Moose tenderloin

Discussion in 'Wild Game' started by skhunter, Mar 1, 2012.

  1. I have a moose tenderloin, I want to do something with it in the smoker. Any suggestions?
     
  2. africanmeat

    africanmeat Master of the Pit OTBS Member

    I will do pastrami yummy
     
  3. coffee_junkie

    coffee_junkie Master of the Pit OTBS Member

    I would put your favorite rub on there and throw it in the smoker @250* and smoke to an internal temp of 140* (medium rare). After it reaches desired internal temp pull it from the smoker wrap in foil with about a 1/4 cup of beef broth, and rest for about 1/2 hour. Slice thin and serve.

    Moose tenderloin is some of the best meat on the planet, I would not recommend making pastrami out of that cut. If you have some top or bottom round roasts they would make some good pastrami.
     
  4. thoseguys26

    thoseguys26 Master of the Pit

    Whole Tenderloin? That's like 4 feet long! Or just a chunk? When it comes to any venison tenderloin, backstrap, or heart in my house it's like gold. Typically the traditional first dinner after the kill we just pan fry butter & olive oil with green peppers, mushrooms, onions until they are super broken down and carmelized and then fry our tenderloin & heart in small pieces. Just some salt and pepper so you can really taste the fresh meat as it's meant to be. 

    We do roasts and steaks with our tend & straps also. My first elk I was so excited when I was processing it because the animal is so large you can actually harvest four tenderloins! I call tenderloins the inner loins and the outer bigger loins I call backstraps.

    How'd you score the moose?
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Can't wait to see what you decide, with photo's of course!
     
  6. This would work and I agree Moose meat is to die for! It's even better than elk meat and I love elk meat. This would definitely work and then I saw on one of the outdoor shows where the guy put a venison loin in an oven bag, along with some beef broth and veggies, closed it up, poked a few holes in it to allow the smoke to get in and pulled it at IT 135-140*. 
     
     
  7. moikel

    moikel Master of the Pit OTBS Member

    Damn Im going to have to wait until monday to see this.Heading to fishing shack for w/e. No internet. Moose about as exotic a meat as I can think of.
     
  8. plj

    plj Meat Mopper

    loin (backstrap) or tenderloin?

    Assuming you mean backstrap, I would cold smoke it for 20-30 minutes, then rub with S&P & maybe a little garlic. Then either roast or grill it to IT of 140. Rest for 5 minutes, slice, eat.

    If its tenderloin, S&P it then fry it quickly (very hot pan) in butter & onions.

    Simple is best for either one.
     
  9. thoseguys26

    thoseguys26 Master of the Pit


    plj is right, don't forget your mushrooms & green peppers if you like them.
     

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