Like many here, I've eaten lots of big game over the years. My personal favorites are axis deer, gemsbok, elk, misc. African antelope, antelope, nilgai. I'm really wanting to shoot a moose, and have found a Newfoundland outfitter that I like, and can get the meat back home to enjoy.

Question: Where does moose meat fit into the "best game meat" scenario?

Like many here, I've eaten lots of big game over the years. My personal favorites are axis deer, gemsbok, elk, misc. African antelope, antelope, nilgai. I'm really wanting to shoot a moose, and have found a Newfoundland outfitter that I like, and can get the meat back home to enjoy.

Question: Where does moose meat fit into the "best game meat" scenario?

Pussy. The ultimate wild game!!!

Pussy. The ultimate wild game!!!

Careful! Quality and supply varies.

Near the top IMO....

Best: Pronghorn

Worst: Bear

MSG will make even orange tabby cat taste good.

Like many here, I've eaten lots of big game over the years. My personal favorites are axis deer, gemsbok, elk, misc.

Miscellaneous meat is in your top 4? Its not even in my top ten...

lol, I think the misc. goes along with the African antelope

Near the top IMO....

It's up there but I like Pronghorn better.

A question with no "right" answer.

Individual tastes differ.
Individual animals within the same species differ. I offer my experience with 20+ moose and about 75 caribou.

What it has been eating, what it has been doing, perhaps (bear on the salmon streams vs blueberry slopes.... Animals stressed from running vs those killed unaware, etc.)

Chalk in how it is killed, temperatures, how it is taken care of, processed, and cooked.

Not all of us (few in fact) have sampled all the game meat availble. So all opinions are valid.

In my own case, from a very general perspective, I rank it wild sheep, musk ox, caribou, moose, then deer and pronghorn, elk, bear.

The very best caribou I have eaten will outrank all the others I mentioned on the individual meal taste test

Some personal opinion/comments that may or may not be pertinent:

If you have had bad caribou, it was probably a bull in rut, or not properly taken care of.

I don't believe I have ever seen any "marbeled" moose meat from the 20 something I have eaten.

Musk ox is marbeled, and not that different from beef, (the several roasts I have eaten, killed by a friend, were excellent). If you had bad musk oxen, see above caribou sentence. Limited sample to be sure, but from 3 different animals. And not really choice cuts. (We aren't that good of friends it appears...:) )

I have never eaten moose. That being said, the best game meat I have ever eaten was a yearling bison. Every pronghorn that I have tried has been excellent too.
My favorite small game has to be squirrel (perhaps because I don't get an opportunity to hunt them as often as quail/dove /rabbit).

Squirrel are better than quail, dove or rabbit. Sandhill crane are pretty darn good.
I like doe whitetails better than steak. It's getting hard to find even prime steak that really has good flavor.

https://www.foxnews.com/opinion/why-i-eat-squirrel-really

Squirrel are better than quail, dove or rabbit. Sandhill crane are pretty darn good.
I like doe whitetails better than steak. It's getting hard to find even prime steak that really has good flavor.

https://www.foxnews.com/opinion/why-i-eat-squirrel-really

I have had squirrel twice and neither time did I enjoy it. I dont know if it was just a poor tasting sub-species of your local squirrels or if its was a matter of our squirrels diets. Either way, I feel like I am missing out. There is alot of people on this forum that seem to really like the little critters. Somebody send me some good squirrel and I will trade some good porcupine.

A question with no "right" answer.

Individual tastes differ.
Individual animals within the same species differ. I offer my experience with 20+ moose and about 75 caribou.

What it has been eating, what it has been doing, perhaps (bear on the salmon streams vs blueberry slopes.... Animals stressed from running vs those killed unaware, etc.)

Chalk in how it is killed, temperatures, how it is taken care of, processed, and cooked.

Not all of us (few in fact) have sampled all the game meat availble. So all opinions are valid.

In my own case, from a very general perspective, I rank it wild sheep, musk ox, caribou, moose, then deer and pronghorn, elk, bear.

The very best caribou I have eaten will outrank all the others I mentioned on the individual meal taste test

Some personal opinion/comments that may or may not be pertinent:

If you have had bad caribou, it was probably a bull in rut, or not properly taken care of.

I don't believe I have ever seen any "marbeled" moose meat from the 20 something I have eaten.

