Younger the moose, tenderer it is!
Moose (Alces alces) is dark and mild flavored meat. Younger the animal, tenderer it is. It is also lean, so you must pay attention when cooking it. Moose cuts are very similar to beef. You can get great steaks, boneless rib eye, roasts, sirloin and tenderloin, you name it. Today I had nice 2.6lb (1,2kg) tenderloin.
Most important when grilling moose is temperature control. You need to keep internal temp between 130°F – 140°F (54°C – 60°C). Otherwise it will get dry.
I don’t use much spices on moose. As the meat is mild, black pepper, salt and sometimes mild chili go well with it. Bay leaf and juniper are also typical seasonings. Some people use garlic and ginger, but I don’t.
This time my plan was to go totally without seasoning, experience flavor of venison and pair it with red wine.
I heated up my Monolith kamado to 300°F (150°C) and prepared for reverse sear grilling. This means cooking the meat first on indirect heat and then sear it at the end.
I grilled moose tenderloin indirect until internal temp was 122°F (50°C). Then seared it on direct heat until internal temp was 130°F (54°C). This did not take long. Only two or three minutes per side.
Just before carving, I let the meat rest in foil for 10 minutes. Internal temperature carried over to 132°F (56°C).