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The Moose Is Loose With Way Too Much Qview

post #1 of 18
Thread Starter 

I posted earlier that a friend (thanks Marj) gave me some moose including a moose shoulder roast. I would like to thank everyone for their advice on how to prepare it. Here is what I ended up doing for a moose supper.

 

The moose roast was just over 3 pounds.

 

 

I put it in the Bradley with hickory pucks and no heat. As it has returned to well below zero here, there was no problem with starting to cook it. I put it in the fridge overnight hoping the smoke would make its way into the roast.

 

The next morning, I cut 18 thick slivers of garlic. I used my home grown Russian Red garlic and used 4 cloves but these cloves are way bigger than store bought garlic. I made slits in the surface of the roast and pressed the garlic slivers in.

 

 

Then I browned all sides of the roast in a hot cast iron frying pan.

 

 

I made a mixture of 1/4 cup Dijon mustard and 1/2 teaspoon each, dried rosemary, thyme and sage. 

 

 

 

I rubbed that all over the surface of the roast.

 

 

I put the roast in a slow cooker and poured a bottle of one of my favourite beers around it. I put the lid on, set it on low and let it cook for 8 hours.

 

 

My buddy, Bill is a great friend, very smart, totally talented but doesn't like potatoes. So, I made Yorkshire Puddings. 

 

About an hour before the meal was to be served, I started making the Yorkshire Puddings.

 

The ingredients for my version are:

 

3.6 ounces by weight of flour

1/2 teaspoon salt

1/2 cup milk

2 eggs

1/2 cup water

6 tablespoons butter or margarine

 

 

I like to have all the ingredients at room temperature. I find I get higher rising.

 

I mix the flour and salt together. 

 

 

I mix the milk into a well in the flour mixture.

 

 

I beat the eggs until they get a little thick and creamy.

 

 

I add them to the flour mixture and until well mixed with the Kitchen Aid and a paddle.

 

 

 

I add 1/2 cup of warm water and beat for 2 to 3 minutes until there are large bubbles coming to the surface.

 

 

I put one tablespoon of margarine in each of 6 muffin cups and put them in a preheated 400 F oven until the margarine was hot and bubbling. 

 

 

Just before I took the pan out, I beat the batter with the paddle for a couple of minutes again. I took the hot pan out and split the batter between the six muffin tins.

 

 

 

 

I put the pan back in the 400 F oven for 20 minutes. Then I turned the temperature down to 350 F and cooked them for 30 minutes more.

 

 

While the Yorkshire puddings were cooking, I took the moose roast out of the slow cooker and covered it with foil.

 

 

 

I poured the liquid out of the slow cooker and reduced it by about half by boiling for 10 minutes.

 

 

 

I mixed 1 tablespoon of cornstarch with cold water and added it to the sauce and heated until it was thick.

 

 

 

I added salt and pepper to taste and decided it needed some onion flavour so I added 1/2 teaspoon of onion powder.

 

I strained the gravy into the gravy boat.

 

The moose roast was carved.

 

 

The Yorkshires were served.

 

 

She Who Must Be Obeyed supplied her excellent deli style coleslaw and carrots cooked with leeks. It was a fine table and meal.

 

 

 

The Verdict

 

This was a great meal. She Who Must Be Obeyed and my friend both really liked it. However, She Who Must Be Obeyed said there was a lot of garlic (I thought it was just right but I am not the one who must be obeyed). The only thing I would change would be to add some slice onions at the beginning instead of the granulated at the end. It was better with onion flavours. Also, an hour in the smoker is not enough. I could barely taste any smoky notes.

 

As for the Yorkshire Puddings, my buddy said they were great and I think I tickle She Who Must Be Obeyed's fancy too. You have to love Yorkshire Pudding and gravy.

 

I love moose. I wish I wasn't too lazy to hunt.

 

Disco

post #2 of 18

Looks great from here.

 

I cold smoked a turkey for 2 hours.  Couldnt taste the smoke either.

post #3 of 18
Thread Starter 
Quote:
Originally Posted by c farmer View Post
 

Looks great from here.

 

I cold smoked a turkey for 2 hours.  Couldnt taste the smoke either.

 

Thanks, Adam. I am going to have to work on this. I think I might try longer smoking at 200 F and then finish in the slow cooker. Thoughts?

 

Disco

post #4 of 18

No such thing as too much Qview.

post #5 of 18
Thread Starter 
Quote:
Originally Posted by Bear55 View Post
 

No such thing as too much Qview.

Har! Thanks, Bear, that is a generous interpretation!

 

Disco

post #6 of 18
Quote:
Originally Posted by Disco View Post

Thanks, Adam. I am going to have to work on this. I think I might try longer smoking at 200 F and then finish in the slow cooker. Thoughts?

Disco

Yup, that is my plan next time. Warm smoke. Or a lot longer cold smoke, like 10 hours.
post #7 of 18
Thread Starter 
Quote:
Originally Posted by c farmer View Post


Yup, that is my plan next time. Warm smoke. Or a lot longer cold smoke, like 10 hours.

It would have to be pretty cold to keep the meat in the safe zone for 10 hours wouldn't it?

 

Disco

post #8 of 18
At the time I did the turkey we had a cold snap. In the 30's for a week.

Warm smoke would be a better choice for most people. But be sure to get over 140 in 4 hours.
post #9 of 18
Great lookin meal Disco ! beercheer.gif I love moose & that looks sooo tasty ! Nice smoke for sure & SWMBO liked it as well so that's always a good thing ! biggrin.gif
post #10 of 18
Thread Starter 
Quote:
Originally Posted by c farmer View Post

At the time I did the turkey we had a cold snap. In the 30's for a week.

Warm smoke would be a better choice for most people. But be sure to get over 140 in 4 hours.

 

I agree. That is what I will try next.

Quote:
Originally Posted by WaterinHoleBrew View Post

Great lookin meal Disco ! beercheer.gif I love moose & that looks sooo tasty ! Nice smoke for sure & SWMBO liked it as well so that's always a good thing ! biggrin.gif

Thanks, Brew! Moose is my favourite game too.

 

Disco

post #11 of 18

Bullwinkle would be proud of that meal !:icon_biggrin:

post #12 of 18
Thread Starter 
Quote:
Originally Posted by CrazyMoon View Post
 

Bullwinkle would be proud of that meal !:icon_biggrin:

Thanks, CM. 

 

Disco

post #13 of 18

Nice job Disco!  Looks like it was a tasty meal!  And those Yorkshires look amazing!  

post #14 of 18
Thread Starter 
Quote:
Originally Posted by mountbaldy View Post
 

Nice job Disco!  Looks like it was a tasty meal!  And those Yorkshires look amazing!  

Thanks, Joe. It turned out well, particularly for my first moose!

 

Disco

post #15 of 18

Somehow I missed this cook. Everything looks great Disco! Happy Holidays!

post #16 of 18
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post
 

Somehow I missed this cook. Everything looks great Disco! Happy Holidays!

Thanks, Case. May the season bring you friends, family, love and joy.

 

Disco

post #17 of 18

Good job, love the pictures and how to, looks great to me

 

points1.png

 

Gary

post #18 of 18
Thread Starter 
Quote:
Originally Posted by gary s View Post
 

Good job, love the pictures and how to, looks great to me

 

points1.png

 

Gary

Thanks for the point, Gary. Have a great holiday!

 

Disco

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