How can you cook moose meat?

Question

What is the best way to cook moose meat? What can you do with it?

Answer 1

MOOSE MEAT TAMALES

BATTER FOR SHELLS:

1/2 c. sifted flour
1/2 tsp. salt
2 eggs
2/3 c. milk
1 tbsp. oil

Mix flour and salt; beat eggs, milk and oil. Add 1/2 of the egg mixture and stir until lump free. Add remaining, mix until smooth. Grease 5 inch fry pan; heat to sizzle. Pour in 1 tablespoon batter; tip pan to make shell even and thin. Cook until golden. Turn and cook other side. Roll shell as you remove from pan; set aside.

FILLING:

1 lb. ground moose
1 sm. onion, chopped

Saute in 1 tablespoon oil for 10 minutes. Add 3/4 teaspoon salt, 1/2 cup chopped olives. Dissolve 1 bouillon cube in 1 cup boiling water; add 1/2 cup to above mixture. Blend 1 tablespoon paprika, 2 teaspoons chili powder and 3 tablespoons flour with remaining 1/2 cup bouillon. Stir into meat mixture; cook until thick.

Unroll shells placing a tablespoon of filling in each; reroll. Put in a greased glass dish. Brush with butter and sprinkle with minced onions and grated cheese. Bake at 350 degrees for 25-30 minutes. You may thin remaining meat mixture and use as a sauce over tamales. Serves 6.

Answer 2

You can cook moose similarly to beef. As a matter of fact, the flavor is that of old fashioned beef, back in the days when cattle were not sent to market so early, but left to mature. Like beef, better cuts can be simply broiled or grilled, lesser cuts may be braised, stewed or marinated. Recipes for elk, caribou and venison can also be used for moose. Moose is also generally leaner than beef. You might try an internet search for "moose recipe"

Answer 3

For the most part treat it as very lean beef. Most of the wild game meats such as moose, elk or venison have very little fat so you need to be a little careful you don't dry them out. So if you are doing a roast or something similar you will want to make sure there's enough liquid and maybe bast it a little more often.
Here's a couple websites with some recipes that might be helpful:
http://wildgamerecipes.org/
http://homecooking.about.com/od/game/

Answer 4

i live in alaska,we eat and awful lot of moose up here,anyway like most meat the way to cook it depends on the cut,on of my favorites is to lightly bread and hot fry the tenderloin,salt and pepper and a not so sweet natural berry preserve or jam,a roast is a roast no matter what its from, then its all about cooking time,i like to grill thin steaks and make sandwiches basically its like a natural beef,if its cured and hung correctly most of the gaminess will be out of it,personally gaminess doesnt bother me but i know for a lot of people its gross,moose is a wonderful alternative to what i consider to be a rather unhealthy beef industry.

Answer 5

Moose in general should be cooked for a long time on low heat. Its good in stews, soups, and spagetti sauces. I have had moose steaks once or twice, but found them a little tough and kinda gamey.

Answer 6

My cousin Vinnie says, "Marinate overnight in red wine - with a bay leaf and fresh chopped garlic. He suggests you cook the meat with garlic, too."

Answer 7

the same way you cook deer meat

Answer 8

rare is the best way to do that. so that you can get all the moose taste, so dont burn it.

Answer 9

NOW THATS JUST GROSS EEW.