Sous Vide Moose leg: help please.

In the Sous Vide Recipes Forum
Rather randomly have acquired some moose leg steaks. Not a very common cut of meat in the UK, I'm assuming I should treat it like a tough cut of beef. Could any of you folks over the pond shed some light one what to do with it?

Thanks,

Dave
By DaveyT on Sunday, December 11, 2011 at 03:05 PM


4 Replies So Far

I believe Dale sent me a recipe for "pulled moose", I'll see if I can dig it up but I believe it was cooked at 131F or 141F, similar to beef or pork.
By Jason Logsdon on Sunday, December 11, 2011 at 06:36 PM
In the end went for 55C for 8 hours. Actually very pleasant, akin to a well cooked beef fillet with a flavour of duck/game. Quite pleased, hope to grab it again.
By DaveyT on Tuesday, December 20, 2011 at 11:13 PM
Did a large Venison Roast sous vide @ 131F for 30 hours, added just a little salt, pepper and garlic powder. It was the most tender piece of venison I have ever tasted. Will be doing Moose Roast this weekend. Will let you know the outcome.
By Jewdie on Monday, January 02, 2012 at 09:51 PM
Awesome, can't wait to hear how it turns out!
By Jason Logsdon on Thursday, January 05, 2012 at 02:17 PM


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