Just got some Moose

Discussion in 'Beer Talk' started by davey, Apr 5, 2012.

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  1. KzooBeerBrian

    KzooBeerBrian Initiate (0) Oct 15, 2011 Michigan

    "moose drool" moose chop steak
     
    #21 KzooBeerBrian, Apr 10, 2012
  2. davey

    davey Zealot (574) Aug 18, 2006 Oregon
    Trader

    The ground meat had a little fat in it. I was surprised how well it stuck together. Not overly gamey in flavor. I've also heard the speed of the kill does matter. The adrenaline does something to the meat.
     
    #22 davey, Apr 10, 2012
  3. LostTraveler

    LostTraveler Initiate (0) Oct 28, 2011 Maine

    100% true
     
    #23 LostTraveler, Apr 10, 2012
  4. mintjellie

    mintjellie Initiate (0) Oct 2, 2005 Canada (ON)

    Proper dressing is important as well. What do you think all the stomach acid would do to the meat if it was nicked open by accident? Same goes with piss and shit from the intestines and bladder. It probably wouldn't make the meat taste very pleasant. Have you ever tasted a kidney?
     
    #24 mintjellie, Apr 10, 2012
  5. Parrotshake

    Parrotshake Pundit (859) Nov 29, 2008 Australia

    I use Schlenkerla Marzen every time I make a pot of chili. Get as much in as you can :slight_smile: Soak the meat in it a while, add it to the pot, I even rehydrate the toasted dried chiles in it. The flavor still mostly cooks out but you do get a nice subtle smokiness in there.
     
    #25 Parrotshake, Apr 15, 2012
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