Whole Grilled Moose Tenderloin
in Black Currant Glaze

We had a laugh with this tender because we were at camp and the only things we had left to work with were a jar of mustard, some BBQ sauce and some black currant jam left over from the big breakfast. The finishing touch of Black Currant BBQ sauce was a hit – don’t add it too soon or the sugar in the jam will burn and taste bitter. In place of the black currant jam, you could use marmalade or any good tasting jam.

• Light the grill and heat to medium. You should be only able to hold your hand over the grill to a count of 4!
• Mix together the mustard with salt and pepper and brush over the entire tenderloin
• Grill over medium heat for 25-30 minutes, turning often to colour evenly
• Once you have to meat to desired doneness (145 F if using a meat thermometer), brush on the black currant
• BQ sauce and cook on for 2-3 minutes.

Remove to a cutting board and rest 10 minutes before carving. The thin end (tail) will be well-done, the middle about medium and the thick end (head) will be on the rare side.

Whole Grilled Moose Tenderloin
in Black Currant Glaze