when in doubt, grind it into burger......
As good as the burger is, this is too nice of a piece of meat to grind.
WOW!!! Some clueless meat eaters!
The eye of round is an outstanding piece of meat for a chunk of round. It is accorded special treatment here whether from moose, caribou, deer, or whatever else.
Start with room temperature meat. For caribou (roughly elk size) lay the entire piece on a bed of rocksalt and completely cover with more salt. Make it about 3/8" or so thick on top and pile around the sides as required to make it completely covered. It takes a lot of salt.
Allow it to sit for a at least 15 minutes before putting it under a very hot broiler. For caribou about 20 minutes is right. Add about 5 minutes for elk.
Remove from heat and rest it for about 10 minutes before breaking open the salt shell. Should produce an extremely tender piece of rare meat works well with any number of sauces and/or horseradish.
Moose EOR gets cut in half because they are just too big to do whole. They also get more time under the broiler and resting.
The meat is not salty at all, very tender, and very much like prime rib. Just finished cutting up the moose from this year's hunt and the last moose was started and finished yesterday... way over 200 packages of meat, 146 packages of burger included. The EOR pieces were tracked to make sure they were properly labeled and babied...