For the last 20 years, I’ve butchered moose more years than not, always at my dad’s place with him involved. This was the first time I’d butcher a moose at our home, and to add to the fun, I was joined by good company: Allan from Button Soup, Kristeva of Howling Duck Ranch, and long-time-friend and sommelier-in-training Erin. Butchering is indeed a job where many hands make light(er) the work, and I’m grateful to have had them.
I’ve been keen to post some video on butchering game meats. It’s no instructional video, instead offering a brief look at how we tackled it this year. I laughed a bit inside while editing as this is not normally how we break down a moose – particularly bull moose. What normally happens is that the major muscle groups are removed largely while the carcass is hanging – perhaps more practical with a large bull, but not so here.
Our butcher-day-lunch? Ruffed grouse, elk loin, calf moose tenderloin, mule deer tenderloin, garden slaw, and mashed potatoes with leeks washed down with apple and saskatoon wine. About as seasonal and regional as it gets.