Moose meat can be tough, especially when the steaks are from matured animals. Be sure you will not regret. If your saute pan is on the small side, you may have to brown the moose meat in batches. With high expectations for all of the work we put into harvesting big game, which we must often split with one, two, or even three other hunters, we sometimes forget a few mitigating factors that affect how much meat we end up with at the end of the day . If you age the quarters without the skin, the loss could reach 9 to 10%. Whoever posted the Southern Fried recipe thank you so much! Despite the argument, most hunters fry-up moose hearts and livers, which is on their hunting traditions. It's easy to do. Fatty cuts of beef are also great options, like filet mignon, porterhouse, or even a T-bone steak. Steaks, smaller chops or roasts, made of meat from primal cuts two, three and four, are the choicest cuts. have a great way with words and make this site very approachable for new Heavier, Copyright© 2010- | All-About-Moose.com | All Rights Reserved Moose roasts, season with yellow mustard (French's) add a rub all over, wrap in bacon, inject with butter. All venison meat almost tastes the same since deer, elk, and moose are all ruminant and depend on the same food source. ), My Husband Hunts and I Hate It: How to Make Your Spouse Love Your Hunting Hobby, Fairly Odd Novelties 12 Gauge Shotgun Shell Shot Glasses, Wrangler Authentics Men’s Long Sleeve Quilted Lined Flannel Shirt Jacket with Hood. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/0\/03\/Cook-Moose-Meat-Step-1.jpg\/v4-460px-Cook-Moose-Meat-Step-1.jpg","bigUrl":"\/images\/thumb\/0\/03\/Cook-Moose-Meat-Step-1.jpg\/aid9858327-v4-728px-Cook-Moose-Meat-Step-1.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"