with it, along with the acorns, ferns, buds, etc.  All bring different mineral profiles to the fat which creates the flavor.
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Online Walnut Beast

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Re: Moose hunting
« Reply #25 on: October 05, 2020, 10:44:17 PM »
Very interesting 👍

Offline Tacotodd

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Re: Moose hunting
« Reply #26 on: October 06, 2020, 04:04:35 AM »
Tricks and tips: process yourself (butcher by removing anything inedible including anything silver or fatty looking), cut against the grain about 3/4Ē thick, towel dry
off, flower using all-purpose flower, place pieces in bacon grease of cast-iron skillet, fry over medium to med-high heat, when done to your liking then place on cookie cooling racks so excessive grease drains and while on the rack use a decent shaking of Cavenderís all-purpose Greek seasoning. Eat hot, while cooling, or next day for leftovers.

P.S.   Even when I make a VERY large batch (cookie sheet size) I almost never have leftovers for more than a few hours.
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Offline KEC

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Re: Moose hunting
« Reply #27 on: October 10, 2020, 09:00:25 PM »
TacoTodd, I'm with you on cutting up deer yourself around 3/4 " thick. Years ago I had venison cut up bone-in by a meatcutter, almost soured me on eating deer. Then a cousin set me on the right track. A very sharp boning knife will do most everything you need to do to a deer. Also my neighbors' electric grinder is helpful. I'm getting hungry!

Offline WDH

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Re: Moose hunting
« Reply #28 on: October 11, 2020, 08:07:50 PM »
I cube the sirloins, round, and even the backstap.  My favorite was to cook it is to coat it in House Autry chicken breader and fry it about half done on the stove with just a little oil.  Basically you just brown the meat, not cook it all the way through.  Put the meat in a baking dish.  Add some more of the breader to the oil to make a roux.  When breader has browned properly, add water or milk to make a gravy.  Several cups worth. Then, cut up some onions, green bell peppers, and mushrooms and put all over the top of the meat. then pour the gravy over the whole lot.  Cover with foil and put in a 375 degree oven for 45 minutes.  Serve with rice and a vegetable.  It will be fork tender and delicious!
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Offline KEC

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Re: Moose hunting
« Reply #29 on: October 18, 2020, 09:32:46 PM »
I got to thinking about how this started about a moose and we ended up talking about cooking deer (the smaller kind). I once had some roast moose that a guy cooked and seasoned with thyme, very very good!

Offline thecfarm

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Re: Moose hunting
« Reply #30 on: October 19, 2020, 07:55:16 AM »
Step son got another one, I think 450#. Well his clients got one, he is a guide. This was for two hunters one in his late 70's and his friend in his early 80's.
He was involved with 3 moose hunts. His wife was drawn, so they got a freezer full of meat.
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Offline Ron Scott

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Re: Moose hunting
« Reply #31 on: October 19, 2020, 01:28:41 PM »
Well done!
~Ron

Offline Tacotodd

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Re: Moose hunting
« Reply #32 on: October 19, 2020, 01:45:46 PM »
Now, to start eating!  ;D
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