Smoked moose roulade

Smoked moose roulade

Preparation time: 15 minutes (plus time to caramelize the onions)Cooking time: 1 h 25 min

Ingredients

• Moose lanyard (back strap) (Vinson will also do)
• Cream cheese
• Prosciutto
• Steak spices
• Salt
• Butter
• Fresh sage
• GarlicCaramelized onions; onions, garlic, thyme, S&P, butter, oil.

Instructions for use

1. Caramelized onions: heat a large non-stick frying pan with plenty of butter and a little olive oil over medium heat. Chop around 6-8 small yellow onions, add to the pan with diced garlic and freshly picked thyme. Season with S&P and cook for 10 min, stirring often. Lower the heat to low and cook for an hour or until the onions are well caramelized, stirring every 10 minutes or so.
2. Bring the meat to room temperature by removing it from the refrigerator 1 to 2 hours before cooking.
3. Butterfly the loin and pound to 1/4″ thickness.
4. Layer prosciutto, fromage frais and caramelized onions. Leave a good inch from the beginning to the end and don’t overfill.
5. Roll up fairly tightly, then tie with butcher’s twine; starting in the middle, then on each end, then two more in the middle.
6. Season with salt and steak spices.
7. Smoke for 1 h-1 h 20 min at 225°F, to an internal temperature of 120°-130°.
8. While the roll is smoking, prepare the brown butter; in a small sauce pan, add the butter, garlic and chopped sage, and simmer over low-medium heat, stirring often, until the sage and garlic are cooked and the butter turns brown, about 10-15 minutes.
9. Remove the roller and increase the heat to 450°F and adjust the flame protection for direct grilling. Drizzle the roll with brown butter and grill quickly until beautiful char marks develop.
10. Let the meat rest for 5 min, then slice and serve with a little more brown butter.