Moose hunting preview...

W

Why not?

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Location
Whitehorse, Yukon
Won't be long, and we'll be inviting you over for dinner!

Half a moose brisket marinated overnight in Italian dressing.




Onto the BBQ.






Seared hard on both sides.




Back into the marinade, with onions, garlic, celery, crushed tomatoes, and peppers.




Five hours later at 225F





Voila!





The most succulent moose meat you have ever tasted. It just doesn't get much better than that.




May the Good Lord bless all of you on every hunting tip this Fall.
Ted
 
I seen whut you did to the Cories specktuhkawls.................. :pirate:
Maybe I needs them thar contract lenzes?

Jeesh, now I gartzst tuh order in sum peeezza pie.
 
Ted, that's the first I've heard any one mention brisket in years!
As many of you know, I grew up in very crude, northern bush life, but we had lots of wild meat to eat! When I was just a kid the brisket was my favourite cut of the animal. Even with a moose or elk shot in March, the brisket was always good eating. In later years when we butchered a beef, I always made sure to cut out the brisket.
As an aside, Ted, I imagine you are aware of the Native way of taking out the brisket in one piece, with just their hunting knife. Or, maybe that is the way you do it.
Bruce
 
Darn that looks good. Another great way to eat brisket is to slice it up in thin portions and boil it in a soup. Skim the fat and let it is simmer for a nice long while, add some veggies and you have a great soup when you return from moose hunting in the evening... it is really great when you are cold and hungry!
 
H4831 said:
Ted, that's the first I've heard any one mention brisket in years!
As many of you know, I grew up in very crude, northern bush life, but we had lots of wild meat to eat! When I was just a kid the brisket was my favourite cut of the animal. Even with a moose or elk shot in March, the brisket was always good eating. In later years when we butchered a beef, I always made sure to cut out the brisket.
As an aside, Ted, I imagine you are aware of the Native way of taking out the brisket in one piece, with just their hunting knife. Or, maybe that is the way you do it.
Bruce
Click to expand...

It is one of our favourite pieces, too, Bruce. I shudder when I think of how much brisket gets ground into burger.

We cut it out of the carcass as soon as the skin is clear of it, which keeps it sparkling clean! Take it all in one piece with a knife, no sawing at all. Then fillet the plate off the 'big butterfly' in one piece. You know what I am talking about.

The only reason we cook half at a time is that we don't have a roasting pan big enough. :rockOn: You can slow roast a whole one hung beside a fire on two strong forked sticks. Takes all afternoon, and is delicious, but not as tender as roasted in the marinade of course. I'll see if I can find a picture of one being done like that.

Ted
 
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