As far as I am concern, Moose is the meat that top them all; not fat, very tasty, perfect with a strong red wine, heaven in a plate.
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As far as I am concern, Moose is the meat that top them all; not fat, very tasty, perfect with a strong red wine, heaven in a plate.
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That's the way it is, not the way it ends
I've not had moose but I'm quite certain it would be along the same lines as venison or bison. Bear is the meat I'm not too fond of...like a chuck roast tied up with rubber bands, very sinewy. It must be slow cooked to melt the sinew tissue.
I could really go for a steak right now...I want to go to the butcher and get a thick ribeye and grill that bad boy out! Perhaps endulge in a nice Brunello di Montalcino for my beverage and for the side mushrooms and diced red onion pan fried in garlic and grilled asparagus topped with a little lemon butter and parsley.![]()
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