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Joined: 01/05/2013
Posts: 92
tastes like?

I just cooked up lamb leg in my smoker last night. It'll probably be the last time I do. It's ok I guess, just a little gamey. I'm just so used to eating beef I really haven't aquired a taste for much else.... So that got me thinkin'.

What if I won't like moose meat! It's sort of humorous. But I bought a rifle for moose hunting before i even tasted so much as a morsel of moose! CRAP !!!

Critter's picture
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Grand Slam Challenge Winner!Moderator
Location: Western Colorado
Joined: 03/26/2009
Posts: 4080
Some meat will do great in a

Some meat will do great in a smoker and some will not. In my opinion lamb or mutton will not along with venison such as deer.

If you do bag a moose and don't like the taste of it I am sure that you could donate it to a member here on the forum such as me and I'll gladly take it off of you hands. Thumbs up

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Joined: 01/05/2013
Posts: 92
no problem

If I don't like it, you could have it. Just pay for the postage & shipping. I'm thinking you'll probably need a crate for it though.

buffybr's picture
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Location: Montana, USA
Joined: 11/15/2007
Posts: 328
Moose meat

When I drew my first Montana moose tag, I was pretty lucky as the first day out, the first moose that I saw was a 50" bull. When I stopped at the Fish & Game Hunter check station, the first thing the biologist said when he looked at my moose's teeth was "Wow, you shot a gummer." His teeth were worn down to his gums.

I cut him up the same way that I cut up elk -- backstraps, loins, and some of the larger rump muscles are cut into steaks and roasts, and everything else I grind into burger. The burger tasted good, not much different from elk, however the steaks and roasts tasted like I was eating a tough old willow bush. After a few attemps at eating the steaks and roasts, I ground all of them into burger.

Eight years after I drew my first Montana moose tag, I lucked out again and drew another one. That time I shot a younger bull. When I was cutting him up, the backstrap steaks looked so good that I cooked some for dinner that evening. Again, the meat was as tough as nails so I ground the whole critter into burger.

Papa, what caliber rifle did you buy to moose hunt with, and where are you hoping to hunt them? I just apply in my home state of Montana. I apply every year, and I've had the maximum number of "bonus points" every year, and it's still been 25 years since I drew my last tag.

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Joined: 01/05/2013
Posts: 92
moose meat?

I'm in Ohio now.  I've got an job opportunity in Fairbanks, AK. though.  I bought a 338 Win Mag Winchester M70 supergrade with the full intent on hunting moose and bear.  I know that there are a variety of other calibers that would suite well for both but thats what I ended up choosing.  I'll be reloading soon so it'll be much cheaper to practice.  I'll probably end up going with the Woodleigh Weldcore 250 gr. or 300 gr. as the bullet.  I can't wait to hunt them.

possum's picture
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Location: SK Canada
Joined: 03/31/2009
Posts: 213
Bullets

PapaSzakal wrote:

  I'll be reloading soon so it'll be much cheaper to practice.  I'll probably end up going with the Woodleigh Weldcore 250 gr. or 300 gr. as the bullet.  I can't wait to hunt them.

 

 

 I really would'nt waste my money on bullets that you won't really need. Unless you got lots of monery to part with; there are a lot of bullets that will do the job with handloads

GKPrice's picture
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Joined: 04/25/2013
Posts: 13
moose meat ?

It would be very difficult to imagine a better chambering than 338 Win Mag for anything but for moose it is outstanding - for caribou and up my advice (FWIW) is 225's, Nosler Accubond, Nosler Partition or a bonded core like the Swift Aframe and some others - put a limbsaver recoil pad on the gun and go hunt - "IF" you feel the need to compensate recoil more go with MagNaPorting and stay the heck away from muzzle brakes ! (you hunting buddies will thank you) You cannot better a Model 70 classic action Winchester but Sako, Browning, Savage, etc .. are well made and accurate firearms BUT stay away from Kimbers (you will regret buying one somehow, someday)

possum's picture
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Location: SK Canada
Joined: 03/31/2009
Posts: 213
Moose

I'm really glad nobody said it tastes like chicken..... :lol:  I can buy an over the counter tag for moose every year or i can apply for a draw tag but I got that last year. The cow i shot last year was quite tender so far, and my wife likes it more than beef.  Beef here is fed different than in the USA, we don't use corn so i dont know what to relate it too for you fellas south of the border.

  I would think the taste would have a lot to do with diet, time of year (rut)  cleaning procedures and a few others. I have seen many people clean an animal that have NO CLUE. You would'nt drag your beef around in the grass, mud and leaves, plus if its a bull in rut you don't want that juice on him all over your meat, atleast i don't. Depending on circumstances and location i usually skin mine and  box cut it laying on the hide so very little gets dirty and pieces are more managable to cary: ofcourse i gut it before skinning. A good knife or 2 and a steel is helpful also and a saw of some sort for the brisket if you choose to open it up.

 The only rifle i hunt big game with is a 338Win with handloads and neckshots are preferred. I don't like tracking any wounded animal giving it time to get all heated up and stressed out.  I think you would like it if you tried it, it makes some good jerky and sausage but i like steak and roasts too.  Good Luck in your quest and remember have help on your first one, i had some buddies with me last year and we were skinned box cut and loaded in about an hour, and off hunting deer then 

 I think my hunt is posted here in the western canada forum.

Don Fischer's picture
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Location: Antelope, Ore
Joined: 03/24/2005
Posts: 3190
Damn, I was just getting

Damn, I was just getting ready to say that, really! lol The only moose I ever ate was ribs, wouldn't do that again! But any meat can make good sausage and hamburger. Also I don't know of anything that can't be cooked down like pulled beef, Sloppy Joe stuff. Or cook it down in a slow cooker, think that would work for me. There's way of cooking everything to make it eatable, my first wife was great at that. Oh, except wild ducks!

Ca_Vermonster's picture
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Location: San Diego, CA
Joined: 07/27/2007
Posts: 5774
There are so many ways out

There are so many ways out there to fix things, so many recipes, that I guarantee you'll find something you like.  You can do the basic butter and onions in a frying pan, make burger or sausage, or make jerky.  Or, you can make something up worthy of a 4 star restaurant.  Your choice, but don't give up after one or 2 tastes.  As long as you like the taste of wild game, you'll be okay.

Or, like everyone else said, sent the members on here some of it......

Don Fischer's picture
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Location: Antelope, Ore
Joined: 03/24/2005
Posts: 3190
Bet it would make good

Bet it would make good chilli. If it don't taste very good, you just didn't make it hot enough!

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