Favorite moose recipe
Contributors to this thread:Moose
From: So467
29-Aug-19
As the title states what is your favorite recipe for moose? Marinades etc
From: Rob in VT
29-Aug-19
My wife cooks it in a crockpot with potatoes, carrots, and onions like a pot roast. It’s delicious!
From: APauls
29-Aug-19
Steak. Oil, spice, sit 30 minutes, BBQ.
From: altitude sick
30-Aug-19
Tenderloins Cooked over wet soggy AK brush with salt and pepper.
Killing the moose is the easy part.
The Hardest part is getting a fire started.
From: Kevin Dill
30-Aug-19
We cut our tenderloin steaks about 1-1/4" thick. Lightly oil moose tenderloin filets with canola or olive oil. Rub with 'Raising The Steaks' steak rub. Grill inside a Kamado Joe or Green Egg. Use real lump charcoal and not the foo-foo briquets. I like to add a 3 or 4 ounce solid chunk of mesquite or oak to the fire for some spicy smoke. Grill them at 500 degrees (at least) until 120-123 inside (use an instant-read probe Thermopen), then remove and let sit about 2 -3 minutes. My wife recommends a healthy glass of tannat or shiraz...but a cabernet or red zin will suffice.
From: Cliffhanger
31-Aug-19
Moose tenderloin w/McCormick Black pepper and Garlic seasonings, baker potato sour cream on the river.
From: So467
01-Oct-19
Bump since we are getting quite a few on the meat pole!!
From: Nick Muche
01-Oct-19
Moose tenderloins wrapped in caul fat, it was amazing...
From: Fuzz
01-Oct-19
Nick... I've seen Steve Rinella praise the use of caul fat... I'm looking forward to using some from this year's yet to be killed deer.
From: altitude sick
01-Oct-19
Nick, Does the caul melt away like lard? Does it add good flavor or just hold it together.
From: Nick Muche
01-Oct-19
It has a buttery and salty flavor. Very good tasting. My advice would be to just use one layer otherwise the taste can be a bit overwhelming. We loved it!
From: Yellowjacket
01-Oct-19
Ditto on the moose tenderloin wrapped in caul fat. Moose tenderloin from my cow this year may have been the best piece of meat I've ever eaten!
From: carcus
01-Oct-19
Just finished a tenderloin from this year's bull, pan fried in bacon fat, unreal, I'll never bbq another tenderloin
From: Nick Muche
05-Oct-19
Snowing in Fairbanks so it’s a good time for Moose Chilli.
From: oldgoat
05-Oct-19
Yeah so far, tenderloin in camp with the guys cooked over the campfire! But bacon wrapped filets smoked then reverse seared is close second! If you need a marinade you're doing it wrong!
From: carcus
05-Oct-19
Just had some moose chilli, was so good
From: t-roy
05-Oct-19
What’s with the plastic liner in the crock pot, Nick? Your night to do the dishes?! ;-)
From: Nick Muche
06-Oct-19
Stuffed moose backstraps tonight!
From: Native Okie
06-Oct-19
Damn, Nick. That looks delicious.
Troy - I use the same thing, those liners are legit. Screw the scrubbing.
From: 'Ike' (Phone)
06-Oct-19
Dayum...All of it looks good, need to take some steaks out!
From: DonVathome
07-Oct-19
Do you buy caul fat? New one on me curious...............
From: Nick Muche
07-Oct-19
No, you get the caul fat from the animal while processing it. It’s the lacy fat that lines the outside of the animals stomach.
From: APauls
07-Oct-19
Nick I thought you owned an Instant Pot. Why are you using a slow cooker? lol
From: Nick Muche
07-Oct-19
I cooked the chili on my stove top then put it in the crock pot for the rest of the weekend so it was warm when I wanted a bowl.
I made a bison roast in my instapot last week one evening and it was incredible. Only took about 30 mins for a fall apart roast....and that roast had been in my freezer since October of 2016!
From: elkster
07-Oct-19
Caul fat is rich, very rich. It can coat your mouth when it cools kinda like wax.
A little is good.
From: elkster
07-Oct-19
You've seen caul fat every time you have field dressed a big game animal and never paid it close attention. Remove some of the "doily", lacy, white webbing next time surrounding the stomach and try it.
From: DonVathome
07-Oct-19
I was guessing that was it. I never heard of using it until now. My first wild guess (pun intended) is it would be gamey but no one mentioned that yet. I did pay attention to the "strong favor" comment though!
From: elkster
07-Oct-19
It doesn't have an "off" taste. Its clean tasting.
From: Stoneman
17-Oct-19
Moose loin, jaccard, grill. A few sips of Basil Haden's ... nothin fancy but pretty darn good
From: deerslayer37
18-Oct-19
Life is Good
Life is Good
Moose Steak seasoned with Montreal steak seasoning, fresh ground black pepper and course salt. Grilled to a medium rare, served up with seasoned fries, garlic toast and a home brewed Canadian style lager.
From: Rut Nut
18-Oct-19
Don't feel bad Don.......................................I never knew what caul fat was til I saw that Steven Rinella episode last year on Netflix. I always just assumed it was connective tissue that was part of the digestive system. Had no idea it was fat...........................
From: Ermine
20-Oct-19
Little salt and pepper. On a grill. Cooked medium rare. One of the best steaks ever
From: Nick Muche
03-Nov-19
Spent yesterday making summer sausage.
From: newfi1946moose
09-Nov-19
Coat lightly w/salt and pepper. Broil to medium done. Let set in fridge a day or so then slice thin; 1 slice of homemade bread, butter bread lightly and ketchup to taste....darn good cold meat sammi! Take these to the deer watch down behind the house.
