North American Venison

OUTSIDE OF NORTH AMERICA, THIS ANIMAL IS AN ELK
http://en.wikipedia.org/wiki/File:Moose_superior.jpg

AN ELK COW
http://en.wikipedia.org/wiki/File:Elch_3_db.jpg

THIS ANIMAL,

WHICH DOES NOT EXIST OUT SIDE OF NORTH AMERICA,

IS NOT AN ELK, 

IT IS A WAPITI 

SOURCE OF IMAGE: http://en.wikipedia.org/wiki/File:Rocky_Mountain_Bull_Elk.jpg

http://en.wikipedia.org/wiki/File:Mule-deer.jpg

NOTE: Mule deer antlers"fork" as they grow rather than branching from a single main beam (as with white-tails).

http://en.wikipedia.org/wiki/File:Whitetail_doe.jpg

North American Venison

 1.The animal North Americans refer to as a Moose is actually THE European Elk; the largest animal in Norway, and the National Animal of that country 2.The WAPITI or animal we refer to as an elk is found only in North America. 3.Mule Deer 4.Whitetail Deer

The moose (North America) or elk (Europe), Alces alces, is the largest extant species in the deer family. Elk are distinguished by the palmate antlers of the males; other members of the family have antlers with a “twig-like” configuration.

The animal bearing the scientific name Alces alces is known in Europe as elk and in North America as moose. The name elk is connected with several European variants—Latin: alces, Old Norse: elgr, Scandinavian: elg, and German Elch—all of which refer to this animal

Confusingly, but true to the compulsion demonstrated by the United States to change everything and everyone to “their way” and “their liking”, the word elk in North America refers to the second largest deer species, Cervus canadensis, also known as the wapiti (Northern Cree)

Surprisingly (or not so much so: the “Moose” is primarily a Canadian animal), the word moose is Canadian and derived from the Algonquian name moz, which translates to “twig eater”

In North America, the moose range includes almost all of Canada, most of western Alaska and Isle Royal in Lake Superior.

In Europe moose (Elk) are fond in large numbers throughout Norway, Sweden, Estonia, Finland, and the Baltic States .They are also widespread through Russia. Small populations remain in Poland and Belarus.

Behind only the bisons, the Moose is the second largest land animal in both North America and Europe.

European rock drawings and cave paintings reveal that elk (the North American moose) have been hunted since the Stone Age. Excavations in Sweden have yielded elk antlers in wooden hut remains from 6,000 BC.

Elk (Moose) meat tastes “like tender beef, with perhaps more flavour; sometimes like veal”.

While the flesh has similar protein levels to other comparable red meats (e.g. beef, deer, and elk) it has a low fat content and the fat that is found is made up of a higher proportion of polyunsaturated fats (rather than saturated fats)—perhaps another reason that moose were much more of a food staple to the indigenous people than bison.

Elk (Moose), Caribou, Mule, and White- tail deer, are all members of the deer family and technically the meat of all is venison. Usually however, when we speak of venison, we are referring to the last two. Since most venison, like other wild meat, is very lean; it should be larded through with strips of fat pork and cooked with a generous amount of fat. Only the flesh of the White-tail deer (because it is more a grazer and often feeds on grain) can truly be roasted as is.

Venison differs little from beef or veal except that it is less fat and usually contains no marbling. The flavour is gamey, but not strong, and the texture of the meat is fine. The most desirable cut is the round, which may be used for steaks, but which is most satisfactory for braising. Other braising pieces are the saddle and the leg.

In modern day, deer are raised on farms- the venison is shipped frozen and must be handled with the same care as any other frozen or commercial meat. It can be allowed to thaw slowly at a low temperature and then cooked at once, or preferably cooked frozen, allowing the same additional time as for frozen beef. Most people prefer venison served rare, with a tart jelly.

Although moose meat is also covered separately; in the following recipes, venison, in the immediately following recipes refers to any antlered animal.

Elk (Moose), Braised

Parboiling leaves you meat that tastes very much like beef.

1. Boil moose, for 20 minutes, in water to cover with 1/2 cup vinegar added. This will take away most of the "wild" taste.