Home Forums Hunting & Shooting Canada Moose Roast...with a twist

I cooked a moose roast in the crock pot today. The moose called Geraldton, Ontario home. For the rest of the meal I nuked Chinese that we had last night. Egg rolls, fried rice and chow mein.



There was a small beef roast (1/2 lb) that I threw into the crock pot as well. It is the meat just below the moose.

Steve;
Good evening to you sir, hopefully the day was a good one for you and yours and this finds you all well.

Thanks for sharing the photo of the tasty looking table fare with us Steve, I have to say that good moose is among my favorite wild meat to eat and for sure crock pots and moose seem to go hand in hoof.

All the best to you all as we head into colder days and the Christmas Season.

Dwayne

Good reminder of past years and the bounty of many years of freezers full of swamp donkeys. Thanks for the jog, and bon appetite!

Thanks to you both. We had leftover meat, so moose sammiches tomorrow for lunch! I'll probably put the slices on bread with garlic butter and melt some old cheese over everything.

Colour me vert with envy Steve!

We just finished some grilled moose with old cheese.

Red salmon tonight, caribou roast tomorrow. Life don't suck.

It's been a few years since I found a moose dumber than I am.

Looks good. Just in case you don't want to waste the nose of your moose, here's how to cook it. Andrew, NWT professional trapper, shows the best method of cooking. Some coarse language, but interesting video.

https://www.youtube.com/watch?v=KwMedsAkj-s

Thank me later.

L.W.

I've never tried that. We eat the heart and tongue, but I have never considered the nose.

It looks like a lot of work to me. I know...picky, picky. picky!

I souvid some moose ribs and meat on Saturday. It definitely was more tender. Next moose will be Hamburg, sausage, steaks, stew meat.

I'm still struggling with the addition of a piece of citrus zest. Is it used to garnish the meat when served, or is it included in the cooking?

I’ve only ever had moose nose where they singed the hair off—and the guy in the vid is right—friggin gross.

Hard to beat a pot-roast sammich. I like mine on buttered white bread with Duke’s mayo, salt and pepper. Lettuce and tomato don’t hurt either.

Do yourself a favor and invest in one of the insta-pots, electric pressure cookers. Does in an hour what the crockpot takes all day to do. Brown the meat, toss it into the cooker with veggies and water or broth, and wham bam thank you ma'am, you’ve got dinner.

We cook rice in a rice cooker and noodles on the stove, then pour the soup or stew over them, to keep noodles in particular, from getting mushy.

That's true. Tonight, we're having a meat pie which is moose and beef mixed together to bring up the fat content. Meat pies are also good cold.

Bought my wife some tart tins, the ones with the separate bottoms. They make great meat pies too, just the right size.

Back in 2007 me, my wife and a son-in-law did a 1,000 mile round trip Yukon-Koyukuk moose in our boat, after we put in at the Yukon River Bridge. Old Alaskan Sidney Hunington, author of Shadows of the Koykuk was a friend of my wife's family when my wife's Dad was a Deputy Marshall in the Alaska Territory days. He hung out at the local fuel station all the boats used. I found him and brought my wife up to meet him since my wife had left the Yukon River in the 50's. He autographed the copy of the book we had brought and he told my wife a few stories and asked about her recently departed Dad. It was a heart warming reunion.

There were several moose heads laying outside by the old fuel shack and all had the antlers, tongue and nose missing. Turns out old Sidney loved moose nose and some one had cut the noses off and removed the tongues for him.

If one is a far North outdoors guy, Shadows of the Koyukuk is a must read. Lots of history in the book.

I have never tried moose nose, at this stage in my life some one can have all of mine. Don't much care for liver either!

Went up to Red Earth creek Alberta years ago and killed bull moose. Drove home with skinned quarters. 325 pounds of meat we had. Mostly cut it into chunks of ten pounds or less. We would thaw out s chunk and either roast it or slice steaks off. I ate it three times a day until it was gone. Best meat I’ve ever eaten. You Canadians are certainly blessed with moose to hunt and eat.