It’s that time of the year … Wild Moose!

Greetings Carnivores,

My phone buzzed Friday night with a text message from one of my Brutha’s from anotha Mutha, asking me a question I often get asked at this time of the year.


The Majestic wild Moose

“Hey Dougie .. I bagged a big Moose the other day, can ya help me cut it up?” ” Of course Joe but … I’m stuck between jobs here at my place and I can’t get there ’till Sunday morning.”

With this unseasonably warm weather we’ve been having, flies were an issue so I told him not to skin it, try to keep it as cool as possible, and wrap it in cheesecloth until I could get over there.

Sunday dawned dreary and wet, as only this time of the year can be. Grabbing a coffee and smooching my Spousal equivalent, I hustled over to Joe’s Garage (no … not the same one Zappa sang about) where he had already done the tedious job of skinning and quartering the beast. Together we rolled up our sleeves and got busy.

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Hanging front quarters

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The Carnivore, boning the hind shank

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Joe, wrapping the spoils

Cutting a big moose is no different than what I’m used to with Beef or Pork every day. The big difference here is it’s a race against time. The problem is we’re not working in a climate controlled environment and temperature abuse is a real concern. Even still … we were a number of hours getting it done.

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Tying and trimming the roasts

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Still LOTS of work to be done

In the end, Joe and his hunting partners had a lot of meat to share.

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Fresh cut Moose

Roasts, Cutlets, Stew and Sausage all headed for the freezer.

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Fresh Moose meat, ready for the freezer

Much has been made of late about the coming Autumn. I posted my “Ode to Fall” a few weeks ago as well as my friends at the Patrons of the Pit submitted an awesome chili recipe to warm you from the inside-out.

And so it is.

The days grow shorter, the nights grow cold. The leaves continue to fall as we hurtle, headlong into the long dark days of Winter. I for one, am looking forward to the new season. Although I miss living in Southern California dreadfully, I so LOVE to see the seasonal changes here in this beautiful part of the country.

Bring on the SNOW !! 🙂 🙂 🙂  IT’S TIME TO SKI !!!

Until next time, thanks for reading and following. Please come back and comment, ‘like’ and ‘follow’ my posts through WordPress. I will do my very best to continue to bring you informative, educational and hopefully well written, witty dialogue.

I REALLY appreciate your support.

Stay hungry Carnivores 🙂

13 thoughts on “It’s that time of the year … Wild Moose!

  1. Wild meat is wonderful! Moose meat was the first meat I ate as an infant. Coming from a hunting family, I can talk for hours about game meat, how to prepare it, cook it, fry it, smoke it. It makes great jerky.

    I have a wonderful marinated roast recipe that I can leave with Doug for those intetested.

    Enjoy your moose!

    • THANKS !! Well … it’s a VERY lean,very tender meat similar to beef with NO FAT WHATSOEVER. A lot of the folks I know like to make sausage with it but, Pork must be added otherwise it’s WAY too dry. If you ever have an opportunity to try it, you should. THANKS for commenting and following !! Stay hungry LGCG !! 🙂

  2. Pingback: The call of the wild … it’s all about the game. | Carnivore Confidential

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