How to process ground moose meat

moose meat

🥗Healthier: venison

💰Cheaper: beef

Venison is leaner and still gamey, while beef is widely available.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories, while processed cheese is often less expensive.

Clean all the trimmings from the moose meat, removing as much sinew and fat as possible.

Cut the moose meat into long strips for easier processing.

Check the fat for any cartilage or bones and cut it into long strips as well.

Measure out 7 lb of moose meat and 3 lb of fat, noting that the ground moose will have 30% fat already mixed in.

Leave the moose meat and fat in long strips to enable the grinder to draw them in easily without needing to push with a plunger.

Grind everything together on the last grind and dump it all on the table to mix it around.

Store the ground moose in medium Ziploc bags, packing them into 1 lb portions using a scale.

Squeeze out all the air from each bag, fold it over, and seal it tightly.

Use stacking tubs from Princess Auto to store the bags in the freezer for organization.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens