A trip to Topeka just saved the lives of a few Kansas deer this season.
We now have about 150 pounds of moose meat. It’s from the bull that buddy Chris Tymeson shot on our trip to Maine. He graciously offered me half of the animal.
The first steaks came off the grill last night.
The flavor was great, very mild and kind of like elk. Moose are notoriously great on the table.
Rather laid-back creatures their meat’s not usually tough. They eat green, succulent plants all spring and summer.
Like elk and venison it’s also very healthy with less fat and cholesterol than chicken.