Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Moose Roast Ideas

John.
I have noticed that on the loin and back straps when doing the no gut method. I have kind'a figured that out thru the years, but CPW pushes the no gut method because of CWD. They don't like to see the spine split or cut and not going up the neck very far to the lymp glands.. Hunting solo it would be tough for me going back to the old way.

Would this mean that I need to split the pelvis up to the end and keep it with the hind quarter as one piece like we use to do when quartering and splitting the spine?

This of course would mean gutting the animal I guess. I assumed, wrongly then, that having those muscles attached to the leg bone helped.

What I have done is fillet the meat starting at the top front of the pelvis at the end of the loin and strip it off the pelvis. Then work it down to the hip socket. All of it coming off in one piece with the leg bone still in it

What do you mean that you leave the meat on the quarters.

That moose I got, we didn't have choice. No pack animals permitted and we had to get it off the RFW ranch that day. Just me and another old fellow to do it.

This is all hindsight now though. A stroke grounded me in July and I had to turned my elk tag in.

Thanks for helping me understand this better though.

Sorry to hear about your stroke! We are getting toward the end of our elk (and moose) hunting as well.

What you describe in removing the hindquarters is pretty much what we do as well--but we try to keep the meat on the top of the quarter as attached as possible to the bone. Then we make also sure to age the entire quarter for several days before butchering.

If the temperatures are right this is easy--we got lucky with a big cow elk Eileen killed a few years ago in early October, when the daytime temperatures stayed 40-50 for over a week. But also have a big refrigerator in our garage, and some big coolers we've used for around 15 years.

John

Do you discuss this. Further in slice of the wild? Trying to learn.

Thx

Scott

Thanks for the explanation. Yep. Mine always got aged that way. Where I ML hunt an outfitter friend lets me use her big walk in cooler until I go home and my good hunting buddy has a smaller one we use.

Yes. But Eileen does the "discussing" in far more detail.

You can take a closer look on the website www.riflesandrecipes.com.

Swiss steak is a favorite...