Just got some Moose

Moose chili with a nice stout

 

Moose is gamey, but it isn't overly gamey. I am all for making burgers with ground meat of any game. That way you can truly taste the uniqueness of the meat. You might want to add a few bread crumbs and an egg to help it stick together though because it'll be very lean.

 

Cut with beef, or with turkey burger. Prob do need to add something to keep it together it is very lean.

 

How much meat do you have? 10lbs?

 

If you go do burgers, Brown Ales go great with grilled burgers. And I've never had Moose, but I have heard that browns also go well with 'game.' For style points, I'd go with Moose Drool (Big Sky Brewing Company) if I could get it.

 

I have never had moose, but I have had venison and bison. Wild game is, as has been said, very very lean. While this makes it a great beef alternative for those heart conscious burger lovers, it also takes a bit from the taste. Mixing with just a touch of beef will give you a bit more flavor without completely distracting from the game. If you're going for chili (which sounds awesome), you might want to just add some of the fat back to the meat after browning it, and you probably won't have to add anything to it. For the sausage, just grill those suckers up and throw them on a super fresh bun with some grilled or raw onions. Om nom nom nom...

 

you have to remember that Moose is pretty lean, so you want to add some fat to it. Sausage is a good call, as stated before, will need a binder to help keep it from becoming disentegrated ass while your cooking it, would mos def recommend a medium rare.

 

Never made this, but I save any cool beer/food recipe I find.

http://www.x-strikestudios.com/forums/viewtopic.php?f=3&t=2309

 

I have to stop reading the food pairing subforum late at night...It's hard to stop myself from wanting to cook a burger at 1am.

 

I usually add some beer when I brown the meat instead of water. Little onion, garlic and peppers. Cook slow with a lid on to kind of steam it while it browns.

 

Make me one too.

 

I had moose once in a stew, so a slow cooked chili made in a crockpot would be awesome. Just throw a good brown ale or maybe a smoked porter/rauchbier of your choice.

 

Like most game animals, the flavour of the moose will depend on where the moose is from and what it has been eating. The saying that "you are what you eat" is true. To use deer as an example, venison will taste much milder if the deer has been foraging on corn in a farmers field rather than eating grasses, mosses, lichens, nuts, etc. in a forested area. The moose will probably be at least a bit gamey - they don't really range far enough south to forage in cornfields, do they?

I've also read that the flavour of the meat can also be dependent on whether it was a fast kill, fast and correct field dressing and cool storage, and so on.

If you're really concerned, the compounds that cause these flavours generally concentrate in fat tissue. Trimming any fat caps well can help to minimize gamey flavours. And since these compounds are soluble in fat, you could also try soaking the meat in whole milk or buttermilk overnight. The fat in the milk should pull some of these compounds out.

 

Also, try and find out the fat content in that ground moose. A lot of game can be fairly lean, so you may want to add some fat back in when you use it. Add some bacon to that chili - everything is better with bacon.