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Thread: Moose neck ?

  1. #1
    Join Date
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    Moose neck ?

    Boned out gets two large slabs of meat, left and right sides, which are sort of thick through the center
    making it tough to roll and tie

    What are some options for treatment for this fine cut ?
    Never say whoa in the middle of a mud hole

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  3. #2
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    Re: Moose neck ?

    Quote Originally Posted by boxhitch View Post
    Boned out gets two large slabs of meat, left and right sides, which are sort of thick through the center
    making it tough to roll and tie

    What are some options for treatment for this fine cut ?

    I'm pretty sure it would make some awesome stew!
    WLM
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  4. #3
    Join Date
    Mar 2004
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    Pemberton BC
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    Re: Moose neck ?

    Low and slow braising is what you want. Makes a good pot roast. Slow cooker etc

    It's a well used muscle so tough but full of flavour.

    It's not a good candidate for dry roasting or grilling.
    "The 375 H&H was made obsolete the day the 375 Ruger was introduced"

  5. #4
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    Re: Moose neck ?

    The neck is full of sinew and silver skin. Not fit for grinding or stewing. But it is absolutely delicious when tied into roasts and slow cooked. Brown it, then put it in the slow cooker on low for about six hours. Put in a cup of beef bullion (liquid) and a package of onion or mushroom soup mix. A big deer will give you three neck roasts and a big moose can give you about eight. You can also slice it across the grain and treat it the same as boneless shank. Slice it about 1 1/2" thick, brown both sides and put in the crock pot same as the roast. It take a low and slow heat to turn all that sinew into delicious gel. And you don't waste an ounce or several hours trying to trim it out. I do the same with shanks.
    I harvest carrots. I kill animals.

  6. #5
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    Re: Moose neck ?

    Good point about the sinew. Yes, treat it like boneless shanks is a great way to put it. It's not a great grinding option.
    "The 375 H&H was made obsolete the day the 375 Ruger was introduced"

  7. #6
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    Re: Moose neck ?

    Thanks, answers kind of confirm what I thought
    May trim it a bit to make it more uniform thickness then roll

    between the neck (4? pcs) and shanks (4x3 osso buco) plus rib rolls (2x4), we have lots of low-slow simmering to do
    But liking the idea cuz any other filleting or whittling is a lot of effort for little gain
    Read the magic temp is 136 deg. for 18+ hours
    Never say whoa in the middle of a mud hole

  8. #7
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    Re: Moose neck ?

    I just did a large neck roast in the slow cooker.

    Salt, pepper and garlic rub
    cut slits in the muscle and added slices of garlic cloves and rosemary
    Brown in a hot oil
    Put in the slow cooker, add a mix of bone broth, beef broth and some sliced onions
    cook on low for 6-8 hours
    remove and shred like pulled pork and add back into the broth mixture and cook for another hour or more
    Remove and serve with what ever sides you like. Me, I like garlic mash potatoes and steamed green beans!

    Most underrated cut on an animal in my opinion, second is the shank

    Cheers

    SS

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  9. #8
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    Re: Moose neck ?

    I haven't tried sous vide on a neck roast. Might be a project for the future.
    "The 375 H&H was made obsolete the day the 375 Ruger was introduced"

  10. #9
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    Kamloops
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    Re: Moose neck ?

    i use all neck meat from all harvested game for jerky
    Last edited by B-rad; 11-23-2021 at 10:25 PM.
    Aim small,,miss small

  11. #10
    Join Date
    Jun 2010
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    Re: Moose neck ?

    Quote Originally Posted by Ambush View Post
    ... Put in a cup of beef bullion (liquid) and a package of onion or mushroom soup mix...
    This shit kicks all other store bought liquid stocks and oxo cubes

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