Finally got to try my trailer log arch in action last week..as i was roughing it up in the woods this buck came out looking for a fight but met his match as my nephew was in the crow's nest with a 300 mag with 200gr bullets (https://forestryforum.com/gallery/albums/userpics/53405/20200924_123530~4.jpg?easyrotate_cache=1601628638)
That is a trailer load of my favorite meat! Congratulations to your nephew and all that get to share in the bounty.
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Good stuff. It looks like 3,904 moose were harvested this year in New Brunswick. I know we have all kinds of moose. :)
On my way home from Fargo yesterday I coulg of got one on the north side of town going north by I29
Looks good 8) a moose hunt is on my list...someday.
I 'harvested' a cow with the company truck one night. ;D Fortunately I was able to drive it to town althogh it was DanG cold with a broken window.
Quote from: Nebraska on October 02, 2020, 11:19:22 AM
Looks good 8) a moose hunt is on my list...someday.
me too. I also want to do a griz
I hunted deer in northern Maine several times and saw more moose than deer, it's quite a thrill to be sitting and waiting on a buck deer and have a big bull moose go past at 30 yards. I did get two nice big bucks in Maine, but not that big!
Used to get asked a lot where the best place was to shoot a moose. My answer was "Standing in the bed of your trailer", the work begins when the critter drops. Saw many that were shot 200 yards across a clear cut, down hill, on the other side of a bog.... Even saw a couple of guys who removed the hood of the pickup to act as a skid to get the critter back to the road.
Quarter it up and load'r up on a SXS buggy. ;D
Alaska Moose Hunt 2020 - YouTube (https://www.youtube.com/watch?v=lhk7fj30VHI)
Looks good.
My step son is a guide and they got a 750# one.
I got a 700 pounder at the butcher. Didn't have to do any shooting or work getting out. Guy I know was drawn for a permit but his freezer is full as he had paid for a half a beef critter the week before getting drawn. He said if you want to pay for the butchering you can have the meat, that was a quick sure will.
Quote from: Ricker on October 03, 2020, 08:02:02 AM
I got a 700 pounder at the butcher. Didn't have to do any shooting or work getting out. Guy I know was drawn for a permit but his freezer is full as he had paid for a half a beef critter the week before getting drawn. He said if you want to pay for the butchering you can have the meat, that was a quick sure will.
Now that's a deal! I've never shot one but I've eaten it a few times and it was great.
As long as it is young and properly prepared. I have only had moose I actually liked once, she cut it into strips and marinated then cooked slow on the grill. I have found the meat too tough and gamey for my liking but I have not had a lot of wild game.
It sure is a deal. $1.05 a pound to have it cut up, can't beat it, especially when a decent beef steak these days is at least 8-9 bucks a pound. Add a couple deer and the freezer will be filled nicely coming into winter. I will give him something to let him know we appreciate it.
I think many people would like deer and moose, etc. better if they went into it not comparing it with beef. Yes, venison can be chewy, but properly cooked (never cooked too long) it is fine fare. If you insist on it not being so hard to chew, cook it in a pressure cooker. A pressure cooker will make the neck or shank of a buck run ragged late in the season so much easier to chew. I heard once of an old boy who shot a 16 pointer. Someone said it must have been tough eating. The old boy to him "it wasn't near as tough eating as the deer you didn't git."
Cook it very, very, slowly, at a low temperature, off set heat is best, and it will be tender.
Read in the local Farm and Dairy where a young man from Ohio got killed by a Grizzly in Alaska during moose hunt . In the process of packing the moose out . Said he couldn't get to his gun in time .
Did 4 moose hunts at a fly in camp in the late 90s.
Always either quartered it or boned it out in the field and packed it out.
I disagree with the low and slow method of wild meat cooking unless making stew.
Bacon grease, high heat and flash fry leaving it nice and red inside.
IMO any wild meat is good, but like lovin' somes better than others.
I've used the low and slow method with good results. I have cleaned a fair number of skulls and found that cooking the flesh a high heat can make it very difficult to remove from the skull. cook it on a low heat and it will come off much easier. Don't let it boil. To each their own.
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
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.
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. Didn't 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 that's a different story
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.
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.
Very interesting 👍
Tricks and tips: process yourself (butcher by removing anything inedible including anything silver or fatty looking), cut against the grain about 3/4" 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 Cavender's 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.
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!
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!
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!
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.
Well done!
Now, to start eating! ;D