Moose/Deer Recipes and Tips? (live, eat, oil)

[MeganAK]

We ground most of our moose meat this year, along with some breakfast sausage. I have a REALLY hard time getting the moose steak and stew meat to be tender. I cook it slow, I cook it low (temp), I boil it, I bake it, and it still always comes out just a little too chewy. Any ideas/thoughts/tips?

We don't have a crock pot, which is the ONLY way I have made soft, tender moose, deer, or caribou. Also, any recipes would be appreciated. We end up using the ground meat for all the regular stuff: spaghetti, stroganoff, burritos, etc., but I don't have many ideas for the steak except stir-fry and fajitas. Thanks!

[msina]

Moose meat is so lean it tends to dry out easily. I like to do it as a pot roast or stew. If you wrap a roast in bacon it will help keep it tender, marinating works well also, we like a mix of 2 parts soy sauce to 3 parts brown sugar.

[patriotchick]

soak overnight in buttermilk, i think it breaks up the fibers of the meat so its not so chewy. It works, also it takes some of the gamey taste out of it.

[CoastalMaine]

I've never eaten moose, but to tenderize most meats, a marinade including a type of flavored vinegar as one of the ingredients should tenderize it and also cook at a very low temp, covered in the oven in lieu of a crockpot. You are somethin' woman!!

[ProdigalLobster]

I agree with the others... a marinade (especially overnight) should help tenderize then meat.

I use a basic formula for marinades: acid, oil, salt, seasoning. Acid to tenderize & flavor (citrus juice, vinegar, etc.). Oil to keep meat from drying out & help the flavors permeate (I'm partial to olive, but would use whatever was on hand in a pinch). Oo, just did a quick google & found this page, so helpful: Cookthink: A formula for marinating

Good luck; would love to hear how it turns out!

[Robhu]

I don't know much about about cooking but a friend of mine gave me some ground deer meat. He said to mix it with 1/4 hamburger meat. I did. Best deer burgers I ever ate. Best any kind of burgers I ever ate.

[tcrackly]

I was told by our butcher that leaner meats tend to be tougher, so we augment any moose or deer ground meat w/ hamburger or suet, or even bacon fat. Steak cuts we marinate in a vinegar or other acidic liquid like lemon juice.

[7th generation]

Give me a moose ground into burger any day!!
I take about 2 lb. moose burger, add two large eggs and a cup of Progresso Italian Style bread crumbs, mix well and form into patties.
Simple and simply delish............

[chaosX5]

Originally Posted by msina

Moose meat is so lean it tends to dry out easily. I like to do it as a pot roast or stew. If you wrap a roast in bacon it will help keep it tender, marinating works well also, we like a mix of 2 parts soy sauce to 3 parts brown sugar.

This sounds really, really good I love bacon!

When my sister would cook venison, she would marinate for up to 48 hrs.
That's all I remember,( besides the fact it was very good)

[Maineah]

Throw a bottle of beer into any type of pot roast or stew, Beer is a great "natural" tenderizer for tough meats. You can also brine or corn larger pieces of moose meat to make "corned moose" and cabbage..It's easy and very good!