How Moose Tastes?

My two hunting buddies, husband and wife, well she has perfected the loss of wild game meat.
Shot too late in the season, not able to get it cooled exactly right and such.

A zippy large enough to hold the meat, milk and the two gals.......Rosemarie and Thyme.
Not sure the ingredients, but it does take the zippy out of the meat.
I haven't tried it on fish yet.
Sometimes fish taste muddy when the lake gets a bit warm.
 
GunGuy34 said:
I find the difference between Newfie Moose and Alberta moose like night and day. I wouldnt even want the Alberta stuff. I have not tried ELK.
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I have Newfie neighbours. Great people. They sure like the AB moose meat I've given them.


P.S. Funny thing is, most all the Newfies I know, seem to think moose must be canned or something. Which to my mind is a dumb way to cook moose.
 
Just curious, the "Pacific Lobster" referred to earlier "I like to compare the slight differences in taste to say an atlantic lobster over pacific and other seafoods"... I didn't think there were any lobster north of Mexico in the Pacific??
 
Funny you mention that...I know some folks from NFLD, NS, PEI that now live in the western provinces and they sure love canning moose, deer, elk...whatever they get, they can it.

It's alright to add to stews but it kind of grosses me out otherwise...whatever floats your boat though.
 
Its just what people are used to. Years ago the only way to keep food from spoiling was to bottle or can it, so people keep doing it now. I personally dont like it, but it will do in a pinch.
 
Big Jon said:
Funny you mention that...I know some folks from NFLD, NS, PEI that now live in the western provinces and they sure love canning moose, deer, elk...whatever they get, they can it.

It's alright to add to stews but it kind of grosses me out otherwise...whatever floats your boat though.
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If you ever get a chance to try a bottle or can of moose from one of those friends you should. You may be surprised :). Also do you guys realize that you are using the dreaded "N" word:p
 
DMS said:
If you ever get a chance to try a bottle or can of moose from one of those friends you should. You may be surprised :). Also do you guys realize that you are using the dreaded "N" word:p
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Oh I have...that's why I said it's good in stews...but upon opening a can it has the smell of the cans I open up to feed the cat...a little off-putting for me.
 
Gamey flavor usually comes from not cooling down the meat as quick as you can. The guys that would rather spend 6 hours getting a moose out whole than an hour getting it cut up into reasonable sizes and packing it out and getting it skinned.
 
I can a little of every moose, deer, bear etc that I shoot. Even can some of our older chickens. Won't be canning tenderloins, but having canned meat on hand is never a bad thing.
 
sallyman said:
Just curious, the "Pacific Lobster" referred to earlier "I like to compare the slight differences in taste to say an atlantic lobster over pacific and other seafoods"... I didn't think there were any lobster north of Mexico in the Pacific??
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Certainly no lobster off the BC coast.
 
CreamySmooth said:
It's for a similar reason that if you eat prairie beef and then try eating that Eastern stuff you realize how spoiled you are. Better feed out here.

It's also why I don't eat seafood here...
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Most, if not all the beef sold out East at Sobeys, ect... all says Canada Western Grade A. Myself, I much prefer to buy beef from a local farmer who sells sides/quarters. Maybe its just mentally, but to me it tastes better than store bought.
 
72mustang said:
Most, if not all the beef sold out East at Sobeys, ect... all says Canada Western Grade A. Myself, I much prefer to buy beef from a local farmer who sells sides/quarters. Maybe its just mentally, but to me it tastes better than store bought.
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Sorry, should have clarified. By "East" I meant Ontario and Quebec. That's what we mean here when we say East in that certain way that can only be how a subject talks about a ruler from another place. When we were there, it was all Proudly Ontario or Quebec beef marked on the package. And once you know the difference, you can tell corn fed beef anywhere. There's a reason the best beef in the world isn't fed corn.
 
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