Cooking Moose

[ColeyG]

This is 100% false and I don't blame you for thinking this but the best tasting moose me and my family have ever had (we shoot them ever year) has been my 60in bull that was shot with his dingalang hanging out and he was grunting. Don't let common myths ruin good things.

My experience has been the same. I've killed and eaten bulls in all phases of pre, during, and post rut, and for whatever reason, it doesn't seem like their meat is affected as much by hormones and diet as compared to other critters. Caribou and goats are the worst.

That having been said, regarding moose, you have to take great care to keep the meat away from the hide when butchering because they are nasty bastards on the outside. Piss, mud and muck covered. I will admit, watching a big old rutting, stinking bull drink cow piss by the gallon doesn't make me hungry.

Bone-In Blade Venison Roast

Years ago, my brother Danny perfected this bone-in blade venison roast recipe while working with a moose shoulder. I’ve since used it for everything from whitetail to black bear. As you’ll see, it proves that there’s no need to grind all your big game shoulders into burger meat. Handled properly...

www.themeateater.com

This receipe has been pretty popular for all manner of wild game roasts at our place for a while now. Work just fine for boneless meat.

I go way heavy on the fresh herbs.

 

[AkRyan]

My experience has been the same. I've killed and eaten bulls in all phases of pre, during, and post rut, and for whatever reason, it doesn't seem like their meat is affected as much by hormones and diet as compared to other critters. Caribou and goats are the worst.

That having been said, regarding moose, you have to take great care to keep the meat away from the hide when butchering because they are nasty bastards on the outside. Piss, mud and muck covered. I will admit, watching a big old rutting, stinking bull drink cow piss by the gallon doesn't make me hungry.

Bone-In Blade Venison Roast

Years ago, my brother Danny perfected this bone-in blade venison roast recipe while working with a moose shoulder. I’ve since used it for everything from whitetail to black bear. As you’ll see, it proves that there’s no need to grind all your big game shoulders into burger meat. Handled properly...

www.themeateater.com

This receipe has been pretty popular for all manner of wild game roasts at our place for a while now. Work just fine for boneless meat.

Yes we are very careful in our process, we do not gut animals and ribs/tenders are the last thing to get pulled. Me my wife and daughters typically get a moose broke down and in bags within a hr so meat is cooling fast also.

 

[6mm Remington]

When I got to go on my grizzly bear hunt on the North side of the Brooks Range at the end of my trip I got to spend a couple glorious days in base camp. As I was the only hunter left in camp I got to dictate what was for dinner the next couple of nights. The cook asked me if I wanted ribeye steaks and I said no way. I said moose, sheep, caribou, any local game would be what my heart desired.

First night it was moose ribs and I'm not sure how she cooked them, but they were delicious and tender. Had mashed potatoes and brown gravy on the ribs. OH MY! Next night was caribou backstraps that were sliced into medallions. The were very tender and delicious. Amazing food for sure. Out of the two I could not say which one I liked the best. Both the moose and caribou was fantastic.

I have not drawn a moose tag here in Montana myself but have gotten to eat a bit of moose from friends who get so lucky as to draw a tag. For me I would much rather eat elk and antelope. Mule deer, whitetail, and black bear also rate above the moose. Maybe when it's my own moose I might find it a bit more likable!