Musk ox is marbeled, and not that different from beef, (the several roasts I have eaten, killed by a friend, were excellent). If you had bad musk oxen, see above caribou sentence. Limited sample to be sure, but from 3 different animals. And not really choice cuts. (We aren't that good of friends it appears...:) )

Nothing beats grass-fed pronghorn. Never had any that fed on mostly sage.

Pussy. The ultimate wild game!!!

JGRaider: My Hunting career/interest has led me to enjoy all manner of "wild game" and I'll list'em in my order of enjoyment preference!

#1 = Whitetailed Deer (grain fed and harvested before the rut)
#2 = Elk (again harvested before the rut)
#3 = Mule Deer (grain fed before the rut)
#4 = Moose (avoid older bulls in this ranking)
#5 = Blacktailed Deer
#6 = Antelope (cared for properly and cleanly kill't)
#7 = Mt. Goat
#8 = Bear (Bear roast with onions, carrots and potatoes is really good!)
#9 = Cougar
#10 = Wild Turkey (can't figure out a "good" way to prepare these?)
#11 = Canada Goose (made into sausage!)

Sadly I have not partaken much at all of Bighorn Sheep - I hear their meat is rather palatable.

We are thawing out some filet mignon of Whitetailed Deer for dinner tonight!
I can't wait.
Hold into the wind
VarmintGuy

#10
Deep fry in peanut oil

A question with no "right" answer.

Individual tastes differ.
Individual animals within the same species differ. I offer my experience with 20+ moose and about 75 caribou.

What it has been eating, what it has been doing, perhaps (bear on the salmon streams vs blueberry slopes.... Animals stressed from running vs those killed unaware, etc.)

Chalk in how it is killed, temperatures, how it is taken care of, processed, and cooked.

Not all of us (few in fact) have sampled all the game meat availble. So all opinions are valid.

In my own case, from a very general perspective, I rank it wild sheep, musk ox, caribou, moose, then deer and pronghorn, elk, bear.

The very best caribou I have eaten will outrank all the others I mentioned on the individual meal taste test

Some personal opinion/comments that may or may not be pertinent:

If you have had bad caribou, it was probably a bull in rut, or not properly taken care of.

I don't believe I have ever seen any "marbeled" moose meat from the 20 something I have eaten.

Musk ox is marbeled, and not that different from beef, (the several roasts I have eaten, killed by a friend, were excellent). If you had bad musk oxen, see above caribou sentence. Limited sample to be sure, but from 3 different animals. And not really choice cuts. (We aren't that good of friends it appears...:) )

#10
Deep fry in peanut oil

Carbon must be well done.

Totally and completely wrong.

Another simple option. Just cut the breasts in strips and fry like chicken thumbs. The running gear and wings we reserve for either soup with wild rice or noodle soup. Legs are tough as woodpecker lips is you don't simmer them long enough. I just put the legs, thighs, and wings in a pot with some fresh garlic and bay leaf and simmer it bout all day adding water as needed. That's the stock for either the wild rice or noodle version. Got the recipes somewhere around here.

Totally and completely wrong.

My family was given a large moose roast right before Thanksgiving one year, the women in the family were not game meat eaters normally. So in addition to the moose roast they prepared a small turkey just in case some did not care for the moose. Every bit of the moose roast got eaten at Thanksgiving dinner and the turkey got make into sandwiches the next day. I like elk the very best followed by moose, whitetail, antelope and mule deer. I've also enjoyed black bear too, mostly prepared as roasts, guests thought it good too comparing it to a good pork roast.

Agree! I prefer my carbon in the C-12 state.

My family was given a large moose roast right before Thanksgiving one year, the women in the family were not game meat eaters normally. So in addition to the moose roast they prepared a small turkey just in case some did not care for the moose. Every bit of the moose roast got eaten at Thanksgiving dinner and the turkey got make into sandwiches the next day. I like elk the very best followed by moose, whitetail, antelope and mule deer. I've also enjoyed black bear too, mostly prepared as roasts, guests thought it good too comparing it to a good pork roast.

I've also enjoyed black bear too, mostly prepared as roasts, guests thought it good too comparing it to a good pork roast.

What in the hell kind of pork roast are you eating? Bear taste nothing like pork! I have eaten a lot of bear from a wide range of locations. Never a single one tasted remotely like pork.

