Moose meat cuts?

by Peg
(Ontario)

I recently had some moose meat given to me and one package is labeled "Back strap" what is that and how should I cook it? Thank you for your help.




Moose meat cuts like this should not be used in stews or ground into mince.

Moose backstraps are a premium cut of meat.

This cut is very tender, similar in texture to a NewYork Strip steak. The backstrap occupies the void along the back of the animal tight against the spine. The tenderloin is on the inside of the body cavity opposite the backstrap.
Mark ~ The Mooseman

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Nov 03, 2015
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Awesome!!!
by: Anonymous

Whoever posted the Southern Fried recipe thank you so much! I got a bull moose in September and just tried your recipe with some of the tenderloins and omg was it good!!!

Oct 23, 2013
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Moose Meat Cuts?
by: Peg

Thank you so much to Anonymous and Mark-The Mooseman for your replies to my Question about the backstrap. I've had moose before and know how to cook it ( The ex used to hunt. Don't miss him but I do miss getting moose meat lol) . I was so happy when friends offered me a bag of moose but had never heard of any called backstrap. I really appreciate you pointing out it is a Prime Cut and promise to cook it with care.
Thanks again, Peg

Oct 22, 2013
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Southern Fried Backstrap
by: Anonymous

I grew up in Alabama, and since there are no moose in Dixie (at least that I ever heard of;-) this is what we did with whitetail deer back-strap or tenderloin. I'd love to hear if this recipe works with moose...or if you'd like me to come make this for you I don't mind lol!

Remove as much of the silver skin as possible (this is what makes the meat taste gamey). Cut the strap into 1/2 inch (or there a-bouts) thick medallions.

You can lightly hammer them with a tenderizing meat hammer if you desire. We always just left them as is.

In a bowl mix together some flour, salt, pepper, your favourite seasoning salt, cayenne pepper, or really any savoury spice.

Beat a few eggs well in a separate bowl and thin them a little with milk.

In a skillet get some oil heating up (peanut oil is best if you're not allergic). When its good and hot dip your strap medallions in the egg & milk mixture then dust them in the seasoned flour (for extra thick batter do this egg dip and flour dip twice).

Place them in the hot oil and cook for a minute or two on each side til your desired "doneness". I like mine a little pink in the middle.

Place cooked tenderloins on a plate lined with paper towel and cover with foil while you make the gravy.

Gravy Instructions:
When your tenderloins are done. Keep the oil hot and add a couple of tablespoons of flour and stir. "Frying" the flour for a minute or so.

When the flour is incorporated well with oil season it with a little salt and pepper. Turn the heat down and slowly add some milk. You keep stirring and adding milk til you get to the consistency of gravy you like.

NOW, take your tenderloins and gravy. Add some mashed potatoes, or hash browns, or fried eggs, or green beans...and try not to hurt yourself too much!


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