-=> Quoting Bill Swisher to All <=-
 
 BS> A kindly Canadian gifted me with a tad over 3lbs of moose roast, rump
 BS> I'm guessing.  Now I'm taking recommendations on how to cook it.

Game meat can be so variable depending on the age and sex of the
animal, time of year its shot, its diet, and how well the hunter
field dresses it. Unless you know exactly what you've got, approach
it in stages.

 BS> So, if you were to cook it...what would you do?

I'd rub it with oil, sear it in a cast iron fry pan and then roast
it, lid off, to medium rare. If it seems like a tough cut, cover it
and steam-roast it to well done. If it's still tough, pot roast or
crockpot it until it is tender. Then you can shred it with two
forks, instead of slicing it.



Cheers

Jim


... Most of us have dead bodies in our fridges, just not human ones.

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