Just had moose burger for the first time…

[Snowwolfe]

Ditto on a bull caribou in rut. Might as well just haul it to the dumpster.

 

[AKBC]

I have seen YouTube videos of people butchering and packing moose and I am not at all surprised it doesnt taste good (one guy literally stepped on the skinned carcass to get better leverage when working on a quarter). Most people treat the meat in the field like its an annoying burden. No one would set a cloth bag full of expensive beef steak down in the mud but most hunters dont hesitate to do it with game meat.

I also know that many folks leave all the fat and silver skin on burger meat and that is nasty. I havent had a bad moose yet. I pressure can (in glass jars) some of the non-edible fat/silver skin/blood shot trimmings from moose and use it for dog food. That stuff smells bad and I think trimming as much fat and silver skin as you can eliminates "gamey" taste.

 

[medvedyt]

I have seen YouTube videos of people butchering and packing moose and I am not at all surprised it doesnt taste good (one guy literally stepped on the skinned carcass to get better leverage when working on a quarter). Most people treat the meat in the field like its an annoying burden. No one would set a cloth bag full of expensive beef steak down in the mud but most hunters dont hesitate to do it with game meat.

I also know that many folks leave all the fat and silver skin on burger meat and that is nasty. I havent had a bad moose yet. I pressure can (in glass jars) some of the non-edible fat/silver skin/blood shot trimmings from moose and use it for dog food. That stuff smells bad and I think trimming as much fat and silver skin as you can eliminates "gamey" taste.

it is true that work before will help a lot. some hunters do not know either than a tarp can help to avoid mud, hair and any contaminations ...

 

[AKBC]

it is true that work before will help a lot. some hunters do not know either than a tarp can help to avoid mud, hair and any contaminations ...

Yes, but many times guys spread out a nice clean tarp and then walk all over it. Even the guys who claim to be "super picky" about meat cleanliness.

 

[SquirrelyDan]

Moose is excellent but Axis is the best IMO!!!!

 

[AKHUNTER]

Moose for the win! One of my favorites is to fry a piece of bacon or two in the cast iron skillet for the grease, then sear a piece of seasoned moose backstrap on both sides for about 3 minutes a side, then flip on the other 2 edges for 1 minute each. Towards the end I throw in some large pieces of fresh chopped garlic so they get browned. Let the meat rest for a few and enjoy. Shank has also become a favorite when cooked for 1.5 hrs in the Instapot. Warning - the photos below may result in a sudden appetite!

 

[NRA4LIFE]

Do you have an Instapot the size of a garbage can? Those loins look great.

 

[medvedyt]

Yes, but many times guys spread out a nice clean tarp and then walk all over it. Even the guys who claim to be "super picky" about meat cleanliness.

that is so true ... and many times i ve seen that with people walking over before dropping the meat. i have no problem taking hours to break down a moose or a caribou (knowing how the hair can go everywhere) i will not win for the fastest guy for sure but always for the meat with the less spoiled issues ...

 

[Ktm500]

I shot my first moose this year in Alaska. I brought all the meat home and I am very happy I did. It’s the best game meat I’ve ever had. It taste like very lean grass fed beef to us.

 

[AKHUNTER]

Do you have an Instapot the size of a garbage can? Those loins look great.

I think it's just a standard large Instapot. The pics are of backstrap that were seared in a cast iron skillet.

 

[johnnycake]

I think it's just a standard large Instapot. The pics are of backstrap that were seared in a cast iron skillet.

Pretty sure the instapot comment was on having one large enough to fit in a whole moose shank I like to freeze my moose shanks and cut in 1.5" thick discs, but I have done one whole on the smoker before and it was both delicious and visually impressive

 

[z987k]

Pretty sure the instapot comment was on having one large enough to fit in a whole moose shank I like to freeze my moose shanks and cut in 1.5" thick discs, but I have done one whole on the smoker before and it was both delicious and visually impressive

I just do them in a giant crock pot. Much cheaper than a giant pressure cooker. Takes longer, but I just start them in the morning.

 

[Larry Bartlett]

dang my mouth is waterin

 

[Coveyleader]

I prefer elk.

 

[Uncrib]

After 25 years of western and midwest hunting, I’ve been fortunate to have killed and eaten a combo of about 30 elk, mule deer and whitetail…
I was absolutely blown away tonight, by how much better moose was in comparison.
Not even a hint of that venison after flavor.
I’d compare moose to bison.
Guess it’s time to step up my effort to finally draw a CO moose tag.

Moose is the real deal, brother! Now you're spoiled.

 

[mad_angler]

Not once in my life. I have done taste tests before, similar to the one Randy Newberg did, and without fail, NOBODY, can tell the difference between any meat other than antelope due to sage.

You just can’t tell the difference, and I’ll stand by that statement until someone does a taste test and actually gets them right.

I did a taste test with moose, caribou, and whitetail. It was pretty easy to tell the difference. They have dramatically different textures... Taste might be similar but texture gives them away (moose has long fibers. caribou has short fibers and sorta resembles liver, whitetail is in the middle)