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| Recipe of the Month with Duane Radford |
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| CUBAN MARINATED MOOSE LOIN |
Marinade
● 1 teaspoon cumin
● 2 teaspoons dried oregano
● 1 tablespoon Montreal Steak Seasoning or Hy’s Seasoning Salt
● 1/4 cup orange juice
● 2 tablespoons lime juice
● 2 tablespoons vegetable oil
● 1-pound moose loin
● large Ziploc plastic bag
● canola oil – aerosol
Oven Roasted Vegetable
● 1 bell pepper (diced)
● 1 stick celery (diced)
● 2 potatoes (cubed into bite size pieces)
● 1/2 white Spanish onion (chopped)
● 2-3 tablespoons canola oil
● 1 teaspoon sea salt
● 1 teaspoon cumin
● 1 teaspoon oregano
● 1 teaspoon cilantro
● 1 teaspoon prepared garlic
This Latin-inspired recipe for a marinated venison steak is adapted from allrecipes.com. It can be served with traditional Cuban beans, rice, or whatever vegetable side dish you enjoy. I thought the original recipe had a good fit with a moose loin and some oven roasted veggies seasoned with Cuban spices.
Marinade
1. Add the cumin, oregano, Montreal Steak Seasoning or Hy’s Seasoning Salt, orange juice, lime juice and vegetable oil to a mixing bowl and whisk the ingredients until fully blended.
2. Wash the loin under cold water and pat it dry with a paper towel before placing it inside the large Ziploc plastic bag.
3. Add the marinade to the plastic bag, slosh it around the loin, and then marinade the loin in a refrigerator for at least half an hour, preferably several hours or even overnight for a more robust flavour.
4. Spray the grills on your barbecue lightly with canola oil. Pre-heat your barbeque to 500 F for at least five minutes.
5. Take the loin from the Ziploc bag and shake off excess marinade before spraying it lightly with canola oil, on both sides.
6. Sear the loin for about 2 to 3 minutes at ~500+ F on each side to keep the moisture inside. Then turn the heat down and grill it at 400 F for about 15 minutes, until it’s done, turning it over every five minutes. Let it set up for a few minutes before slicing it into medallions.
Oven Roasted Vegetables
1. Put the pepper, celery, potatoes and onion in a large mixing bowl, then add the canola oil, sea salt, cumin, oregano, cilantro and prepared garlic.
2. Toss the veggies with the oil and seasonings until they’re evenly coated.
3. Line a baking dish with parchment paper and spray it with canola oil before adding the seasoned and oiled veggies.
4. Bake in a pre-heated oven at 425 F for 3/4-hour until the veggies are crisp, stirring them at 20-minute intervals so they’re evenly browned.
Serve with a simple tomato salad (i.e., 2 diced tomatoes, 1 diced green onion, 1/2 teaspoon oregano, salad dressing of your choice, topped with a dash of balsamic vinegar) and some Cremini sliced mushrooms sautéed in salted butter. ■ |
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