• Username :
    Password :
 

Moose Meat

posted by conebaby on Friday January 30th 12:41am

This post is not for the faint of heart!  I am serious.  Bloody moose/butchering photos ahead...

  

Several months ago we acquired ourselves a moose.  Don't ask how; if I told you I'd have to kill you.  Suffice it to say that on a cold Alaskan night a moose met an unfortunate end, and the result was cupboards well-stocked with moose meat.

 

deadguy

 

Yes, that is a tongue hanging out of the side of its mouth.  Ew!

 

Warning: Carcass!

 

skinning

 

It was cold, as you can see from the steam coming off the moose while it was being skinned.

 

Thank goodness we have friends (no, not the governor) who know the proper way to field dress a moose.  Skin it first, then quarter it.  It's bloody work, to be sure.

 

bloody

 

Then came the long, long night of butchering.  You know, my "Alaska-versary" is coming up and there is just no way I could have imagined, back in January 2007, that I would be doing stuff like this...

  

cleaning1

  

We made coffee...

  

coffee

  

Changed clothes...

  

shorts

  

And dove into a long weekend of hard work, cleaning and processing literally hundreds of pounds of moose...

  

cookiesheet

  

helen

  

moosetub

  

cleaning2

 

Some of the meat was cut into steaks, some ground for burgers and meatballs and such, and some set aside for jerky (perfect for camping!)  Much of the meat was canned; canning meat wasn't even on my radar before moving to Alaska, however it's an incredibly convenient way to preserve and store everything from moose to salmon to turkey.

 

canning

 

Below, left is a "raw pack" and the jar on the right is moose meat canned with tomatoes:

 

canned

 

We've already made moose meatballs (sorry, no photos!) and they were delicious.  On New Year's Eve we had Hungarian Goulash - with moose, of course.

 

goulash

 

I've already shared the photos of our chinook cookout, but here they are again:

  

grilling

 

dinner

  

The steaks were marinated in Coke and various herbs and spices.  I can say without hesitation that it was one of the top three steaks I have ever eaten in my entire life.

 

I promise my next post will be severely lacking in bloody moose carcass...but are we living off the land or what?

1
Thom said | on 01/30/2009

Hey, send down some Moose Teriyaki Jerky.

2
BBREW9 said | on 01/30/2009

As Bullwinkle cries....I am thinking Moose Meat Stew iin a crockpot recipe for the Kitchen thread.;)

3
" Z Genius Lusifer " said | on 02/01/2009

Poor Bullwinkle.

I can't say I have ever had a dead cow in my front yard to butcher under any aquired circumstances.  The sacrificial cult-like cutting and bathing ritual looks like it was carried out to the letter of the written Moose doctrine.  I am just wondering if it tastes like chicken?

PS.  How did you divide up the 2 Moose meatballs?

 

It appears that you are not logged in.

If you are interested in commenting on this post click here for more information about our blogs, here to register an account with Fingerlakes1.com - or if you have those bases covered just log in and comment away.

My husband and I recently moved from Alaska to New York to Houston. We're tired. I enjoy writing, spending time outdoors, yoga, dirty martinis (thanks Grandpa V!). I live with my geologist husband and our yellow lab, Sandy. Follow me on twitter @snowcones. Follow this blog
Yahoo! My Web Google Bookmarks Windows Live Facebook Digg Ask del.icio.us StumbleUpon reddit Furl BlinkList dzone Shoutwrie Blinkbits Spurl Diigo