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I finally figured out why my moose meat was always tough
Was up near Fairbanks last fall hunting with my buddy Dave, and I cooked a roast that came out like shoe leather. He laughed and showed me how he slices moose meat across the grain into thin strips, not with it. Turns out moose muscle fibers are super long and dense, way more than beef. Has anyone else found a trick for making moose or caribou tender without a pressure cooker?
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riverhill28d agoMost Upvoted
Across the grain into thin strips" is the way to go, not a cure for tough meat if you start with a bad cut.
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taylor30527d ago
I see it a little different about starting with a bad cut being hopeless. In my experience, even a tougher piece like the shoulder can come out tender if you slice it thin across the grain and cook it low and slow in some broth. Your mileage may vary, but I've had pretty good luck that way.
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