Marks Moose recipe

[ribo451]

I thought I would post a recipe I have been using for tough moose meat that seems to be popular around my family. I haven't used it for any other tough cuts of meat but I suspect it would work well for elk or deer or any other meat that is a tooth workout.

Enough meat for whoever you are feeding. The ratios I use are enough for my wife and I so add more if you are feeding a herd.
Butter
Hot mustard
1/4 cup beer
1/4 cup milk
1 tablespoon beef bullion
salt and pepper

First I salt and pepper the meat. Then put it into a bag with the hot mustard and roll it around working it into the meat. Then sear the meat in butter on both sides in a heavy cast iron skillet. I put the beer and milk together in a bowl and add the beef bullion and microwave so it dissolves easily. Then I pour the liquid into the pan and cover. Then simmer the meat for about 1 1/2 hours till the liquid is evaporated. It really tenderizes the meat. If you have more time the more liquid you add and the longer you simmer it the more tender it becomes.

[kenmack]

OK, tender, but is it tasty?

[pointblank]

Beer and Milk!!!!!!!!!!!

[ribo451]

The first time I made this I cooked it before my wife got off work and I ate it all before she got home.

I heat the milk in the microwave with the beef bullion and it may look and sound a little funny but it's about my favorite way to cook any tough cuts of meat when I have the time. I got most of this recipe from somewhere else. I can't remember where I got the original or what changes I made. But the recipe that's on here is the one I use. The original did call for beer and milk though.

[Decoy]

Moose tough
Ya need to shoot'm down around the Joe, Rib, tender and tasty
Had a roast the other day cooked in the crock pot, gooddd stuff. Will give your method a try nx. time, Thanks

[ribo451]