they're pretty tasty on the grill with some garlic and bleu cheese . . . . . . .

 

BASTARD!!!![:@]

 

and a nice bottle, or 6, of high quality american beer . . . . . . . . [sm=alcoholic.gif]

 

That's one big moose wouldn't wanthim near my H3.[sm=gobble.gif]

 

Shorty, it is appropriate to consume Canadian beer, Moosehead preferably, when grilling the largest of venison.

You say garlic and bleu cheese..........never tried it, but will do.

I usually marinade in a zesty itilian dressing for an hour or so, season with garlic and 4 corn pepper, and grill slowly to perfection.

 

when i was younger and had more brain cells i would partake in large quantities of Moosehead. however, after spending 2 1/2 years in Britain my tastes evolved immensely and standard american/canadian mass-produced beer is no longer palatable.

i prefer a dry rub on my venison, pepper, salt, allspice, taragon, sage and garlic powder, all tossed into a coffee grinder. let that sit in a plastic bag for anywhere from 4 to 24 hours. the bleu cheese gets crumbled over the top right before it comes off the grill. then let it rest for 5 to 10 minutes in the microwave or under a sheet of aluminum foil. like heaven on a fork . . . . . .

 

big *** moose. bet he could tow the hummer himself. damn i want some venison.

 

Dang shortbus now that were all hungry, when are you cooking? LOL

 

i'll have the grill fired up on sunday. i've got a pork loin that will be smoking for about 3 hours, nice dry rub with pretty much the same makeup as the venison mix. feel free to swing by, it should come off the grill around 6. but bring beer, and good beer too, not that canadian stuff . . . . . .

 

Boy that looks like Eielson....