Moose (Alces alces) is the most important game for hunters in Finland. Hunting season starts on 1st of September and lasts about a month, depending on the region. This year 41631 hunting licenses were granted. That’s a bit less than in previous years.
Moose really is local food and meat is as pure as meat can get. Any cut of moose is excellent for a grill, but steak is a first choice to impress someone. Today I got two ½ lb (230g) sirloin steaks and the moose was shot only 15 miles from my grill!
Here is how you cook it right:
- If steaks still have any membrane or hard lumps of fat on, clean them off with sharp knife
- Rub some salt, black pepper and rosemary on the steaks and put to fridge for an hour
- Heat your charcoal grill up to 355°F (180°C) for direct heat grilling
- Sear steaks both sides until meat temperature hits 119°F (48°C). This will most likely take some 15 minutes. Use fast reading thermometer for monitoring and pay attention. Venison is lean and will get dry and chewy, if overcooked.
- Wrap steaks in foil and put to rest for 15min. Meat temp will carry over to 126°F (52°C), medium rare doneness.
- Serve with root vegetables and red wine sauce
Simple and beautiful!