Alberta Outdoorsmen Forum - Tough moose meat

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Quote:

Originally Posted by atlas (Post 477492)

WAfter we had her in the truck she went straight to the butcher shop and hung right away for about 2 weeks.

This should open up a can of worms, but
...wild game does not have the same enzymes in it that beef has to break down the tissue. AAA Alberta beef is aged for a minimum of 28 days. Personally, I prefer to butcher my game within a day or two of being shot. You will not improve the quality of wild game by aging it like it was beef.

Quote:

Originally Posted by Korzy (Post 480335)

I was under the impression high heat sears in the juices as well, until i watched a food show where they did an experiment on this. Turns out searing the meat damages more tissue and thus lettting the juices out. Low and slow for tender it would seem.

High heat searing is for flavor and crust only. It does not "seal" in juices. I "sous vide" cuts of meat that are tougher (vac pack and cook in a low temp 135 degree to 140 degree water bath for 24-72 hours). Then you sear them really quickly after. You can have medium rare shanks that are literally falling off the bone.

Quote:

Originally Posted by Big Bull (Post 480453)

This should open up a can of worms, but
...wild game does not have the same enzymes in it that beef has to break down the tissue. AAA Alberta beef is aged for a minimum of 28 days. Personally, I prefer to butcher my game within a day or two of been shot. You will not improve the quality of wild game by aging it like it was beef.

It most certainly does have similar enzymes. While you may not hang it like beef because it will have issues due to the lack of fat it has to protect it from over drying hanging does improve the quality -- especially of older animals. I hang with the hide on to prevent drying and hang for up to 3 weeks if temps permit.

Info from experts

The bride marinates in soya sauce with a few spices. Timing is everything though, to long and the steaks are way too salty. Not enough time, and the marinating doesn't have any affect.

Quote:

Originally Posted by wind drift (Post 480660)

Check it out:
http://http://www.theoutdoorlodge.co..._big_game.html

Link not working for me?

Shot my bull elk in the spine this fall, tender as can be! I prefer to drop my animals where they stand. Makes easy tracking

I'm a strong believer in hanging my game befor I cut it. Nothing gets cut for at least 2 weeks unless the weather is too warm. The big old bucks I usually hang for three weeks or more. A couple of years ago, I got an elk big bull that I let hang for a month. Even the round steaks were tender enough to bbq and cut with a butter knife.

If your meat is tough you have options:

1. buy a larding needle and try larding the meat
2. tenderize with a meat hammer
3. acids tenderize meats so marinade in acids or cook in acids (tomatoes sauces, wine,etc.
4. change the cooking method to braising or stewing, moist slow heat methods break down the collegen making the meat more tender.

Dang it! Seems there's a trick to inserting a weblink. Try this:

http://ces.uwyo.edu/PUBS/B513Rpdf.pdf

If that doesn't work, copy and paste this into your web-brower:
http://uwacadweb.uwyo.edu/cesnutriti.../wild_game.htm