Moose Sirloin

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The sirloin is among the finest cuts of the moose. 

Moose meat is generally very low in fat, but moose sirloin is nevertheless very good both for grilling and frying directly in the pan. Remember not to fry too hard as wild game meat must never be too dry.

You can prepare a moose sirloin steak both for everyday use and for parties, whole or in slices. Whatever you choose, you'll have a fantastic meal that will impress family and friends.

If you choose to fry it whole, please follow the recipe below. For the grill, place the meat on indirect heat (not over the hot coals) instead of in the oven.

• Set the oven to 125ºC
• Trim the meat, i.e. remove fat and all skin. Salt before frying and pepper after.
• Fry the meat for a minute on each side until it has a nice crispy surface. On the grill, place over direct heat and flip when it releases itself from the grill.
• Insert a meat thermometer into the center of the meat.
• Put the whole meat in the oven (for the grill, put it over indirect heat). Take it out again when the internal temperature reaches 55ºC
• Take out and let rest for about 10 minutes under a towel or baking paper (not aluminum foil)
• Slice up and serve with a good venison sauce , oven-roasted root vegetables and blackcurrant jelly .

Moose sirloin is also very good if you cut it into thick slices and fry/grill it immediately. Preferably slice 3-4 cm thick slices, so the juiciness is best preserved. Never let it get more fried is "medium rare" because then it can easily become dry (due to the low fat content).

Origin: Sweden. The moose came from Norrbotten or Västerbotten and cutting and packaging took place in Arvidsjaur.

We only sell whole pieces, i.e. if you buy an 800g sirloin from us, we guarantee that it will arrive as a whole piece and not divided into several smaller pieces.

The moose sirloin is sent vacuum packed and frozen.

Contents: Moose meat