Meat
Fillet
Moose fillet (tenderloin) is the most tender muscle—very lean, best with quick high heat and careful rare-to-medium finishes. Very large cervid meat is lean, deep-flavoured, with coarse grain on working muscles. Sear hard, rest briefly, sauce to compensate for low fat. Overcooking past medium ruins the luxury. Classic with cranberry, juniper, mustard, bacon lardons, wild mushrooms and beer.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 10.6 g
- Saturated Fat 5.21 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.95 g
- Polyunsaturated Fat 1.03 g
- Cholesterol 72.6 mg
- Sodium 58.6 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.4 g
- Water 63.4 g
- Energy 195 kcal
- Water 63.4 g
- Protein 22.4 g
- Fat 10.6 g
- Saturated Fat 5.21 g
- Monounsaturated Fat 4.95 g
- Polyunsaturated Fat 1.03 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 38.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.22 mg
- Vitamin B3 — Niacin 6.03 mg
- Vitamin B5 — Pantothenic Acid 0.65 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 8.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.31 mg
- Vitamin K 1.5 µg
- Minerals 406 mg
- Major Minerals 405 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 72.6 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.22 · vitamin-b3-niacin: 6.03 · vitamin-b5-pantothenic-acid: 0.65 · vitamin-b6: 0.43 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 8.5 · vitamin-d: 0.2 · vitamin-e: 0.31 · vitamin-k: 1.5 ·
Minerals
Fillet is primarily muscle—leaner than belly or skin-on cuts of the same species.
History
Nose-to-tail moose cookery revived traditional nose and tongue preparations. Cooks treated fillet of moose as a cut with its own timing and sides.
As moose cookery specialised, fillet was portioned and sold ready for the pan. Fur-trade camps jerked and pot-roasted moose for trail food.
Nose-to-tail moose cookery revived traditional nose and tongue preparations; fillet of moose took a named place in that kitchen trade.