Elk/Moose hunt, 2020 Ed.

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SGL70

Full Member
Dec 1, 2014
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122
Luleå, Sweden
Last year I had no luck at all, when it comes to the elk/moose hunt. Either the wrong animal or it took of in the wrong direction. For the first time since I started, I didn't get to shoot. Ah, well...

So, along comes 2020. What could go wrong, really...
Well, from a hunting perspective it wasn't all that bad as it would turn out.

IMG_20201025_184849_109.jpg

Fun, cold and quite messy....or as our dog handler drily put it "Moose hunting is much like parenthood. An instants joy, followed by 18 years of hard work"


Greger
 
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Tengu

Full Member
Jan 10, 2006
11,191
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Wiltshire
Great luck!

How old is he? His antlers are not fully developed. Three years?

On very rare occaisions i have seen elk antlers at the Car boot but never been able to afford them. I am tempted.

I want a respectable set of all the GB beasts. (Chinese water deer wont contribute at all, the mean so-and-sos...)

Last time we had Elk was the Mesolithic; does that count as GB?
 
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slowworm

Native
May 8, 2008
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Devon
What does Moose taste like? Or what can you compare it to?

Not a question I get to ask often, but how much moose do you get to process and store and do you make much out of it?
 
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Robson Valley

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Nov 24, 2014
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McBride, BC
Big game such as moose/elk/bison/deer have very little fat marbelling (2g/100g)
in the meat like beef and pork do (8-10g/100g).
A drier taste if overcooked but a slightly stronger and satisfying "umami" meat-taste.
Careful processing is a key to a feast on the table.

What the animal ate this past summer makes a difference, too.
We had a very wet summer, all the forage would have been rapid growth and very lush/juicy.
Makes the meat slightly sweeter if you have other cuts to cook for comparison.

Any closer and I'd offer to trade bison, straight across, with you.
 
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SGL70

Full Member
Dec 1, 2014
613
122
Luleå, Sweden
@Tengu Three or four years is my guess too. 220 kg meat (and bone)

@slowworm Well, we hunt them after a spring and summer of eating grass and leaves, so there is little difference to grass fed beef, in my mind...Very little fat, though as @Robson Valley says.

This years haul was like 30-35kg...It is normally consumed instead of beef, but i make some sausage (mostly pig, though) and Souvas (lightly cold smoked, salted meat) that I chip when frosen and fry in butter. Delish!

I use a vacuum thingy, but that is a bit overkill...I really don't need the extended storage that vacpac provides...I run out rather quickly...

@Robson Valley Would love to taste Bison! Ever since I was a kid :)

From today...Halloween....IMG_20201101_094933.jpg
 
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