![]() 10/25/2016 at 19:35 • Filed to: None | ![]() | ![]() |
Last month my dad shot a moose, and his brother shot another another one on the same trip. Those 2 moose where split between 12 guys. We got about 170lbs of moose meat, my dad shot 2 turkey this year, we are getting 6 whole chickens from my aunt & uncle, and my brother just shot a large deer. So our 2 chest freezers will be full by the end of the week.
![]() 10/25/2016 at 19:37 |
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How much were you able to carry back to the wagon?
![]() 10/25/2016 at 19:38 |
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What state?
![]() 10/25/2016 at 19:40 |
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Ontario.
![]() 10/25/2016 at 19:40 |
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Mega jealous. I had 80 lbs of deer meat and another 50 of hog spoil because my stupid housesitting friend unplugged my damn freezer.
![]() 10/25/2016 at 19:40 |
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A moose once bit my sister.
![]() 10/25/2016 at 19:41 |
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please tell me that was intended to be as much of a burn as it was.
![]() 10/25/2016 at 19:42 |
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A Møøse once bit my sister ...
![]() 10/25/2016 at 19:46 |
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A Moose once bit my sister...
![]() 10/25/2016 at 19:48 |
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A Møøse once bit my sister
![]() 10/25/2016 at 19:49 |
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170lbs of moose meat. Username checks out.
![]() 10/25/2016 at 19:52 |
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I have some moose ribs, one rib could feed a small family.
![]() 10/25/2016 at 20:00 |
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The only time I had moose it was tough as hell. Did I just get a bad slab? Not sure what cut it was though.
![]() 10/25/2016 at 20:00 |
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I bet that was a great smell.
![]() 10/25/2016 at 20:12 |
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Moose is very lean, and has very little body fat. It is hard to cook right.
![]() 10/25/2016 at 20:17 |
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...which part?
![]() 10/25/2016 at 20:17 |
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oi.
![]() 10/25/2016 at 20:23 |
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Barrie-ish.
![]() 10/25/2016 at 20:24 |
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dam it. too far to ship to T-bay.
![]() 10/25/2016 at 20:29 |
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Noted. Next time I’ll go low and slow.
![]() 10/25/2016 at 20:34 |
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I do basic salt & pepper rub on it, with some onions & carrots in with it, put it all in a slow cookers and set to 8 hours on low.
![]() 10/25/2016 at 20:43 |
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Sounds good. I’ve been doing the sous vide thing for a few months. I did a super tough flank steak for 24 hours at 131 Fahrenheit. It came out awesome.
![]() 10/25/2016 at 21:04 |
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I threw the freezer away. It was not worth it to me, not after a week in a garage in Texas heat.
![]() 10/25/2016 at 21:32 |
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I like moose.
I think I may have damaged some hippie chick once. Met her at a party after my first summer working in a national park. She was kinda cute although I wasn’t hugely interested because I wasn’t really into the hippie chick thing. But I was talking to her anyhow because maybe she’s normal when she’s not drunk. She finds out I lived in a national park all summer, and starts asking me all these fairly random questions mostly without letting me answer, but she gives me a break when she asks what my favourite animal there is. My answer was moose, cause it was the first one I thought of. Then she asked why it was my favourite, so I answer something like “Dunno. They’re big and awkward and kinda goofy looking. And they taste good”. She gave me this look that made me flinch cause she looked like she was going to slap me (thankfully didn’t), then burst into tears and ran out of the room. Saw her once in a hallway a month later and we briefly made eye contact and she immediately spun around and darted down another hallway. I kinda felt bad.
But moose still tastes good.
![]() 10/25/2016 at 23:51 |
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Half an elk in there already and a quarter of a moose getting wrapped this week.. Plus a seasons worth of blueberries.. freezer is full.