Originally Posted by
bmccasland
I don't have experience in cooking moose, but I have cooked elk - used to get 15 lbs of elk meat for Christmas every year from a neighbor. Anyway, I found that I could substitute elk for beef in most recipies EXCEPT where one might consider the sauce "delicate". Lets just say Chinese broccoli elk (instead of broccoli beef) stir fry was not to be repeated. :rolleyes:
Elk Stroganoff was really tasty. So was elk chilli, elk stew, and the ever popular elk burgers. :D
So I would guess that maybe moose would be the same for elk from what you've described. Elk meat is a bit stronger taste than your average beef cow, so delicate sauces would be overpowered by the meat taste. Happy cooking!