Short Track
WKR
The packages said "blade roast". Took 6 hours to cook. Very very tender as compared to the round steaks., and some of the other cuts which are very tough to eat.
Thank you guys for COMPLETELY distracting me from the overwhelming news of the day.
[/QUOT
No Doubt! I come here to escape the "outside world" while at work..
Thank you guys for COMPLETELY distracting me from the overwhelming news of the day.
Do you cover it entirely with liquid, etc. when in a crock pot? I've found it falls apart better when it's about half covered. We do a lot of crock pot roasts and they all turn out good. Sear the hell out of it before you put it in the crock pot or oven, then cook it low and slow for as long as you can.
We eat a lot of moose, as do many people around here, and a fair amount of it is roasts, but my biggest challenge with moose roasts is having it not turn out too dry. Never have an issue with it being tough, just often times it ends up on the dry side.
We primarily cook our roasts and steaks in the crock-pot, and they are excellent eating, e.g., stews, chili's, soups, etc. Never chewy or tough, but I also don't cook them on the grill because that is not my wife's preference.
She makes an EXCELLENT curry moose in the crock-pot. She recently bought an Instant Pot, so she is experimenting with that...last night we had stir-fry moose (round steak). She first partially pre-cooked the meat in the Instant Pot and then finished in the fry pan with the mixed vegetables...it was damn good!
We use a local meat processor (Indian Valley Meats), so we also have a good supply of ground meat, Italian sausage (my wife has Italian roots), breakfast sausage, Polish, teriyaki and pepper sticks, liver sausage (Braunswagger sp?), and even "moose bacon", which we really like.
My kids like making moose burgers on the grill.