Moose hunting preview...

Not helping me deal with my frustration of being without a moose tag yet again. I am going to have to leave New Brunswick in order to get my first moose it seems.

I have done a beef brisket a few times and would truly love to try my recipe with moose. I do a wet rub of whatever suitable liquid is at hand, beer, wine or low grade bourbon/whiskey and worchestshire sauce combined with paprika, cummin, black pepper, garlic, and onion powder, then wrap in saran wrap or if you have it a vacuum sealed bag and refrigerate for at least 1 hour, I tend to leave it over night because I like to start the grill early in the morning just seems easier to do the meat prep the night before. I do it on a charcoal grill adding apple wood chips for smoke.
Its an all day process and last weekend I had to cheat when I didn't have enough charcoal and no one was fit to drive to get more, wrapped it in foil and put it on a baking sheet to finish in a 250 degree oven for the last few hours. It still turned out great and had the delightful smokey flavor I love.
 
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This recipe looks good, will have to give it a try. Normally we bake out moose brisket in Sauerkraut @ 200 for 6-8hours, its one of my all time favourite meals.
 
Gatehouse said:
A few different ways. Brining it like a ham or Turkey then putting a rub on and smoking it is a favourite. I'll usually finish it in the oven in a bit of stock.

Or pot roast like yours using various types of braising liquids/sauce.
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Would be nice to see more tips from our resident semi-retired country gentleman.
 
When I've done brisket I followed a recipe handed off by a fellow I got my first moose with years ago.
Worchestershire, horseradish, coriander, 1/2cup port, garlic, onion, pepper, paprika, salt.
2 liters water. Brine soak overnight.
Dry it off, dry rub with fine chopped garlic, then crushed together rosemary, cumin, coriander and fennel.
Then to the smoker to 4 to 6 hours with alder/apple and 2 tablespoon coarse rosemary with each pan of chips (usually takes 3 pans)
Then into the oven tightly sealed for 2hours.
I've been using that recipe for deer , elk and moose roasts and brisket for quite a few years now.
 
Soak brisket in 1/4 cup soy sauce and 3/4 cup GIN for 2 -3 days, turning it over every other time you open the fridge
also add lots of black pepper and crushed garlic.

Then cook it the way Ted cooked it - sear it first then slow oven until medium rare or medium whatever you prefer

I have a Jewish friend and this is her recipe for Passover Brisket
 
BigUglyMan said:
Would be nice to see more tips from our resident semi-retired country gentleman.
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Okay, I will give a tip here. First I qualify it- There are many great hunter/cooks. Plenty of hunters are very good at preparing game meat. What chefs (and retired chefs, like me :) ) are good at is doing complicated stuff that most people won't really bother to make, or- tweaking tried and true game meat recipes, to make it just a bit better or more special.

So, here is your tip.

There is zero wrong with Ted's recipe. He's probably made it many times and I'm sure its very delicious.

However, If I was to do it, I would do 4 things different.

1) I'd make my own marinade (but that is really just me, and Italian dressing from a bottle makes a good marinade, anyway, and it's very easy)

2) Before grilling, I would remove the brisket from the marinade and pat it dry, then leave it out for an hour to dry off a bit more. Only then would I put it on the grill. This way you are actually searing the meat without burning the marinade that is on top of it. Searing adds lots of flavour (But it doesn't "lock in juices" as commonly believed)

3) I might add some moistened wood chips in a pan on the grill, to add another layer of flavour (smoke, in this case)

4) I might add some sort of enhancer after it's already cooked. Like fresh grated horseradish. Or chopped parsley (the worlds most underrated herb) or chopped tarragon. Or some roasted garlic cloves.

So there is your tip. I would be very happy to eat Ted's just as is, of course. :)
 
Okay, more tips

Brine the brisket overnight. Use a brine with salt and brown sugar, you can add other aromatics if you choose, but it's the salt and sugar that do the real work.

Take it out, pat dry and leave int he fridge for aother hour or 2 . Pat off again. Then you can do it like traditional smoked beef brisket, using a dry rub. I usually will smear baseball mustard over it and then put the dry rub on and smoke it for a few hours, then put it in a pan on top of onions,carrots and celery and cover to finish cooking at low temp in the oven. The reason for bringing and oven finishing is simply because moose won't have the marbled fat that beef does, so it keeps in the moisture.

Strain and DIscard vegetables or snack on them. Heat up and skim the fat off the liquid. add some of the dry rub and some apple cider vinegar for a dipping sauce
 
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just wondering where this brisket is from? Is it the meat on the outside of the ribs around the sternum? Is there enough brisket meat on a deer for a decent meal? I've ate it before but never saved it for anything other than ground.
 
Just ate the last of our moose filet this evening.......sauteed in butter, fresh spuds and bush beans from the garden, and fresh fennel bread out of the oven.

This little guy showed up a few days ago when my buddy was trolling for lake trout. He would be ideal. Nice size to handle, and eat like butter.



He best not walk out again next week! My buddy will be packin' his 338, and I will have my 9.3 for sure.

Ted
 
Why not? said:
Just ate the last of our moose filet this evening.......sauteed in butter, fresh spuds and bush beans from the garden, and fresh fennel bread out of the oven.

This little guy showed up a few days ago when my buddy was trolling for lake trout. He would be ideal. Nice size to handle, and eat like butter.



He best not walk out again next week! My buddy will be packin' his 338, and I will have my 9.3 for sure.

Ted
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:)Just right, ;)A nice 'deep freeze' size. Hoping I get the chance for one with my young son in the interior. Time to try out a nice Husqvarna in 358NM. :d Life is good.
 
I agree Ted, brisket deserves better than to become burger. I smoke it at about 200 for three hours or so and then into the oven with vegetables and a splash of red wine at 300 for another 5 or 6 hours.
 
Oh yes! Smoked is even better. Thanks for your instructions on that.

We never burger it. Haven't for years. Corned moose brisket is good, too. Had some a few weeks ago at friends home.
Ted
 
What's with all of this "looking down on burger" stuff... I like burger... it is the same meat, and there are a lot of things that you can do with burger besides pasta meat sauce.

Having said that, I don't put the tenderloins into burger either... ;)
 
Mmmmm... Brisket...

Being a single guy with two kids, a half brisket is a 3 day event for us.... I brine mine overnight then cold smoke it for 8 hours.... Then it hits the crockpot with a couple of cups of water and half a shredded cabbage and some crushed peppercorns..... The first day is roast brisket with roasted baby potatoes.... Then in the morning it's brisket hash with taters and eggs and I usually finish the rest off shredded on thick toasted rye bread with mustard..... All he while it sits in the crock pot on "keep warm".....

PS... I usually keep a fork beside the crock pot so I can grab a piece here and her when I get peckish.... Pretty much every time I go to the fridge for a beer.....lol
 
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