I just sent off my brother and my best friend on a moose hunt. I've been promised the tongue if either of them kills one, based on your recommendations. If you don't mind providing some information, how do you recommend best preparing this choice cut of moose flesh? With beef I parboil, skin, slice, and grill, but I thought you might have good advice on the matter.

Pressure cook that licker for a half hour. Soon as you get the pressure out of the vessel, dunk it in an ice water bath. Scrape and cut the skin off, reheat in a pan with olive oil and garlic. Once hot again pull it onto the block and slice ~3/8”. Plate with a gob of horseradish sauce to drag it through.

My kids ask for me to bring the tongue home for them. Better than beef tongue, by a mile. No other thing to compare the meat texture and fattiness to.

I am interested to your opinion, if you get to have some.

Much appreciated sir. If I am lucky enough to try it, I will gladly post and give you my opinion on it.

The moose nose is another fine chunk. If I have the means it comes home for a dinner also.

W17 clued us in on how to cook it. You boil the snot out of it. lol….

I was confident his answer would involve something related to French Kissing.

Got no time for that, Mr. 160. Take your gay tendencies elsewhere….