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Moose: Gunny Bob's Mexicali Moose

Source of Recipe


Bob Newman



List of Ingredients



• 1 moose tenderloin
  
• 1 clove garlic, minced
  
• Cayenne and freshly ground black pepper, to taste
  
• 4 ounces crumbled blue cheese (Stilton)
  
• 6 ounces sliced raw peppers (yellow, green, orange and red)
  
• 1 bottle Stubbs Beef Marinade
  
• .
  
• -- Side Dishes --
  
• Swiss Chard
  
• 3 Tbsp butter
  
• Salt and pepper
  
• Vinegar
  
• 1 acorn squash
  
• 1 Tbsp butter
  






Instructions



1. Rub meat with garlic, cayenne and black pepper. Place in a non-reactive dish, cover with Stubbs, and marinate your moose for 24 hours. (A boneless beef rib-eye steak can be substituted if you are out of moose.)
   
   
2. Preheat grill, and grill one side of moose on medium heat until medium-rare. Flip and apply blue cheese, followed by sliced peppers. Close grill cover and grill just long enough to melt cheese and toast peppers.
   
   
3. Boil the chard in a little water, butter, salt, pepper and a dash of vinegar. Halve the squash and bake, face-down, at 400º F for 15 minutes, then flip and bake with 1 tablespoon butter in each half at 400º until done.
   Remove steaks from grill and serve with Swiss Chard, acorn squash, and a bottle of Karly 2001 Warrior Fires Zinfandel.
   
   Serves 1 to 2, depending on size of tenderloin.
   
   






Final Comments


* Prepare side dishes ahead of time.