Recipe revisited to 2021
I grill moose regularly. Fresh when it is a hunting season and from the freezer off season. Venison is pure meat and never fails on dinner table, especially when grilled as a whole. That’s what I cooked today but you can also read about my other moose grilling experiments from here and here.
My cut for the grill today was a 1,5lb (700g) sirloin from a young moose.
Venison tends to be very lean and moose is not an exception. When grilled, it should be left medium rare. Target temp for the meat is 140°F (60°C), but you can go as high as 150°F (65°C). Go higher, meat will get tough, dry and chewy.
Seasoning is simple. I use kosher salt, black pepper, rosemary and thyme. You can leave one or both herbs out if you want to taste the delicate flavor of venison the purest way. Other seasoning I don’t care so much about but most often I prepare a red wine sauce on the side.
Here are the instructions:
- Clean moose sirloin from membrane and any hard lumps of fat
- Season all over with salt, black pepper, rosemary and thyme
- Put in the fridge for an hour or two
- Heat your grill up to 355°F (180°C)
- Place sirloin on the grate on top of the direct heat and sear both sides until meat temp hits 135°F (57°C)
- Wrap sirloin in foil and let rest for half an hour. Meat temp will carry over to desired 140°F (60°C)
- Unwrap, carve and enjoy with red wine sauce!
This method is hot and fast. Most likely you will be ready from the grill in 15-20 minutes. Good instant reading thermometer will make your cooking simple and fun. And bad thermometer will drive you mad, so pay attention to this!