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.