Moose Pictures Of 2007 Seasson
- Thread starter thrush
- Start date
OK EVERY ONE I KNOW THERE ARE PICTURES OF YOUR MOOSE THAT ARE AS BIG AND EVAN BIGGER THAN MY 9X9 I GOT IN NIRTHERN BC SO LETS ALL HAVE A LOOK AT THE FUN WE ALL HAD !!!
Very After I got it only took 3 hrs to get him cut up and loaded. It was a face to face kill so it had no time to run or nuthing. the meet is very tender and great taesting.
When I first saw it all I saw was a black blur go by into some trees just off a power line I stopped and walked over and came around a large bush only to come face to face with him as he was comeing out of a creak from a drink. All I had time to do was lift the barrol of my 7mm and fire right into his head it was a dead kill and I did not become a mud flap ( or a moose flap)
When I first saw it all I saw was a black blur go by into some trees just off a power line I stopped and walked over and came around a large bush only to come face to face with him as he was comeing out of a creak from a drink. All I had time to do was lift the barrol of my 7mm and fire right into his head it was a dead kill and I did not become a mud flap ( or a moose flap)
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Republic of Alberta
CGN Ultra frequent flyer
- Location
- ,location, location
He got Brenneke'd
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Nice going gang we have a great start here some nice eating going on. I just made a new batch of jerky and boy it is awesome tasting. if you all would like I will give out my special blend for it.
1 ½ cups Soya sauce ,
5 tbs spoons Worchester sauce ,
10 tsp liquid smoke,
1 t spoon nutmeg,
5 tsp lemon pepper ,
4 tsp garlic powered,
1 tsp onion powder.
Cut meat into thin strips and then mix all ingredence together then poor over meat. Then mix meat with your hands to work all the spices through the meat and cover in fridge for around 24 hrs. spread meat flat on a cookie sheet and place into the oven for 4 to 6 hrs. (start to watch meat after 3 till dried ) set temp at 150 F and prop oven door open with a towel to let out moister so the meat dries as it cooks. And then enjoy.
1 ½ cups Soya sauce ,
5 tbs spoons Worchester sauce ,
10 tsp liquid smoke,
1 t spoon nutmeg,
5 tsp lemon pepper ,
4 tsp garlic powered,
1 tsp onion powder.
Cut meat into thin strips and then mix all ingredence together then poor over meat. Then mix meat with your hands to work all the spices through the meat and cover in fridge for around 24 hrs. spread meat flat on a cookie sheet and place into the oven for 4 to 6 hrs. (start to watch meat after 3 till dried ) set temp at 150 F and prop oven door open with a towel to let out moister so the meat dries as it cooks. And then enjoy.
You Know something I just notest from the pictures so far is that the Alberta moose have a brown patch on the head around the horns were my Northern BC Alaskin moose is strate black. kind of neat I thought. any other pictures from other provinces so we can see if there is any color marking differances from were we hunt them ? Also what was the spread on the rack mine was 49 inches and a 9x9
Well 47 inchs is better than only seeing road signs as some others only had a chance to see last year. A friend of mine got a 59 inch one and his partner got a 48 inch one boath very nice animals. 
DirtyOldSix
Regular
- Location
- Durbanville, South Africa
That's a lot of meat, what does it taste like?
Very much like beef.....not near so "gamey" as deer.
It depends on the age of the animal as well as how it is cooked. I like moose bourgogne using a traditional french beef boutgogne recipe. for this one would need an older animal to stand up tp the 8-10 hours of cooking. The older the animal the stronger the flavor.
