> kiltyone
>
>>Glomis wrote:
>>> Steve Calvin wrote:
>>>
>>>How the the moose differ in taste from say pork ribs?
>>
>> Enormously! Moose would be much closer to beef in taste than pork of
>> course, but really there's little in common between the taste of moose and
>> beef either. The taste of moose depends on many factors. Of course it's a
>> wild animal, so its diet is a big factor. Personally I hunt moose in areas
>> where there isn't a lot of birch and other deciduous trees. A diet of this
>> stuff gives a real 'gamey' taste to the meat. I do like the natural
>flavour
>> of the moose meat - but not so much that it overpowers the overall taste.
>> Hunting in a non-deciduous area is not a difficulty for me, since I live in
>> a Taiga region - mostly evergreens. Another factor is the 'condition of
>the
>> kill'. If the animal is run down very much then lactic acid will be
>present
>> in the muscle fibers and this will affect how tender the meat is - as well
>> as the taste. For this reason I will not shoot a running animal, or shoot
>> at one that I can't kill stone dead with a single shot. Lastly, the
>carcass
>> has to be gutted and cleaned immediately and hung for about three weeks in
>a
>> four degree Celsius controlled environment. Of course a good butcher is a
>> must too!
>>
>> I have described the flavour of the meat as basically beef with a milder
>> milky flavour but not quite to the extent of veal. But again there are so
>> many factors that affect the flavour.
>>
>> I typically get some of steak, roast, stew meat, ground (or hamburger)
>meat,
>> and various types of sausage made from the animals I shoot. As well, I
>> usually bottle about 50Kg of meat - great for camping trips and snowmobile
>> trips etc.
>>
>> I know this was far more information that you probably wanted...but there
>> you have it.
>>
>> Cheers!
>>
>> Glomis
>>
>>
>I you shoot only animals found in the pine or fir forests do they have a
>piny taste to the meat?
>We have ours prepared as you have outlined with the exception part of
>the hunting party is a certified butcher. All that is done and placed
>in a very low...mobile freezer.
>When I get around to using them I use a great marinade with natural
>maple sugar and other spices. Delicious for ribs, steaks or roasts.
>Usually throw in a cup of Bourbon.

Yup, "Cheers!"... and with each successive cup yoose hunter's stories get
better and bigger.

Ahahahahahahahahahaha. . . .




---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
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"Life would be devoid of all meaning were it without tribulation."
Sheldon
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