I might even put candles on the table :pimpgrin:
With the moose will be brown rice and I think Lima beans.
My wife is not a great fan of wild game---but when it comes to Moose she makes an exception :bowdown:
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I might even put candles on the table :pimpgrin:
With the moose will be brown rice and I think Lima beans.
My wife is not a great fan of wild game---but when it comes to Moose she makes an exception :bowdown:
You Killed Bullwinkle!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
At least your butcher has good prices!
How you gonna cook the roast?
I was curious about the price as well....
I sure Dave had the meat processed and the only way to print a tag was to enter a price.Quote:
Originally Posted by Phillbo
Makes sense....
Dave, you ever tried this cut :tiptoe:
There's enough right here on the CB for a good selection...:stuck:...BenQuote:
Originally Posted by Phillbo
Mike got it right. I had it cut, wrapped and frozen in Newfoundland where I shot it. Apparently their label printer won't work without a price being entered. I have a big insulated box that fits in the back of the truck, but not big enough to stuff a moose carcass into:getdown:
As for the butt whole----at least they used the correct spelling for whole rather than hole :pimpgrin:
To the question of how I cooked it---I put it in the oven at 350. Prior to that I coated it with olive oil, then salt and black pepper and topped off with thick cut bacon strips. I had some of the left overs for breakfast this morning :cool:
No fancy marinating before hand---moose does not require a cover up :hatoff: