Cooking Moose

ColeyG

WKR
Joined
Oct 25, 2017
Messages
390
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.


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

WKR
Joined
Jan 15, 2021
Messages
738
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.


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.
 
Joined
Oct 19, 2012
Messages
1,868
Location
Western Montana
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!
 

Rossi

Lil-Rokslider
Joined
Mar 5, 2012
Messages
168
Between myself and friends the past several years, I have been able to have meat from several Wyoming Shiras moose between 1.5 and 5.5 years old, bulls and cows. The flavor of the meat has been great, but we all agree that all has been tougher than other types of meat. We treated all of them exactly the same as other antelope, elk, and deer. I notice it most when grilling backstrap/steaks. I even sous vide the moose backstrap steaks for 1.5-2 hours at 125 and then seared. I might try a little longer on the next batch. Obviously not as much difference when braising or other slow cooking methods.
 
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WMR

Lil-Rokslider
Joined
Jun 2, 2020
Messages
114
Another fun thing to do is share the meat with friends and family. Lots of outdoor folks here (MI) have never had the chance to try moose meat. I typically take the recipient’s experience as a game cook into consideration with this. Anyone can use moose burger. If I’m not sure of their culinary skill, I may might cook the other cuts for them myself.
 

mxgsfmdpx

WKR
Joined
Oct 22, 2019
Messages
6,256
Location
Outside
moose is ok, but if you want something tasty try beef!
With all the big game meat we eat at our house, we still supplement in a 1/4 to 1/2 beef every year into the freezers.

My kids have grown up on deer and elk and actually both boys prefer elk and deer steaks to beef steaks. They do prefer beef for ground meat dishes.
 

Catchfish

WKR
Joined
Jan 21, 2019
Messages
443
I’m always curious when I hear about tough moose meat, I could see possibly shiras moose being tougher than the moose we eat here in Ak. I have not experienced tough moose meat. We do a lot of steaks, sliced backstraps, sirloins, and eye of rounds and all can be cut with a fork. I don’t do anything fancy season and grill.

I do know if you get those big guard hairs on the meat that are up on the next that stink during the rut they sure seam to give some funk to the meat. We are very careful with hair especially on a moose you can smell.
 
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