MOOSE RUMP

This cut has a bit of a poor reputation, but in the hands of a skilled chef it’s delicious. This cut consists of one single muscle, like a fillet, where all the fibers run in parallel in the same direction.

Keep in mind

The meat is lean but the fibers are relatively coarse and can be experienced as dry and hard if they’re not handled with care. Read on before rushing to work:

How to cook moose rump

Roast whole: Salt, pepper and brown all round. Put in the oven at 125°C until the internal temperature reaches 48°C – not more. Let the meat rest before cutting it into thin slices with the right amount of chewiness.

If you’re thinking of it as a roast, it’s extra important to allow the meat to rest after cooking. The fibers of the meat are coarse and contain a lot of liquid. If the meat doesn’t get to rest, the juices will run out over the plate and the joint will be dry and boring.

Or do something different:

Thinly slice and sauté: Slice the meat into as thin slices as you can before cooking. It’s easiest if the meat is semi-frozen when sliced. Fry quickly on a high heat on every side and cook in a casserole or wok.

Shred for moose stroganoff: If you cut the meat as if you were cutting chips, first in slices across the fibers and then into shreds, they’ll be easier to chew. The strips only need a bit of color on each side when you fry them. After that you just need to heat them up briefly when you add them to the sauce before serving.

The classic

Salted moose rump (in brine before cooking) with a crème fraîche and Dijon mustard sauce