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Hairy Creek Moose!

That's a damn fine shot right there.... except you wouldn't want it to be knocked down in the water, be too hard to clean and quarter... or "paunch" as we call it here.

BTemple wrote:That's a damn fine shot right there.... except you wouldn't want it to be knocked down in the water, be too hard to clean and quarter... or "paunch" as we call it here.

How does moose taste? I've only had White tail deer (venison).

FREMONT wrote:

BTemple wrote:That's a damn fine shot right there.... except you wouldn't want it to be knocked down in the water, be too hard to clean and quarter... or "paunch" as we call it here.

How does moose taste? I've only had White tail deer (venison).

Kinda moosie I imagine.

FREMONT wrote:

BTemple wrote:That's a damn fine shot right there.... except you wouldn't want it to be knocked down in the water, be too hard to clean and quarter... or "paunch" as we call it here.

How does moose taste? I've only had White tail deer (venison).

I'm sure Eastern Moose will taste a little different depending on the vegetation they're eating. But here in Newfoundland they are usually best described as a slightly gamey version of beef. The last two I've taken (With an M-1 Garand) have been superb. Very little fat but yet the entire animal, no matter what cut, was like tenderloin.
Big problem could be if you've shot one that's been running for a long time and you didn't realize it. Then the meat will be like trying to eat leather. Haha

BTemple wrote:

FREMONT wrote:

BTemple wrote:That's a damn fine shot right there.... except you wouldn't want it to be knocked down in the water, be too hard to clean and quarter... or "paunch" as we call it here.

How does moose taste? I've only had White tail deer (venison).

I'm sure Eastern Moose will taste a little different depending on the vegetation they're eating. But here in Newfoundland they are usually best described as a slightly gamey version of beef. The last two I've taken (With an M-1 Garand) have been superb. Very little fat but yet the entire animal, no matter what cut, was like tenderloin.
Big problem could be if you've shot one that's been running for a long time and you didn't realize it. Then the meat will be like trying to eat leather. Haha

Oh man, tenderloin!

How's hunting with the M-1 Garand? I've heard that you might need to mess with the gas system in order to use more modern and powerful cartridges for hunting.
my state just allowed the use of straight walled cartridge ammunition during the gun seasons not too long ago. Used bows and crossbows for most of the seasons and shotguns and muzzle loaders for the select days in gun seasons, strangely enough, these rules only apply for deer hunting. Not coyote, wild boar, or any small game for that matter.

FREMONT wrote:

BTemple wrote:

FREMONT wrote: How does moose taste? I've only had White tail deer (venison).

I'm sure Eastern Moose will taste a little different depending on the vegetation they're eating. But here in Newfoundland they are usually best described as a slightly gamey version of beef. The last two I've taken (With an M-1 Garand) have been superb. Very little fat but yet the entire animal, no matter what cut, was like tenderloin.
Big problem could be if you've shot one that's been running for a long time and you didn't realize it. Then the meat will be like trying to eat leather. Haha

Oh man, tenderloin!

How's hunting with the M-1 Garand? I've heard that you might need to mess with the gas system in order to use more modern and powerful cartridges for hunting.
my state just allowed the use of straight walled cartridge ammunition during the gun seasons not too long ago. Used bows and crossbows for most of the seasons and shotguns and muzzle loaders for the select days in gun seasons, strangely enough, these rules only apply for deer hunting. Not coyote, wild boar, or any small game for that matter.

I've fired countless rounds of modern ammo through it and not one malfunction to speak of, it is a tack-driver and only starts to lose some of its accuracy if I'm blowing through ammo way too fast. Last kill was at 350 yards, one shot. I usually use 180gr Remington Bronze-Tips, mostly because they mimic ball-ammo fairly well. My Garand isItalian made, by Beretta, and then issued to the Danish Army and is in great condition. It managed to survive the switch to 7.62 NATO and/or the BM-59 modification; it's still in the original 30-06. Not too many of them here in Newfoundland, I've only ever seen one other Garand for sale. We've only got a population of just over 500,000.
I'm certain I'm the only person in the whole province who has a Garand AND a 1941 Johnson rifle. Be cool to take that one moose hunting sometime.
The only other medium game we have here are caribou, and then we have coyote or seal.

In order of good to fabulous, I rank a few meats as: beef, bison, elk, and moose. Really good elk and moose are about a tie. Either beats beef hands down. This assumes a prime animal, taken cleanly and processed properly, of course.

RockyRaab wrote:In order of good to fabulous, I rank a few meats as: beef, bison, elk, and moose. Really good elk and moose are about a tie. Either beats beef hands down. This assumes a prime animal, taken cleanly and processed properly, of course.

Oh without a doubt, it's my favourite meat. With such a huge population here on the island, hundreds of thousands, I don't know why someone hasn't started the idea of farming them.
I'm not going to take a shot unless I'm certain I'll be able to cleanly kill the animal AND be able to get to it in a timely fashion and get it home quickly. My hometown is small but there are at least 3 or 4 guys who are experts at butchering moose properly. I prefer it as a roast, or turned into sausage, or cut into strips for a stir-fry type meal.

BTemple wrote:

FREMONT wrote:

BTemple wrote:
My Garand is Italian made, by Beretta, and then issued to the Danish Army and is in great condition. It managed to survive the switch to 7.62 NATO and/or the BM-59 modification; it's still in the original 30-06.

Haven't seen any Beretta models where I am. I mostly see them be sold by the CMP. They are ostly, if not all US surplus Garands. Sold in various conditions. They even sell 1903 Springfields, 1919 'American' Enfields, drill rifles, target pellet guns, target .22s, and M1 Carbines. I recommend getting the M1 Carbine, they're light as a feathers. Too bad I never shot one due to my tinnitus/sensitive hearing