Big game - Moose sirloin
Big game


This is a fine, tender cut of meat from the back of a moose that’s similar to beef sirloin. But the meat of a moose, which lives in the wild, has coarser fibers. Game meat has a bit more attitude.

Keep in mind   

Sirloin is an unusually lean cut from an already lean animal. It’s important not to overcook it.

How to cook moose sirloin

Fry the evenly cut fillet whole in a cast iron frying pan. Don’t let it lie in one place in the pan for too long. Turn it frequently so the heat works its way into the meat. If you burn the surface, it will be even harder for the heat to reach into the middle.

Once it has browned slightly, turn off the heat and let the meat cook in the residual heat. Serve in slices cut across the fibers. A few sprigs of thyme in the pan are the perfect accompaniment to this delicious cut.

The basics when cooking a game fillet or small steak:

  • Bring to room temperature and season in good time before cooking.
  • Fry the meat whole to retain the juices.
  • Brown in oil and butter on a medium heat.
  • Turn the meat constantly so the heat spreads evenly throughout.
  • Use a quick and sensitive thermometer. Aim for 55-60°C.
  • Important: Give the meat enough time to rest and even out the heat, at least 10 minutes.

The tenderest cuts of moose – loin and sirloin – taste great char-grilled. This keeps the centre raw and juicy. Here’s how:

  • Prepare the fillet. Cut it lengthwise if you need to. It should be the same thickness all the way, about 3 cm.
  • Heat up a cast iron frying pan with no fat.
  • Give the fillet a quick but hard fried surface on all sides. It should be dry and full of flavor.
  • Leave to rest before cutting into thin, attractive slices. Season and salt.

You’ll find more ideas for cooking game under cooking game.

The classic

Moose sirloin, exquisitely cooked and beautifully sliced, with a root vegetable gratin.


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