Night shift check in
Elder User
Joined: Oct 2004
Posts: 867
Likes: 0
From: Fairbanks, Alaska
A master chief Taz...how many feathers is that? ROTFLMBO!!!
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Senior User
Joined: Nov 2004
Posts: 119
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Originally Posted by heavnbound
Yeah I like moose meat...problem is my wife doesn't much care for it. And I can't zactly eat a 2,000 pound animal on my own! LOL!
Right TAZ?
Elder User
Joined: Oct 2004
Posts: 984
Likes: 0
From: Winnipeg, Manitoba
I'm still lurking....as for cooking any wild meat...keep the temp lower, cook it longer, and you'll end up fine. Recipe is up to you, most beef recipes work fine, but require a bit more prep before cooking in the way of marinating. I tend to use balsamic vinegar based marinades to help take the wild flavour out a bit. Boil 1 cup water, 1/4 balsamic vinegar, 1/4 ketchup(catsup) 1/4 teaspoon salt, and a few shakes of black pepper, add some garlic cloves if you like(diced, preferrably, garlic salt is not a great substitute, but will work) and then soak the meat in it for roughly 3-4 hrs prior to cooking, or cook the meat in it for 8-10 hrs in your slow cooker on low. A slow cooker is your best friend with wild meat, on low setting, just about any recipe will work, and the meat is always tender.