musk ox tenderloin-how do i cook it?

If it was properly aged and handled I'd just treat it like any other large animal tenderloin. Ie. two inch thick slabs wrapped in bacon and fried or barbied burnt on the outside, blue in.

Good score. Enjoy!
 
Shouldn't really be any fat on a backstrap.....are you sure that's what you got?

Regardless, treat the straps exactly the same as tenderloin.....cut pieces 1 3/4" thick, Wrap with good bacon, roll the outside in coarsly ground black pepper, grill on high with the lid closed for 4 min a side, sprinkle with sea salt, let sit for 5 min and drizzle with a little butter (mince a clove of garlic into the butter if you'd like)

WW
 
I saw what I thought was a neat trick today ...... rather than wrapping the meat in bacon, the fellow cut slices in the meat about 3/4 inches apart and inserted strips of bacon. The fat from the bacon permeated the meat and along with tempering the strong tasteof a 10 year old buck (in this case) it gave the meat a very plesant texture .... in a few words, it was great!!!
 
original piece was 2 feet long about 4-6 inches wide 3 thick, good size hunk of fat on it
looked like a large tenderloin, but was told it's backstrap
 
Try not to dry it out by overcooking, easily done because its so lean. That's where slicing it thin and using something fatty like the bacon comes in.
 
WOW wrap it with bacon if you wish and BBQ as that's always good ... just don't overcook it ... medium rare is good ... and believe it or not slice a piece up in very small pieces, dice an onion, toss in some garlic and fry it in butter ... add a wee bit of Diana's BBQ sauce and enjoy from the pan ... ;)

Otokiak
Rankin INlet, NU
CANADA
 
If you like your meat well done instead of rare I would slow cook in tinfoil. Place sliced onions on bottom of foil, spice the meat with salt, pepper, paprika, garlic etc. place on top of onions and pour 1/2 cup of BBQ sauce over meat, seal well in foil and cook on low heat for 3 to 4 hours depending on size of roast. Meat will be fall apart well done and still moist.
 
You must log in or register to reply here.
Back
Top Bottom