Smoked moose tenderloin recipe

One of the best parts of hunting your own meat is when you get to eat it, not only does it taste better its just so much more satisfying. You have a connection the meat, it has a story behind it and you know it is 100% free range, natural organic protein.

My wife was able to harvest a moose last season and we smoked some tenderloin on our Green Mountain Grill smoker.

Recipe: For 4-5 small 1″ thick steaks

Trim excess fat.

Put the steaks in a glass bowl, cover them with Montreal Steak Spice, High Mountain Moose seasoning & pepper

Add a teaspoon of lime juice.

1/2 cup of red wine

1/2 cup roughly of your favorite bbq sauce

1/4 cup soy sauce

The marinade should just reach the height of the steaks, I don’t drown them in the marinade.

Put them in the fridge for 3 days, stirring or mixing the marinade every day.

Preheat the smoker up to 450 degrees, I used Texas flavored hardwood pellets. Throw the steaks on for 7 minutes, after that I flipped them and turned the heat down to around 340 and let them smoke for another 3-5 minutes.

They were extremely tender and tasted phenomenal. This is my homemade, wing it recipe and it tastes delicious.

-CJ

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