Touchdown88
WKR
My wife's moose from last year is out of this world. We like to take the roasts and slice against the grain then marinate in Korean Bilgogi sauce. Nothing better in my opinion.
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Hard to describe, very strong flavor but not gamey. Not a lot different than domestic sheep, but an old ewe, not lamb. Very strong smell when you cooked it. Left a tallow type covering in your mouth.
I gave it to a buddy of mine and he thought it was the best stuff he's ever had.
My wife's moose from last year is out of this world. We like to take the roasts and slice against the grain then marinate in Korean Bilgogi sauce. Nothing better in my opinion.
In ohio I hang it my cousins cooler for a week or so. I would like longer butHow do you age it?
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