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Category Archives: butcher

Recipe: Moose Tenderloin Lettuce Wraps

This super simple lunch idea will definitely be something you’ll be sure to make over and over.

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Ingredients
marinated moose tenderloin (thinly sliced) Get Marinate Recipe HERE

1 head butter lettuce
1 carrot
1 mini cucumber
feta cheese

Honey Cherry Dressing
1/2 cup cherries
3/4 cup red wine
2 tbsp honey

For the cherry dressing simply put all the ingredients in a saucepan, bring to a boil and reduce heat and simmer.  Describe it as, once you can’t smell the alcohol anymore it’s ready!  Take it off the burner and let cool.  As it cools it will gradually thicken.

Pan fry the moose until desired done-ness.  If you are like me and you like your meat not kicking anymore, then simply remove the meat just before its cooked all the way through.  If it’s sliced thinly it will continue to cook after you take it out of the pan and will be the exact done-ness and will be nice and tender.

Next up shave your vegetables.  Grab a potato peeler and shaved off nice strands of carrots and cucumbers to add in to the lettuce cups.  If you prefer them chopped or grated, by all means go right ahead!

Place your butter lettuce leaves on a plate and begin to assemble and alternated between moose and veggies, crumble feta cheese on top and drizzle the Honey Cherry Dressing on top.

Make as many lettuce cups as you’d like depending on how much meat you used!

Enjoy!

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Bacon Wrapped Moose Tenderloin

Ingredients

Moose tenderloin
Dates
Goat cheese

Marinade

1 Tbsp. mustard
1 Tbsp. honey
1/2 tsp. minced garlic
4 dashes of Worcestershire sauce
1 cup red wine

Saskatoon Glaze

1/2 cup Saskatoon berries ( you can use blueberries if Saskatoon’s are not available in your area)
3/4 cup red wine
1 Tbsp. maple syrup

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Rub tenderloin with mustard, combine remaining ingredients and pour over top.  Use a marinating container that and flip back and forth every so often.  Let marinade at least 4 hours or overnight.

Next stuff dates with goat cheese.  If you have un-pitted dates, simply cut the top off, using a pair of tweezers, pull the pit out.  Use a baby spoon to stuff the goat cheese in, it works quite well, the tip of the spoon was perfect for starting to put the cheese in and then using the handle end to push the goat cheese down, worked like a charm!

Thinly slice the tenderloin and then wrap around the dates and secure with toothpicks.  Place on parchment paper on a cookie sheet.

Preheat oven to 350 degrees.

Place berries, maple syrup and red wine in a pot on high heat.  Bring to a boil and let simmer for 3-5 minutes, spoon the juice over the dates and bake for 10-15 minutes(or until meat is cooked to your preferred done-ness), baste with glaze at least once during baking time.

Remove and enjoy … best eaten while warm!

This is the perfect appetizer for any party….your guests won’t even know its moose!

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