Intermuscular fat?

[Addicting]

Is there any wild game that has any inter muscle fat?

We are almost exclusively a wild game red meat household. But even with a cow moose in the freezer we still have to buy beef chuck roasts for a good pot roast. Wild game tends to turn out dry or chalky if not done as a medium rare roast. Moose has the right grain structure and is close but I’ve found no substitute for a good old fashioned beef pot roast.

 

[Sask hunter]

For pot roast type things I like a big neck roast

 

[p_ham]

I quit trying to do roasts out of anything but shoulder and neck. I'll cut a shoulder into 2 or 3 blade roasts and do them that way. All the connective tissue breaks down and turns out great.

 

[Addicting]

For pot roast type things I like a big neck roast

I did one the other day in the crockpot and it turned out ok but went into a stroganoff.

We had a beef chuck roast tonight and that’s what inspired this thread as there wasn’t a comparison. Beef wins hands down.

 

[BackofBeyond]

It’s not going to be the same, but save your elk/deer shanks and braise them like you would a lamb shank.

But no, I have yet to find anything from wild game that will replace a good beef chuck roast. We got 1/2 a beef every year and the chuck roast and short ribs are always the first to be eaten.

 

[Addicting]

but save your elk/deer shanks and braise them like you would a lamb shank.

That is the closest I’ve found. But we always eat those right away and are left wanting the rest of the year. Lol

 

[mtmuley]

I quit trying to do roasts out of anything but shoulder and neck. I'll cut a shoulder into 2 or 3 blade roasts and do them that way. All the connective tissue breaks down and turns out great.

Check out brockels shoulder recipe. It's worth it. mtmuley

 

[mtmuley]

It’s not going to be the same, but save your elk/deer shanks and braise them like you would a lamb shank.

But no, I have yet to find anything from wild game that will replace a good beef chuck roast. We got 1/2 a beef every year and the chuck roast and short ribs are always the first to be eaten.

I smoke lots of pork ribs because the family likes them. Smoked beef short ribs are my favorite. mtmuley

 

[Addicting]

Check out brockels shoulder recipe. It's worth it. mtmuley

I’ve made it, good but not good enough that I’ve made it again. Aren’t you suppose to be hobbling around chasing elk?

 

[p_ham]

Check out brockels shoulder recipe. It's worth it. mtmuley

Will do, thanks

 

[JEL]

I think bear is the closest to beef pot roast as you can get. Otherwise like others have said shoulders, neck and shank.

 

[BackofBeyond]

I smoke lots of pork ribs because the family likes them. Smoked beef short ribs are my favorite. mtmuley

If I’ve got a 3 rib plate that’s the
money for smoking. We’ve been doing a lot of braised Korean beef rib stuff lately, and I hate to say it but that my be my new “go-to” on beef ribs. Especially with being able to toss them in an instant-pot in the morning and having dinner done when I get home - tough to beat.

 

[Brad W]

If you live in Texas I am pretty sure that Nilgai have intramuscular fat. They are in the bovine family ( like cows) not the cervid family (deer, elk, etc).

 

[JoltnJoe]

Shoulder, whole or roast…. Smoked then braised is hard to beat. Connective tissue is as close as you’ll get to replicating intramuscular fat in cervids

 

[Nick87]

It’s not going to be the same, but save your elk/deer shanks and braise them like you would a lamb shank.

But no, I have yet to find anything from wild game that will replace a good beef chuck roast. We got 1/2 a beef every year and the chuck roast and short ribs are always the first to be eaten.

All wild game is fine but there's just some things it's not going to compare to.

 

[HiMtnHntr]

I save beef trim when I can. Wild game roasts smoked then braised in beef broth and fat turn out well.

 

[MThuntr]

Bear or maybe beaver are the closest thing to beef pot roast there is. I cooked a chunk of bear shoulder meat in a stew the other day and I bet many people would struggle to tell the difference. Using an instapot it takes like an hour.

 

[Elkoholic]

I prepped a moose roast (courtesy of @Mthuntr ) tonight to throw in the slow cooker in the morning, so I shall see how moose roast turns out.

 

[Addicting]

I prepped a moose roast (courtesy of @Mthuntr ) tonight to throw in the slow cooker in the morning, so I shall see how moose roast turns out.

Grain structure is correct but there is a fine line between soggy and chalky dry.

Best to sear it and do medium rare in the oven. Slow cooker is a great way to ruin a good roast.

 

[WoodMoose]

so we do roasts, pot roast, style meals with game meat
my Wife cooks it seperate, get's all the fixin's cooked down, then sears the game roast (last was caribou, but works with all of them) and adds it - then cooks it a bit till medium rare

turns out great





for one that has the intramuscular fat - I'd use a good fall killed black bear, especially one from North Carolina!! They make a GREAT roast reminiscent of beef