whats your favorite cuts?

[fogducker]

not talking of logging roads here..whats your favorite cuts of meat on deer/moose ,and bear?

 

[Wrong Way]

Boy...tough call.
Had some moose calf ribeyes this year that were absolutely fantastic......tenderloins are always good....Bear ribs braized in the oven then finished on the Q is the ultimate deck dinner.....I dunno. Thats kinda like asking me which child I love more.

 

[X-man]

BBQ Moose backstraps!!!

 

[John Y Cannuck]

All of 'em, including the burger!
Well, Ok, I'm not crazy about stew meat.

 

[sjemac]

Top sirloin is what I call it, but it is that fist sized (on a deer) nugget of meat that attaches to the front side of the hip joint. Most guys just call it part of teh round and grind it or steak it, but on game it is one of the tenderest and tastiest cuts.

 

[gitrdun]

It would have to be the tenderloins, then the backstraps, then anything off the hinds....everything else goes to sausage and hamburger, and that's all good too. I BBQ'd a bison cross rib roast yesterday. You guys have to get a hold of the "BBQ Bible" and try out the Cajun rub....oh my God

 

[senior]

Venison chops..chops...chops...Hmm...

 

[fogducker]

Well, Ok, I'm not crazy about stew meat.

omg..........your the first one that ive heard of that dont like stew

 

[snowshoe]

We are big on Deer, and love it all. We make our own sausage and burger mixed with a bit of pork, roasts, steaks and stew meat. We even make dog food from the hearts, livers, and trim.

 

[toxic]

Chops are the fav around here too and of course the tenderloins for breakfast the morning after the kill. We also do roasts, jerky, steak and of course the mounds of sausage that we make ourselves. 2 weeks till shotgun season. Can't wait!

 

[fogducker]

i love the t-bones out of a moose..but leave the tenderloin and the bone in it

 

[Johnn Peterson]

For me, just about any cut of young Moose. My two favorite cuts with, some trimmings;
- Sirloin tip Moose roast, garlic mashed potatoes, lots of Moose gravy, yorkshire pudding and just about any vegetable (raw).
- Butterfly stakes with much the same extra's as above.

 

[huntinstuff]

I like moose or deer stewing meat, cooked med rare and then melt honey over it, sprinkle garlic salt, and let it simmer. Serve on rice.

 

[6gm6]

Venison chops..chops...chops...Hmm...

That's the winner in our house.

 

[dizzy dan 1]

Hamburger Never had a tough one yet. DAN>>>

 

[powdergun]

Venison backstraps from a young buck cut into thin strips and breaded. Deep fried and served with buffalo wing sauce. Wash it down with you favourite beer. Then the finest cut of all.

Cutting the cheese

 

['Boo]

Slow roasted rolled shoulder roast from a yearling mulie buck. Tender and tasty as hell. Only a heathen would grind up that nice tender meat into burger.

 

[SuperCub]

For pot roast, stew and grinds, the front 1/4 is the best, saving the prime rib for chops.

The long loins go for chops.

The back legs for for roasts and stew. Round steak is too dry for the Q, but is OK slow cooked.

.

 

[Fall Guy]

I had a fresh neck roast off a calf moose a few years ago that fell apart on the plate. Talk about tender and tasty.

 

[mommabear]

I love it all! that too!