• The move to the new server is done. There are some software and database maintenance updates in process. This has us passing the hat around to help out. We appreciate any donations. Seriously, even a dollar helps. The payment page may be found here - https://www.audiokarma.org/support.html

Moose Backstrap looking for cooking tips

Mark W.

Mark W.

Nut house of the Universe
A friend of mine gave use a 1.5lb chuck of Moose backstrap. Having never eaten Moose (snake, dog, frog, squirrel, cougar, deer, elk, bear, rabbit, horse, cow, bison, yak, and a few others of course) I wanted to ask if there is anything special about cooking it and ending up with something tasty. You know something like venison being so lean you have to add fat to it to cook it properly and cook it slow.

Not looking for any fancy recipes just something the wife can do to not spoil this nice piece of meat. She is a rather good cook so I have faith
 
Register to hide this ad
Cook it like you would any small roast, being careful not to dry it through. I've had moose and caribou done thinly sliced and marinated on bamboo sticks that were just superb, and they were made from backstrap. Or slice it into medallions and saute with some garlic and onions. Mmmmmm.
 
Never had moose backstrap, but I'd be tempted to treat it like a piece of venison backstrap- marinate in Dale's for an hour, throw it on the grill until a meat thermometer tells me it's rare to barely medium rare.
 
Simple quick fix..........trim all the silver skin off......slice into 3/8 in. steaks......take a sleeve of "Saltine Crackers" and crush.......dip steaks into 1 or 2 beaten egg(s)..... then into cracker crumbs (pushing firmly).......pan fry over med high heat untill med. rare (the way I like it)...... pig out......tasty!
Enjoy!
 
Thanks Guys we have a Jenn Air indoor grill so I'm temped to try the marinate idea and slow cook it on the grill. Very easy to monitor that way.

I get back to you with the results. I think a nice big pan of sauteed Onions, Mushrooms, and Zucchini will make a nice side dish.
 
Urizen said:
You decide to cook fresh moose two days later?

You need some Dale's.
Click to expand...


Urizen I live in Oregon there ain't no fresh Moose in Oregon there ain't no fresh moose anywhere close to Oregon (OK Utah and BC but they ain't all that close)

The Moose was received frozen and will remain that way until we decide to have it for dinner at which time it will be air thawed and soaked in a marinate of the wife's choice. Dales has been mentioned.
 
Scorpion8 said:
Or slice it into medallions and saute with some garlic and onions. Mmmmmm.
Click to expand...

I just did this last night with a deer backstrap from a nice tender forkhorn buck. I did butterfly cut the medallions for a better more even cook.

I like to saute the garlic and onion in some butter first(fresh pressed garlic and real butter). Remove them from the pan, add a bit more butter and throw in the deer. I then put the garlic and onions back in when the deer is about done.

I'm sure the moose would be wonderful this way. I know that deer loin was tastey last night and there were no leftovers:yes:
 
You must log in or register to reply here.
Back
Top Bottom