PRIME RIB OF MOOSE
Prime rib is a large cut from a fully-grown moose, consisting of coarse muscle fibers. The meat is leaner and has a slightly coarser consistency than the same cut of beef, but still makes a great casserole.
Keep in mind
Prepare the meat but don’t remove too much tissue or any fat. This is where all the flavor and texture comes from.
Don’t cut the meat into too small pieces as it will shrink as it cooks. Cubes about 3 x 3 x 3 centimeters are a good size.
How to cook prime rib of moose
The meat needs time to tenderize and coarse fibers can cope with a longer cooking time and a lower temperature so slow cooking works well. But game needs less time than other meat, especially if you have salted it in advance. Your stew should never boil, just simmer, and maintain a temperature of 85°C.
The basics when slow cooking game:
- Slice the meat into fairly large pieces (they will shrink as they cook).
- Salt the meat at least an hour in advance – for flavor and more tender meat.
- Brown the pieces of meat in oil and butter.
- Follow your recipe. Remember that your vegetables need less time to cook.
You’ll find more ideas for cooking game.
Moose casserole with chanterelles, flavored with whey butter and Dijon mustard