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Moose..

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    Moose..

    Like all wild game animals, moose is very lean and is very easy to overcook and dry out. So I smoked/roasted a moose tenderloin with apple wood chunks. 1st a 3 hour marinade of soy sauce, crushed garlic and a little honey. After one hour of smoking and continuous spritzing, I tightly wrapped and placed the tenderloin in the oven at 250F for one hour and went for a run. The tenderloin turned out very moist, tender, very flavorful. Sliced and placed it on top of a green salad with blue cheese vinaigrette. Outstanding!

    #2
    That sounds fantastic! Pictures?

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    • Raven1207
      Raven1207 commented
      Editing a comment
      Sorry, we ate it up...I didn't think about pic's until later. I'll do better next time!

    #3
    I'm debating on how long to smoke my deer back strap pastrami.

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    • Raven1207
      Raven1207 commented
      Editing a comment
      You know, I just wanted a good smoke flavor so I only smoked it a little over an hour. and then into the oven. Moose meat is difficult to grill because it is so lean. I also dropped a big glob of butter on it during the wrap. Worked really well.

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