Welcome back Johnn..........figured the moose clan had a rebellion with the new critter in the inventory.........
Potato...........poetattoe.............
http://simplyfoodcatering.########.ca/2010/10/moose-tenderloin.html
It is simply a fact of life, nothing compares to moose tenderloin (aka filet mignon in the steak world). This is the best cut of meat off any animal because of it's tenderness, and because of the size of a moose, well it just doesn't get any better! Keep the tenderloin clean and covered in the refridgerator for 3 days. Letting the tenderloin sit or hang will allow the connective tissues in the meat to break down, further tenderizing the cut. If a crust forms on the outside of the meat, simply remove it with a shap knife when preparing to cook.
MOOSE TENDERLOIN ON THE BBQ
This can also be done in an oven, but I prefer the taste and texture you achieve from the grill.
Active time: 15 minutes
Total time: 1 hour (cook time depends on size of tenderloin and prefered doneness)
1/4 cup brown sugar
3 tablespoons worcestershire sauce
1 teaspoon paprika
1 teaspoon chili molido (chili powder)
2 tablespoons dijon
2 tablespoons olive oil
1 cloves garlic minced
Heat BBQ on high. Mix all ingredients together in a small bowl. Using clean hands, coat tenderloing in paste. Lower BBQ to medium low heat. Place tenderloin on BBQ and turn after about 15 minutes. If BBQ is flaring up, lower heat to avoid burning the meat. You can use a meat thermometer to cook the tenderloin to your prefered doneness. I prefer medium rare and this usually works for everyone as the outside pieces will always be more well done. Let the tenderloin sit for at least 5 minutes off the grill before slicing.
GREEK STYLE KEBABS
Active time: 20 minutes
Total time: 1 hour
For marinade:
1/4 cup balsamic vinegar
1/4 cup olive oil
3 cloves garlic, minced
2 teaspoons oregano
2 teaspoons thyme
2 teaspoons basil
2 teaspoons rosemary
salt and fresh ground pepper
For yogurt dipping sauce:
1 tablespoon horseradish
1/2 cup full fat or greek style yogurt
salt and fresh ground pepper
Cut tenderloin into 1 inch pieces. Try to keep meat in a uniform size so that it cooks evenly. Toss cut tenderloin with all of the above ingredients and let sit for at least 2 hours (or longer depending on your schedule). While meat marinates, put wooden skewers in a glass of water to soak. Hopefully this will prevent them from burning on the grill... but it doesn't always work!
Mix together ingredients for yogurt dipping sauce. Put in fridge until ready to serve.
Turn BBQ onto high. Put meat onto skewers, carefull not to overload and squish meat. Place skewered meat onto hot grill, and lower temperature to medium. Turn meat after about 3-4 minutes. Cook until desired doneness and serve immediately while still hot.
STEAK WRAPPED IN BACON
Active time: 20 minutes
Total time: 35 minutes
Wrapping these steaks in bacon helps to keep a nice shape while on the grill. It is a very simple and totally delicious recipe.
1 lb. bacon, thick slices
salt and fresh ground pepper
Turn BBQ onto high.
Cut tenderloin into 1 1/2" thick steaks. Wrap each steak with a thick slice of good quality bacon and hold it there with a skewer. Season with salt and fresh ground pepper. Place steaks on a hot, clean grill. When juices start to come through on top of steak, they are ready to be flipped (about 5 minutes). Cook until desired doneness. Remove skewers before serving.
.
