Life in Southeast Alaska

Today it's Moose Burger

Day 2 of butchering the moose - I'm working on the neck.  It weighed 60 pounds before de-boning, so it will be interesting to see how much meat we end up with out of that.  I worked on getting it off the bone this morning and this afternoon working on trimming off the fat and sinue and stuff.  I cut some pieces into 2" long chunks for canning - I want to try canning some of it.  Rod's mom says that it will come out so tender and yummy that we won't want it any other way.  A friend from work says her family uses canned venison in stroganoff or in tacos - sounds good to me! 

The video we bought that teaches how to bone out and process a deer is called "Boning the Deer Carcass" by Larry Metz.  Says it applies to any big game.  If you want to check it out, it is on their website:  www.lemproducts.com.  They carry all sorts of grinders, sausage making supplies, knives, seasonings, etc.  The video has been very useful and given us the confidence to butcher this moose ourselves.  It is even interesting just to know where certain cuts of meat come from on the animal!

I called a couple grocery stores today looking for some pork fat to mix in our burger - one was out entirely of pork and beef fat - the other had some pork fat that Rod is picking up on the way home from work.  There was a big moose opening over in Gustavus that just ended Friday, so that is why the fat was harder to find.

I think dinner tonight is going to be a salmon casserole or salmon loaf with some of our canned salmon. 

Untitled Comment

5:00 PM, Tuesday, September 26, 2006 .. Posted by OurLittleHomestead

How much did the moose weigh out total? I've never tried moose-- just deer and elk.....I love elk.

:)
Lisa