In 2008 I hunted outside of Toad River BC and we had a tasting of tenderloin, mountain goat, Stone sheep, moose and elk and that is how the six of us rated them. I will give it all a try coming fall.

Totally and completely wrong.

Whoosh...

My best results with wild turkeys has been flouring breast chunks and frying for a while. Then finishing off in a roaster or crock pot.

Tenn turkeys taste like crawfish mud. Or at least the ones here that dig seeds out of the cow patties.

I wish butter would take away their rank




Woogie boogie, mfers !!!!

I want to lasso that fugger

I rate moose about near the top, slightly better than Elk, which is a lot better than venison.

OK, since I'm the OP, I think wild turkey sucks, end of wild turkey discussion..........love shooting them though. 3 with one shot is my personal best.

Tenn turkeys taste like crawfish mud. Or at least the ones here that dig seeds out of the cow patties.

I wish butter would take away their rank




Woogie boogie, mfers !!!!

Hahaha is that Rene running rogue there??

Yeah

Those bovines wanted to stomp our deke sets, they came in to a series of calls. Lol

There are real turkeys in that pasture all day long. But noooooooooo they had to be nosey. lmao

Dall sheep
Sand hill cranes
Sitka blacktails
Moose
Berry bears
North slope caribou

Turkey & Wild Rice Soup
Particular parts of the turkey used for a batch are one each leg, thigh and wing along with half whatever trimmings can be had from the back. Ingredients as follows:

Wild turkey as stated, with leg and thigh cut to the bone in multiple places to speed cooking.
1 cup each of the following:
Fresh sliced carrots,
Fresh sliced celery,
Frozen English peas,
Frozen whole kernel corn,
Dry wild rice or blend.

Half a small to medium sweet onion, chopped,
Half a head of garlic smashed, bashed, or chopped
Half teaspoon +/- of black pepper as desired,
1 1/2 to 2 tablespoons of salt also as desired,
2 or 3 large bay leaves,
a tablespoon or two of Worcestershire.

Place turkey pieces in a large pot with lid and cover well with water. Add bay leaves along with some powdered garlic for aroma. I like to add a good surface sprinkle of meat tenderizer at this point to aid in separating meat from bone as later required. Cook at an energetic simmer for around 4 hours. Additional water will need to be added to keep meat submerged as it cooks. After allotted cooking time remove turkey from pot and set aside to cool. Add wild rice and an additional 2 cups water to stock along with the prepared garlic, salt, and black pepper. The wild rice blend I used called for a cooking time of 45 minutes. I set my timer for 30. While rice cooks and after meat cools a bit, remove meat from bones, tendons, and excess connective tissue, and cut into desired sized pieces. After 30 minutes cook time for the rice add celery and onion and simmer for 4 to 5 minutes. Add carrots and simmer an additional 4 to 5 minutes. Add de-boned meat and whatever additional water is needed for desired broth level and bring to roiling boil for a minute or two. Add peas, corn, and Worcestershire, stir, and remove from heat. Sample the broth and add seasoning if desired. Replace cover and let stand 10 minutes or so if you can. It's now ready to eat and will thicken just a bit as it stands.

Dad’s Chicken Soup
“To heal the sick, strengthen the weak and fortify the strong.”

1 chicken cut into pieces easy to boil. Remove skin but leave some fat.
2 cups sliced carrots
2 cups sliced celery
2 cups frozen English peas
1 cup corn
1 small/medium onion diced or sliced
1 head of garlic crushed or equivalent
8 oz. egg noodles
1 teaspoon black pepper
2 ½ tablespoon salt
3 large bay leaves maybe more
Place chicken pieces and bay leaves in strainer tub of large spaghetti pot and cover well with water. Sprinkle with garlic powder or add some crushed garlic for aroma. Cook about 35 minutes or until fork tender. Remove strainer tub with chicken and set aside to cool. Make sure bay leaves are left in the broth. When chicken cools debone and cut meat into desired size. Add onion and remainder of garlic to broth, bring to boil and cook 5 to 10 minutes. Add carrots and celery to broth, bring to low boil and cook 5 minutes. Add noodles and cook 8 minutes. Add chicken, peas and corn, add water to fill remainder of pot, return to boil and turn off heat. Let sit half an hour or so if you can. Enjoy and share with the love of Jesus.