Moose Tenderloin Suggestions

[VanIsleCam]

Hey all - I have the tenderloin from our calf moose and looking for cooking suggestions (and or marinade/smoker then oven etc). Much appreciated.

 

[Magellann]

This fall the fella at our camp sliced the tenderloin into 1/4" slices, heated a frying pan with some vegetable oil, added the slices and sprinkled some all spice seasoning and soya sauce as he tossed them around the pan for a couple minutes. They came out really nice as a munchie before dinner.

 

[MD]

I wouldn't overdo marinade or anything else to ruin the flavour.

Slice 'em to your desired thickness, rub 'em with a bit of cooking oil, crushed garlic and a bit of pepper and fry them hot and fast and serve rare or medium rare.

 

[Superbrad]

There is a brand of marinade called "Ez marinade", does its job in 20 minutes with just water as and addition.... Adds only a smoky flavour without overpowering the meat..... You can get it at any presidents choice location.... Usually around where the beef is and not in the aisle....

Other than that I usually just fry it up with a couple of strips of bacon and sliced onions....

 

[VanIsleCam]

Thanks guys - it won't be massive so a quick fry is likely the way to go.

 

[Nine]

Cook it whole, slice after it rests wrapped in tinfoil for about 10-15 mins.

 

[VanIsleCam]

Ok - and would you pan fry the whole thing seasoned then tent I take it?

 

[Nine]

yeah. Did that a couple times with deer tenderloin. Heavenly.

Pan fry seasoned however, remove from heat and let rest in foil for about 10-15mins before cutting. This allows the juices to settle.

 

[m_moss23]

What i do is cut into thin slices . Make a marinade of kikoman soy sauce warcheshire sauce garlic powder and some mtl staek spice and paprika . Soak for 30 mins and fry up with onions in olive oil i also add fresh mushrooms sometimes and a drop of liquid smoke it is awesome

 

[VanIsleCam]

Thanks Nine and M moss.