lapper

I was fortunate to get a moose in Alberta this year(my first).Does anybody have any good ways to prepare the meat.Steaks, Chops, Roasts and some good marinades?
I am a first time user of this forum and i will be looking forward to all responses to anybody that can help me out.

skeeter 7MM

I cook my moose like beef, grill the steaks to rare/med-rare on the Q with similar spices as beef. Then any dish you like with beef sub in moose. It is the nectar of the gods for meat and will cook in so many ways/dishes, it is very mild in flavor. Merinades with a base of red wine, beer, lemon, orange or tomateo juice work well with sugar(brown or white), salt, pepper, diced fresh garlic and spices. I really like moose cutlets and the are easy to prepare. You can serve the cultes with a glaze orange or lemon from any cook book (I just add a splash of brandy to my lemon or arange glaze for a little etxra). Or if you prefer try a can or 2 of China Lily's SweetnSour sauce, dump it in after golden brown let simmer covered for about 5-10min per side.

Hot cast fry pan with olive oil or butter (just be careful not to burn butter adjust the heat lower when using butter)
Milk/Egg wash
Flour
Spices (sea salt, black pepper, garlic & cajun spice- really any spice you prefer will work fine)
Fry until golden brown

Also here is a nice stew receipe I have on file:

Riversong Moose Stew

6 strips Bacon -- cut into pieces
2 1/2 lbs. Moose meat (up to 3 lbs.) -- cut into 1" cubes
Salt -- to taste
Freshly ground pepper -- to taste
3 tbsp. All purpose flour
1 lg. Onion -- peeled and chopped
2 cups Dry red wine
1 cup Homemade or canned beef stock
3 tbsp. Brandy
2 cloves Garlic -- peeled and minced
1/2 tsp. Dried marjoram
1/2 tsp. Dried thyme
1/2 Orange -- washed
6 whole Cloves
2 tbsp. Unsalted butter
3 lg. Carrots -- Peeled and chopped
1/2 lb. Mushrooms -- coarsely chopped

Preheat the oven to 350F. In an oven safe 3-quart casserole,
cook the bacon over medium heat until brown. Remove the
bacon with a slotted spoon, drain and set aside.

Sprinkle the moose meat with salt and pepper. Dredge it in the
flour. Add the meat to the pan drippings. Brown on all sides
over medium heat.

Add the reserved bacon, onion, wine, stock, brandy, garlic,
marjoram, and thyme. Stir until the sauce thickens and is
bubbly. Stud the orange with the cloves and tuck into the
liquid. Cover the casserole and place it on the center rack
of the oven. Bake for 2 to 2 1/2 hours.

In a large skillet, melt the butter over medium heat. Add the
carrots and mushrooms and cook until tender. Set aside.
When the stew is done, add the carrots and mushrooms,
cover and return to the oven for 5 minutes. Remove the
orange and discard. Serve immediately.


Enjoy