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In Reply to: Moose...out of my league posted by Cape Cod on August 07, 2011 at 20:09:24:
I was given a moose steak this summer. It can be really tough and is lean. I used a Jaccard on mine and pounded it a bit to thin it out to cook through evenly.
I've heard that some use buttermilk as a tenderizer on both moose and bear. We have very few of each in Missouri, so I know little of what I speak.
Overall, it was good & rich. Was glad I had the experience to try it.
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