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Advice on Moose Roast

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  • jenzed
    commented on 's reply
    Very helpful suggestion - thanks!

  • Argoboy
    commented on 's reply
    I agree with the Dr. moose meat does not trichinosis I think you are confused with bear meat? Cook it like venison or any other lean wild game and you will not be disappointed.

  • Troutman
    replied
    Little bit of a different if not strange first post but hey it is meat and you can cook it! Welcome to the Pit !!!!

    Leave a comment:


  • Troutman
    commented on 's reply
    The Doctor has spoken.....

  • HorseDoctor
    replied
    Throwing the BS flag on that one! Moose does NOT carry trichinosis, so forget about that! Nor is moose gamey if properly trimmed of all fats. One of the mildest of the cloven hoofed venison’s! It is lean so drying out is a concern. My suggestion would be to sous vide at 130-135 for 48 hours, then give it some smoke and a hot sear at the end. Should end up tasty and tender!!! Even if you don’t believe me that trichinosis is not a concern, both freezing & SV for that time would kill them anyway. Good luck & enjoy!!!

    Leave a comment:


  • Fire Art
    commented on 's reply
    That will help a lot Moose is pretty mild Opposed to deer not near as gaming

  • Fire Art
    replied
    It makes the best jerky

    Leave a comment:


  • snowswamp
    replied
    I have never cooked something like a moose roast. Sounds like there’s a few curve balls. I’m curious as to the suggestions. From someone who wants to help but has no real experience, I would guess (and I mean guess) that you could inject rendered beef fat or beef broth through out it if you have an injector? Good luck and post pictures if you remember!

    Leave a comment:


  • Jerod Broussard
    replied
    My take on these lean roasts is to make sure and have plenty gravy. Even cooking in a pot cooks the moisture out of it. We regularly cook cheap ZERO marbling chuck roasts in the oven. We brown like crazy first then let it ride in a shallow pool of water the rest of the way.

    If I had to try in the pellee, I'd wrap in bacon and run 325, and have a pan with a little water below to catch the drippings.

    Leave a comment:


  • jenzed
    started a topic Advice on Moose Roast

    Advice on Moose Roast

    My nephew hunts, so I regularly get cuts of venison, moose, and sometimes grouse. Lucky me! I have a moose roast in the freezer that I am thinking about cooking in my pellet smoker. Moose tends to be very lean, and needs to be cooked to well-done (because it carries trichinosis). Normally I would pot-roast it to prevent it from drying out, but I'm curious to combine the gamey moose flavour with a smokey flavour.

    I don't feel that wrapping the roast in bacon would be sufficient to prevent it from drying out. I've read about people inserting lardons (strips of pork fat) to introduce fat into the interior of lean cuts of meat. Has anyone ever tried this? Any suggestions regarding technique?

    Thanks!

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