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Moose-Limbs are delicious.

Have you ever had moose? They know how to eat in Vermont:

Eating Vermont Part 5: Moose Meat

New York Times columnist and blogger Mark Bittman and I have two things in common. First, we both really like Mark Bittman. Second, we can't stop posting about our edible adventures in Vermont.

I've had many incredible meals in VT this summer, but this was the only thing I ate that, if I crashed into it while driving, would kill me. Speaking of being killed, I should mention that the animal was shot by a fifteen year old girl, and with her grandmother's rifle.

The raw meat was a deep, purplish red, in color more beet than beef. It had none of the downsides associated with eating game, being neither tough nor gamy. It was tender, flavorful, and frankly not as different from domestic meats as I had hoped, though perhaps that was my fault for marinating it in maple syrup and soy sauce.

The act of consuming a wild creature opens up a world of thought I simply do not explore when eating a chicken, and for that alone it's worth it. While vegetarians might find it hypocritical to eat meat thoughtfully and with respect for the animal, it is for me one of the most powerful opportunities to better connect with nature.

I enjoyed the meat, but the best part about eating moose was that I was eating moose.