slow cooker recipe wanted

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ryan robert

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BACK IN Newfoundland and lovin it!!!
Mods i hope no one minds i moved this, it wasnt getting any attention,thanks

Hi there, i just took out a couple of packs of moose ribs, from this fall past moose hunt, i didnt know how they were cut, in my suprise they are cut into small peices like spare ribs. Great for slow cooker right! Except ive never cooked moose ribs in the slow cooker before, so anyone got any favorites that they want to share???(MommaBear) hint hint,lol
My wife is not big on moose so that is another factor, how to marinade them before cooking to acheive a great taste thats not too gamey, which shouldnt be a problem , its from the 4 pointer i shot, and the rest of the meat, is like butter, so smooth and tastey!!

Thanks RR
 
ryan - A buddies girlfriend told me about doing a diced up elk roast in half a cup of coke and a half cup of ketchup then cooking it in the oven. It tasted great. I'm going to try some goose breast in it, I think it will be good. I had a friend years ago that cooked his ribs in gingerale and they were good. I'd try sacrificing a pack of ribs to the gods and see what you get.
 
I found this on Remington's site awhile back...they turn out Great everytime :cool:

Wild Game Recipes

Ribs In Beer
4-5 pounds venison, beef or pork ribs
2 large onions, quartered
3 or 4 cans (12 ounces each) beer, or enough to cover ribs
1 tablespoon black pepper or to taste
Salt to taste
Prepared barbecue sauce as needed (about 1 cup plus additional for serving)

Peel membrane from back side of ribs if you like; cut rack as necessary to fit into Dutch oven. In Dutch oven, combine ribs and onions. Add beer to cover; add pepper and salt to taste. Simmer over medium heat until tender (1 to 1-1/2 hours). Remove from Dutch oven and drain well. Prepare grill for direct medium heat; lightly oil grate. Place ribs on grate over heat. Baste with barbeque sauce until ribs are well coated; grill until nicely glazed and heated through, 10 to 15 minutes, turning ribs frequently and brushing with sauce. Cut into individual ribs and serve with additional barbeque sauce for dipping.
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I find that bones give a bit of a taste to wild meat so I de-bone everything.....Ive soaked roasts in a marinade of 2 cups of water, five spoons of garlic salt and a small can of mandarin oranges and slow cooked it all (soak it for about 10hrs in the marinade) then dump the whole she-bang in the slow cooker for 8 hrs and flip the roast at the half way mark......can't see why it wouldnt work for ribs too...............then there is the old barbeque sause standby method. Soak them in bbq sauce and adda couple cups of water and stir them every couple hours for 8 hrs.
 
If you have a firepit, here's a good way to do them....dig all the ashes out and start a fire with spruce. Add a bag of charcoal brickettes (about 6 bucks a bag).....get the brickettes nice and hot. soak the ribs /roast in bbq sauce and water for about an hour then wrap them in tin foil. Then wrap in tin foil again. Put the ribs on top of some of the brickettes and cover the ribs in a layer of brickettes too. Put one of those cheap tin foil turkey pans over top and lay a log on it so it doesnt blow away.....an hour and a half later it will me about medium rare or a bit better.
 
bedrock said:
ryan - A buddies girlfriend told me about doing a diced up elk roast in half a cup of coke and a half cup of ketchup then cooking it in the oven.

I've tried this coke and ketchup recipe many times. Works great for chicken and pheasant. Not as good as you would be served at finest restaurants but can not beat it for ease of preparation. Caserole Dish. add meat, sprinkle your favorite spice, put in coke (not pepsi) cover with ketchup. Put lid on caserole. Medium oven for little over an hour.
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ryan robert said:
Thanks for you replys guys, Mommabear sent me a recipe, it was awesome, just wicked, fall off the bone tender.
Some nice looking oone here that i will try in the future!!
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so you gonna share the wealth...........?or be a hog
 
ryan robert said:
Thanks for you replys guys, Mommabear sent me a recipe, it was awesome, just wicked, fall off the bone tender.
Some nice looking oone here that i will try in the future!!
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Well! mommabear, are you going to share your recipe with the rest of us, or is it posted somewhere on another thread?
 
Here it is gus the only thing i added was a full bottle of beer, 1/2 cup of molasses, and bbq seasoning spice, the bbq sauce i poured over it all was Dianna's Chicken and rib

it's so easy you will slap yourself.. Put your ribs in the crock in the morning, ( no need to marinate) a few cloves of garlic, sliced onion, worchestershire sauce just sprinkle it over, I would sprinkle some paprika over the meat.. and then if you have about a half cup of beer handy throw it in! and then top with your favorite barbeque sauce . Not sure of your settings, but if you start it in the morning set the timer for say 6 hours, if you start it in the early afternoon, set it for 4 hours.. they will taste amazing, fall off the bone
 
Covey - Glad to hear that coke/ketchup works on bird. I want to try it on goose or duck. I was impressed with it on the elk roast.
 
bedrock said:
Covey - Glad to hear that coke/ketchup works on bird. I want to try it on goose or duck. I was impressed with it on the elk roast.
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Well, I don't have any elk, so I think I will try it on some venison 2morrow!
 
with the coke and ketchup recipe, when it's in the casserole dish, do you kinda squirt the ketchup over the meat (kinda like some people do on pasta), or do you actually go and completly cover the stuff? sounds scrumptious...
 
FlyingHigh said:
with the coke and ketchup recipe, when it's in the casserole dish, do you kinda squirt the ketchup over the meat (kinda like some people do on pasta), or do you actually go and completly cover the stuff? sounds scrumptious...
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Whenj I use it for chicken or pheasant I cut bird in chunks and put in caserole. Add spice of choice. I usually sprinkle with salt, pepper and garlic powder and minced onion. Use what your taste prefers. Then add the coke (not pepsi). About 3/4 to 1 cup depending on amount of meat. I usually pour down side so I don't wash off spices. Then I pour an equal amount of ketshup right over then center of the meat. Cover. Place in Oven. Let the heat and bubbling do the mixing. I usually put finished meat and some sauce on top of rice, but I am getting too fat so now I skip the rice:)
 
I'm with Huntinstuff concerning deboning moose if possible. The bones can add an undesireable taste from the marrow inside. But I would also suggest removing all visible fat (tallow) and even parboiling the ribs before cooking to drive off the tallow, discarding the broth. I find that ribs can be especially hard to separate the tallow from the meat. Moose is a real treat. Enjoy!:cool:

By the way, did I mention that I am an expert moose caller and it will soon be time to put in for moose licences in New Brunswick:p
 
shepodyguide said:
I'm with Huntinstuff concerning deboning moose if possible. The bones can add an undesireable taste from the marrow inside. But I would also suggest removing all visible fat (tallow) and even parboiling the ribs before cooking to drive off the tallow, discarding the broth. I find that ribs can be especially hard to separate the tallow from the meat. Moose is a real treat. Enjoy!:cool:
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Never had that problem with Alberta moose.:) I debone most of the animal only because I want to save freezer space and I am a little on the lazy side. Sawing bones takes more effort and time so I keep it to a minimum. :redface: I find that both kinds of deer and pronghorn antelope have a tallow type fat and I remove. Although I remove most external fat on moose, that is if I find any, I always leave the small amounts of intermuscular fat. I think it imparts a very nice flavor on the meat.
 
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