I used Greg's recipe which I have used many times but never with moose. They're a bit drier than the batches I've done with beef and venison but not bad at all. I always double the peppers and hot sauce in Greg's recipe, it gives a pretty good kick. Perfect with an IPA or two. I will probably add a bit more fat if I do them with moose again.
(http://i293.photobucket.com/albums/mm78/ottawanitro/IMG_2588_zpsdi5svts4.jpg)
Looks mighty tasty! :)
That recipe gets a lot of positive reviews. I have yet to try it, and need to put that on the list.
Mighty fine looking sticks
I used to use pork with my venison sticks but was never satisfied so i talked to local butcher shop and they told me to use 50/50 ground beef for sticks but still use pork for my summer sausage. Did that and am very happy with beef for sticks.
Thanks guys. I put them in a zip-lock bag in the fridge overnight, that seemed to soften them up. The idea for mixing with the 50/50 beef sounds good, I'm going to try that next time.
I use a 3 parts venison to 1 part 50/50 ground beef.