What should I do with all my meat?

[Flbt]

Does any one know how moose bone marrow is?

If you have the leg bone
Have marrow on toast.
I have no idea on how it taste though.
I know I don’t really like whitetail.

 

[Troubleshooter]

The suggestions for stew meat and canning of the less-desirable cuts are spot-on.

Add 1 finely chopped onion and sauté until done, add 1lbs sliced mushrooms and half a bottle of red wine, ....

deewayne2003's recipe sounds good, although he neglected to add one important caveat

 

[Pirkan]

Does any one know how moose bone marrow is?

If you have the leg bone
Have marrow on toast.
I have no idea on how it taste though.
I know I don’t really like whitetail.

I've hunted with guys who really seem to like it. I'll try to take a couple big bones when we but her the next moose on Thursday and try it.

 

[JG26Irish_2]

You asked for a Biltong recipe. Last year while in Limpopo, South Africa, I obtained the biltong recipe from the Grandmother of one of my PH's. Since KY is not a dry of a climate as Africa, I had to dry the meat using a smoker and very low heat for a long period of time. You can also use an oven or a dehydrator if the climate in Sweden is not appropriate for drying meat outdoors. Normally, biltong is not smoked. However, I like the hint of smokey taste and it also helps to preserve the meat longer.

Red Wine Vinegar
Worcestershire Sauce
Ground Coriander Seed
Black Pepper
Sea Salt or Pink Salt
Brown Sugar
1 teaspoon Bicarbonate of Soda (Optional)

Blend all of the ingredients to make a liquid marinade. Feel free to adjust the ingredients to taste. Roughly equal parts of vinegar, brown sugar and Worcestershire with generous amounts of Coriander, salt and pepper. For one cup of sugar, I would add about 1/2 cup of salt, pepper and coriander in about a 2:1 ratio. Exact amounts are flexible.

I sometimes also add garlic, maple syrup and white or red pepper in smaller amounts. Sometimes also add citrus (lemon or lime) juice if the meat cuts are tougher as a tenderizer. Place marinade in a air tight container. With meat semi-frozen to make it firm for cutting, I cut the meat into 4cm thick (1.5") strips while cutting with the grain of the meat. Any red meat venison is suitable. Beef, deer, moose, elk, eland, etc.

Place meat strips into the container with the marinade and seal. I have found that 1-gallon freezer bags work great but any container that submerges the meat and can be sealed will work. Place the meat and marinade container in the refrigerator for about one week.

When meat has marinated for about one week, remove it from the container and place onto a drying rack (grill). Air dry for 3-4 days if climate is dry. Otherwise place in smoker for 4-6hrs at 200 deg F or less of possible. Smoke until meat internal temperature is about 120-130 deg F. Ideally, you will want the meat slightly pink in the middle like a med rare to medium steak. This will insure that the biltong is not too dry and tough. Store in freezer bags in the freezer in small portions and thaw to cut and serve as needed. This will keep for a few months in the freezer and several days once thawed. When serving dried biltong cut it into bite sized pieces cutting across the grain. This stuff is addictive but takes a lot of time and effort to make.

 

[deewayne2003]

The suggestions for stew meat and canning of the less-desirable cuts are spot-on.



deewayne2003's recipe sounds good, although he neglected to add one important caveat

View attachment 713489

Notice my recipe states “half bottle of wine”…. No mention of what to do with the other half!

Others have mentioned the making of burger/mince and I do that as well but a little different.

Take 3lbs bacon/porkbelly and grind with medium blade and freeze.

Then take the meat from an entire doe(minus back straps and tenderloins)

Grind deer with coarse/chili plate while trickling in ground pork, then vaccum seal and place in fridge overnight before freezing.

I use this mix for everything from chili to lasagna.

 

[Mauser78]

You asked for a Biltong recipe. Last year while in Limpopo, South Africa, I obtained the biltong recipe from the Grandmother of one of my PH's. Since KY is not a dry of a climate as Africa, I had to dry the meat using a smoker and very low heat for a long period of time. You can also use an oven or a dehydrator if the climate in Sweden is not appropriate for drying meat outdoors. Normally, biltong is not smoked. However, I like the hint of smokey taste and it also helps to preserve the meat longer.

Red Wine Vinegar
Worcestershire Sauce
Ground Coriander Seed
Black Pepper
Sea Salt or Pink Salt
Brown Sugar
1 teaspoon Bicarbonate of Soda (Optional)

Blend all of the ingredients to make a liquid marinade. Feel free to adjust the ingredients to taste. Roughly equal parts of vinegar, brown sugar and Worcestershire with generous amounts of Coriander, salt and pepper. For one cup of sugar, I would add about 1/2 cup of salt, pepper and coriander in about a 2:1 ratio. Exact amounts are flexible.

