First of all I have to say that this was a very rewarding and fun series of cooks and I really enjoyed developing these apps to enter in Throwdown!
Introducing the moose: A buddy of mine got this up north, in the Canada landscape..... Nice bull!!!!
If you have never had or worked with moose it is ULTRA lean (more on this later).....
All salted up......the color is bright!
After 4 hours of sitting in the salt I started planning the different cooks, first step was to remove all the silver skin (you can see some in this pic).
Here it is all trimmed up and seasoned with my Asian rub (I have posted it before but will repost it later cause I made a spice change). I have found that this rub smooths rich proteins out and complements the bright flavors vs gaminess.
First up is the super smoke of the fillets for the welly, ie on the RT 1250 at 180.
Ran them for about 90 minutes then I pulled them and chilled them in the freezer.....
Also prepared the smoked cream cheese while the smoker was low..... I cut them in halve to get a nice smoke and season all around.
Kept the RT at 180 and smoked the cheese for 2 hours....
Next up was the bacon wrapped kabobs.... getting them stretched out on the sticks....
Wrapped with bacon and more rub on the outside.....
These went on the RT at 235....
Now the marinated steaks.....This is a soy sauce (1/4-1/3c), 1/2 can of Coke, a little bit of sugar in the raw (Tbsp or 2), crushed garlic, and some Asian chili sauce.
Ok once all the other side prep work was done it was time to build the welly's.....
First up was making the duxelles, baby bellas, on shallot, salt and multi color pepper corns, Asian chilis, pureed then pan cooked till the moisture is removed, then it is chilled in the freezer...
Next up was adding a 1/4 cut of the smoked cheese in the steak...
Now a crepe and heavy fat capicola...
A thin layer of duxelles is then spread over and the cream stuffed moose roll is added on top..... note I did not add mustard as is usual to welly's cause the flavor wasn't in the Asian profile.
the whole stack was then placed over a rolled out puff pastry and then rolled up tight and wrapped in plastic wrap and in the freezer (the edges were egg washed to help attached the edges..... Once cilled again they were egg/cream washed, scored, and sprinkled with fresh chopped herbs...... Since the smoker was still smoking the Kabobs, the house oven had to be used @ 425 convection bake.
When the wellys were in for 15 min the marinated steaks were tossed on the weber sear station for a 90 second each side sear....
Pulled the kabobs when the bacon was nice and rendered but still bite through...
A pan full of yum.....
Pulled the wellys (35 mins and a 135 INT).
+
I had to add a close up....man talk about moose in a blanket....
And now the plate......(this was my alternate pic for the throwdown......
The blackberry reduction was 2 Tbsp of my wife's blackberry jam and a 1/2c of red wine and a pitch of salt and sugar in the raw and reduced down to a syrup.......
I will note I spent about 6 hours prep and cook time for the whole plate but I will say it was worth every minute......
Now back to the lean moose meat. In order to have moose tender and juicy you have to supplement fat and not over cook it. So the kabob was wrapped with the fattiest slices from the pack. Next the crostini, the cream cheese, and then down to the welly, it had the capicola and cream cheese....
All these were unreal, but the welly with cream cheese with blackberry was mind blowing.....I had high hopes and was more than pleasantly surprised on how well it all synced together...The Asian spices were a perfect blend to handle the moose. My buddy saw this pic and now we are scheduling a cooking lesson to teach him and his wife how to make the welly. He said my payment will be more moose.....WIN WIN!
There was a lot of cooking techniques in each of these feel free to ask any questions and I will be happy to answer and I will post my new Asian recipe a bit later.
Introducing the moose: A buddy of mine got this up north, in the Canada landscape..... Nice bull!!!!
If you have never had or worked with moose it is ULTRA lean (more on this later).....
All salted up......the color is bright!
After 4 hours of sitting in the salt I started planning the different cooks, first step was to remove all the silver skin (you can see some in this pic).
Here it is all trimmed up and seasoned with my Asian rub (I have posted it before but will repost it later cause I made a spice change). I have found that this rub smooths rich proteins out and complements the bright flavors vs gaminess.
First up is the super smoke of the fillets for the welly, ie on the RT 1250 at 180.
Ran them for about 90 minutes then I pulled them and chilled them in the freezer.....
Also prepared the smoked cream cheese while the smoker was low..... I cut them in halve to get a nice smoke and season all around.
Kept the RT at 180 and smoked the cheese for 2 hours....
Next up was the bacon wrapped kabobs.... getting them stretched out on the sticks....
Wrapped with bacon and more rub on the outside.....
These went on the RT at 235....
Now the marinated steaks.....This is a soy sauce (1/4-1/3c), 1/2 can of Coke, a little bit of sugar in the raw (Tbsp or 2), crushed garlic, and some Asian chili sauce.
Ok once all the other side prep work was done it was time to build the welly's.....
First up was making the duxelles, baby bellas, on shallot, salt and multi color pepper corns, Asian chilis, pureed then pan cooked till the moisture is removed, then it is chilled in the freezer...
Next up was adding a 1/4 cut of the smoked cheese in the steak...
Now a crepe and heavy fat capicola...
A thin layer of duxelles is then spread over and the cream stuffed moose roll is added on top..... note I did not add mustard as is usual to welly's cause the flavor wasn't in the Asian profile.
the whole stack was then placed over a rolled out puff pastry and then rolled up tight and wrapped in plastic wrap and in the freezer (the edges were egg washed to help attached the edges..... Once cilled again they were egg/cream washed, scored, and sprinkled with fresh chopped herbs...... Since the smoker was still smoking the Kabobs, the house oven had to be used @ 425 convection bake.
When the wellys were in for 15 min the marinated steaks were tossed on the weber sear station for a 90 second each side sear....
Pulled the kabobs when the bacon was nice and rendered but still bite through...
A pan full of yum.....
Pulled the wellys (35 mins and a 135 INT).
I had to add a close up....man talk about moose in a blanket....
And now the plate......(this was my alternate pic for the throwdown......
The blackberry reduction was 2 Tbsp of my wife's blackberry jam and a 1/2c of red wine and a pitch of salt and sugar in the raw and reduced down to a syrup.......
I will note I spent about 6 hours prep and cook time for the whole plate but I will say it was worth every minute......
Now back to the lean moose meat. In order to have moose tender and juicy you have to supplement fat and not over cook it. So the kabob was wrapped with the fattiest slices from the pack. Next the crostini, the cream cheese, and then down to the welly, it had the capicola and cream cheese....
All these were unreal, but the welly with cream cheese with blackberry was mind blowing.....I had high hopes and was more than pleasantly surprised on how well it all synced together...The Asian spices were a perfect blend to handle the moose. My buddy saw this pic and now we are scheduling a cooking lesson to teach him and his wife how to make the welly. He said my payment will be more moose.....WIN WIN!
There was a lot of cooking techniques in each of these feel free to ask any questions and I will be happy to answer and I will post my new Asian recipe a bit later.
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