Mööse Marinade

Xelebes

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My sister bit a mööse and gave me three steaks. I was informed I should marinade these but no words on how to marinade them. Have any of you marinaded mööse meat before? What are your recommendations?
 

Maryn

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My understanding--not that I've marinated a moose--is that you need a fairly strong savory flavor to overcome any inherent gaminess. (I assume that moose was fair game, yuk-yuk?) You also want something acidic--vinegar, citrus juice--to tenderize it.

Here are two I'd be willing to try:

Balsamic Marinade

2 teaspoons brown sugar
2-3 tablespoons Dijon mustard
1/2 cup balsamic vinegar
1/4 cup olive oil
1 garlic clove, minced (optional)
1 tablespoon chopped herbs, such as rosemary, thyme, or marjoram (optional)

Mix all ingredients in a glass bowl. Pour marinade over meat, chicken, or pork; refrigerate for at least 30 minutes and up to 8 hours.


Beer Marinade

3 cups Corona or any pale lager
1/4 cup canola oil
Pinch of salt
2 tablespoons agave or honey
1/2 cup fresh lime juice
4-6 pieces of thinly sliced fresh ginger (optional)
1 garlic clove, grated (optional)

Mix ingredients in order. Pour over chicken, steak or fish. Marinate for several hours at a minimum.
 
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JeanGenie

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Greetings from Norway, the land of the mööse!

You'll get a long way with 2 dl (0,85 cups) olive oil, 1 dl (0,42 cups) red wine, thyme, and 1/2 chopped onion. 5 crushed dried juniper berries optional. For 600 grams of meat.

Good lök!
 

kikazaru

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Moose isn't that gamey - it tastes very much like beef, but it is much leaner and hence, much drier. It may be the cut I've always been given, but I've never had moose steak that I could cook like a rib eye, any that I've been given, I've had success by braising it - brown the outside quickly and then cook it slowly in liquid in the oven (lid on pan). I use garlic, onions, red wine, a Tbs or so of ketchup, mushrooms, beef bouillion cube, thyme, pepper. I've also made it with diced tomatoes - like a swiss steak, and also with mushrooms, onions and cream of mushroom soup. You could also pound with a meat mallet to make it tender.

Good luck with it.
 

Xelebes

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I've cooked elk before which is pretty lean. But only as a roast. I've also cooked bison which is also lean. But never as a steak.

I synthesised the recipes and went with this:

100 mL Saskatoon Wine
50 mL Olive Oil
50 mL Balsamic Vinegar
30 mL Honey (didn't have brown sugar)
30 mL lime juice
dash of Salt
2 dashes Pepper
2 dashes Sage
dash of Savory
12 mL of diced garlic
a carton of mashed Raspberries (a cheaper alternative to juniper berry, I figure and would go well with the saskatoon wine.)

Will report on how it tastes.
 

Xelebes

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Verdict: tasty. Not pungent in any fashion. Balanced. The meat was tougher than I am normally accustomed to but still plenty to chew on and savour. Cooked with a tad extra marinade in the pan and added mushrooms.
 

benbenberi

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Sounds tasty!

Question: is Saskatoon wine different from ordinary wine in some way?