I sometimes also add garlic, maple syrup and white or red pepper in smaller amounts. Sometimes also add citrus (lemon or lime) juice if the meat cuts are tougher as a tenderizer. Place marinade in a air tight container. With meat semi-frozen to make it firm for cutting, I cut the meat into 4cm thick (1.5") strips while cutting with the grain of the meat. Any red meat venison is suitable. Beef, deer, moose, elk, eland, etc.

Place meat strips into the container with the marinade and seal. I have found that 1-gallon freezer bags work great but any container that submerges the meat and can be sealed will work. Place the meat and marinade container in the refrigerator for about one week.

When meat has marinated for about one week, remove it from the container and place onto a drying rack (grill). Air dry for 3-4 days if climate is dry. Otherwise place in smoker for 4-6hrs at 200 deg F or less of possible. Smoke until meat internal temperature is about 120-130 deg F. Ideally, you will want the meat slightly pink in the middle like a med rare to medium steak. This will insure that the biltong is not too dry and tough. Store in freezer bags in the freezer in small portions and thaw to cut and serve as needed. This will keep for a few months in the freezer and several days once thawed. When serving dried biltong cut it into bite sized pieces cutting across the grain. This stuff is addictive but takes a lot of time and effort to make.

View attachment 713589

That is close to what we use for biltong with a few small changes.
we roast whole coriander in a pan until it starts cracking, then we crush it. also we pack the meat in a big plastic bowl, one layer at a time, sprinkle white pepper, course sea salt, and then dash with Worchester sauce and brown vinegar mix. then the next layer. turn the whole batch every 6-8 hours. after 24hours hang up, you can use any hooks, if you dont find anything paper clips that is bend open works 100%.

 

[Tally-Ho HUNTING SAFARIS]

hay my friend
u can never have too much meat (go vegans...yay)
burger patties
mince meat (for bolognaise, meat balls, lasagne etc etc)
best cuts for steaks (backstraps, fillets)
ribs and shins are great in a pot for stews or curry etc

enjoy

 

[KEC]

Having successfully hunted moose for the last 15 yrs we always have moose meat in our freezers.
I have found my favorite ways to prepare are the most basic with just salt and pepper cooking like I would prepare beef but rarer. My taste is around 125 degrees internal temp. Sometimes the amount of meat is overwhelming, just vacuum seal and freeze, I have had cuts that are 2 yrs old and still excellent preserved this way.

 

[SFRanger7GP]

I like venison quite a bit, but there’s no deer alive that can compete with a grass fed angus for quality meat and flavor.

My comment was referring to ground venison. I think it is all in what you like. Of course there is the huge factor of who is preparing the meat, or any food for that matter. After living in Argentina, I have not had a lot of good (grilled) beef in the US unless we prepared it ourselves.

I joined the Army to escape grass fed Angus, "fresh, hand pulled" milk and feed lot cattle.

Safe hunting

 

[BeeMaa]

With most of the whitetail I’ve taken, I do the same as @mdwest. Save the inner tenderloin and back straps for steaks.

Everything else gets ground with fatback and made into meatloaf, meatballs or stuffed in natural casings for smoked sausage. We cook almost everything, portion it then vacuum seal and freeze. Of course everything is labeled.

Makes for easy dinners when nobody feels like cooking.

 

[cajunchefray]

I like to keep it simple. Like @mdwest - loins and tenderloins are prizes and should be treated as such. But hams and shoulders, some of it I grind, but most of it is cubed for stew meat.

This is a simple winner.

About 3 lbs/1.5kg meat, cubed.
Flour, salted and peppered.
Dredge the cubes in the flour, then brown (bacon grease is preferable, but any animal fat will do). And I mean browned, as in slightly caramelized.

Cover with a broth of your choosing. Knorr beef cubes work well, simmer for about 3 or 4 hours. Cut up an onion or two, however it suits you. Cube 4 or 5 potatoes, cut a half dozen carrots into 1-2"/2.5-5cm lengths. Add more water/broth to ensure all the ingredients stay covered.

After about 3 hours of simmering the meat, add the carrots. After an hour to 90 minutes of the carrots, add the potatoes and onions, simmer for another 60 - 90 minutes. The meat should be tender by then. Salt and pepper to taste.

