Reply to "There's a Moose in my new 009?"

Former Member

Congrats on your new babies to be!

I have no experience cooking moose... but I think a few generalizations are in order: The cookshack will take very good meat and make it great!

Here are my answers to specific questions:

Cut?... any and all
Size?... if it fits
Times?... Whatever it takes
Marinade?...Whatever tastes good

It's that easy!

Read everything you can here on this forum about your new baby and you will be fine. Get a thermometer with a probe and always cook to a predetermined temperature. For those fine cuts that are naturally tender 135 to 145 with the first rare and the second medium rare (in my opinion for venison) Tougher pieces may need higher temps... for example I cook a chunk of neck to 195 to 205 at a temp of about 225 and it comes apart like pulled pork.

No moose around here... Like Boris Badenoff says to Natasha..."you hunt moose, I get squirrel"

Have fun,

Richard

11/25/073:51 PM

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