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Buffalo Short Ribs and Moose Roast
Posted on 7/12/18 at 7:12 pm
Posted on 7/12/18 at 7:12 pm
I was gifted these two cuts. I’m gonna smoke the ribs but I know it’s leaner than beef. I usually shoot for internal temp of 203. What should I adjust for bison?
The roast is a bottom round. Looking for recommendations other than just the usual braising. I’ve never cooked moose before.
TIA
The roast is a bottom round. Looking for recommendations other than just the usual braising. I’ve never cooked moose before.
TIA
4
Posted on 7/12/18 at 7:24 pm to Remo Williams
(no message)
This post was edited on 8/30/19 at 5:12 pm
Posted on 7/12/18 at 7:49 pm to Remo Williams
quote:
it’s leaner than beef.
which is why I'd braise them instead of smoking
Posted on 7/12/18 at 7:52 pm to Remo Williams
I’d be scared to dry those frickers out but I guess if you go real low, like 230-40 on the ribs you will be OK.
Posted on 7/12/18 at 7:56 pm to t00f
(no message)
This post was edited on 8/30/19 at 5:12 pm
Posted on 7/12/18 at 7:58 pm to kfizzle85
Agreed. With Beef ribs you have that break down around 190 through 205 which really is a critical stage. Not sure that fat is inside these things to make that happen.
Posted on 7/12/18 at 8:04 pm to t00f
Smoke the ribs then braise! You can put in some smoke flavor in the beginning.
Posted on 7/12/18 at 8:07 pm to Saskwatch
True dat S
Posted on 7/12/18 at 8:41 pm to Remo Williams
The moose roast will be very similar to a beef roast, I would prepare the same way, stuff with garlic and onion, season well, dust in flour, Brown the shite out of it on each side and cover and put in the oven on low
Posted on 7/12/18 at 10:06 pm to Tigerpaw123
Moose stew with roasted carrots and potatoes.
Cut moose into small pieces. Spice with paprika, cavenders Greek seasoning, anything you want.
Brown in cast iron. Add water little by little, cook water out, repeat a handful of times till gravy is brown as you like. Add cut onions. Repeat previous step until onions are translucent.
While doing that roast cut potatoes and carrots until browned in oven (375 for an hour or so).
Add full cup or so of water to moose and onions...put in oven covered for 2 hours, then uncovered till desired level of liquid (try to keep some).
Once moose is tender, add roasted potatoes and carrots. Mix well. Viola.
Cut moose into small pieces. Spice with paprika, cavenders Greek seasoning, anything you want.
Brown in cast iron. Add water little by little, cook water out, repeat a handful of times till gravy is brown as you like. Add cut onions. Repeat previous step until onions are translucent.
While doing that roast cut potatoes and carrots until browned in oven (375 for an hour or so).
Add full cup or so of water to moose and onions...put in oven covered for 2 hours, then uncovered till desired level of liquid (try to keep some).
Once moose is tender, add roasted potatoes and carrots. Mix well. Viola.
Posted on 7/12/18 at 10:13 pm to gaetti15
Can also try stroganoff or paprikash.
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