Southern US style biscuits make a nice side.
2 cups/1 liter of self-rising flour (if you don't have that, there are a thousand places on line to use all purpose flour with baking powder, baking soda, salt, and cream of tartar to describe the proportions for proper leavening)
1 cup/half liter of buttermilk or soured milk (if you don't have buttermilk, pour 1 TBS/15mL of vinegar to a measuring cup, then fill the cup to 8 oz/240mL, then wait 5 minutes)
1/2 cup/120mL of animal fat of your choice - bacon grease, tallow, or even butter. If you're using butter, it helps quite a lot of it's room temp before you try to do this. If using bacon grease, it should be chilled to where it's as solid as it can get.

With a pastry knife (or ordinary fork), cut the animal fat into the flour until the flour resembles course sand. Add about 3/4 cup/180 mL of the buttermilk/sour milk, stirring until all the flour is wet. Turn out onto a lightly floured prep surface, knead lightly, ending with a layer of dough that's about 1 inch/2.5 cm thick. Use a cookie cutter, diameter of your choosing. I prefer 2"/5cm, but it doesn't matter.

Preheat your oven to 450º F/235º C.

In a cookie sheet or pie tin, melt about 3 - 4 oz/90 - 120 mL butter (salted or unsalted, whatever you have on-hand). When the butter is melted, pull the pie tin out of the oven, with 1 side under an oven mit so the whole thing is tilted. Dip each biscuit, both sides, in the melted butter so they're well-coated. When all the biscuits are coated, bake at 450/235 for about 12 minutes. When the tops of the biscuits are golden-brown, they're ready.

Dip the biscuits in the stew broth.

You're welcome.

Great recipe! I find it very interesting that real hunters are real cooks, as we should be.
The Biscuit technique is great. Reminds me of Popeyes biscuits in the old days, when I trained bakers, made from scratch, and with a lot of margarine (not my favorites) but dressed 3 times.
I think quality lard, tallow or chicken fat is ideal.

 

[steve white]

So, does this mean you're no longer considering shipping some to Texas....

 

[Rare Breed]

I’ve never taken a moose.. but with elk and white tail I keep things pretty simple… the loins and tenderloins stay intact and are cooked as medallions or filets.. everything else gets turned into ground/mince… with the ground we do everything from chilis to soups to meatballs, spaghetti, lasagna, etc … essentially anything you’d do with ground beef, we do with ground venison..

If preparing a dish where the venison by itself is too lean we just add in some fat… usually pork fat or bacon, but we’ve used other fats as well..

One trick a New York chef taught me for people who complain when they taste deer or elk fat and don’t like what it does to the overall taste is to always cook with Orange Peel spice. I have tricked my wife and kids many times doing this most notably with ground meat in chili and spaghetti

 

[SETH RINGER]

DONATE TO YOUR LOCAL FEED THE HUNGRY.

 

[rookhawk]

Due to an abnormally successful start of the moose season with the University hunting club I have a lot of moose meat that I don't really know what to do with.

I have a massive outer thigh (idk the English name) from a bull that might do well in some stew or similar so suggestions for that would be fun. I have also saved som large long strips of the thigh to make biltong so a recipe and tips for that would be awesome. In addition to that I have a lot of mince that I've already used part of for a bolognese but more ideas are always appreciated.

On Thursday we're butchering another moose so I'll get even more meat but I don't know what cuts I'll get. If anyone has any ideas for specific cuts I should try to get suggestions are very welcome.

Cut it thin,about 1.5CM. Pound it out. Make a Mexican or South American marinade. Add a teaspoon of baking soda to it. Grill it the next day. EXCELLENT Arachera / Flank Steak even if you used a roast or backstrap.

Other options with back strap: Carpaccio and Tartare.

Eye of round and the rest of the muscles of the ham are excellent turned into biltong.

 

[mdwest]

One trick a New York chef taught me for people who complain when they taste deer or elk fat and don’t like what it does to the overall taste is to always cook with Orange Peel spice. I have tricked my wife and kids many times doing this most notably with ground meat in chili and spaghetti

Thanks!

Will definitely give that a try..

In soups and chili I honestly can tell very little difference between it and grass fed beef... for whatever in spaghetti, lasagna, and other Italian type dishes, its pretty distinctively different.. although I dont mind that at all.. I genuinely like the taste of venison..

 

[steve white]

Fry the cutlets pounded and flattened, then breaded with Panko crumbs. Makes a very authentic crunchy schnitzel.

 

[sgt_zim]

Anybody else ever substituted backstrap for Veal Oscar (Commander's palace recipe)? Definitely showing massive respect and love to the deer and the bounty provided.

 

[SFRanger7GP]

Anybody else ever substituted backstrap for Veal Oscar (Commander's palace recipe)? Definitely showing massive respect and love to the deer and the bounty provided.

Mama substitutes venison for veal oscar, beef Wellington and several other dishes. Of all the venisons she prefers to work with elk.

Safe hunting