When hunters head home from our camp with a load of moose meat, we’re often asked about different ways to prepare it. Moose meat is some of the best eating venison on the planet, and a great way to cook up those tenderloins and backstraps is on a salt block. It also works great with bear, deer, elk and any wild game.
Mined in the Himalayas, salt blocks, or plates, can be heated to high temperatures and cooked upon. Meat, fish and vegetables are seasoned to perfection when seared on a salt block.
There are a variety of heat sources a salt block can be used on but they are most commonly placed over a gas stove or grill. Salt blocks should be kept dry and heated slowly to avoid cracking. Once the salt block has reached 500º, the cooking begins.
A salt block not only sears the food, it also keeps it moist during the cooking process. Like plank cooking, a salt block keeps the mess off of the grill and keeps food warm until serving time. Always use heat-resistant gloves to move a hot salt block and put something between the salt block and the table when serving.
Cleaning the salt block is easy, simply cool the block, get it damp with water and gently scrub with a metal scraper edge to remove food particles. For a deeper clean, the block can be rinsed off with warm water but never immerse in water as the block will begin to dissolve. Air dry block before storing.
Salt Block Backstrap
1 pound venison backstrap or tenderloin
1/4 teaspoon black pepper
1/4 teaspoon granulated onion and/or garlic
Cut venison into 1/2-inch slices and spread in a single layer on a plate. Sprinkle with seasonings on both sides (don’t salt the meat). Let sit at room temperature while the salt block is slowly warming.
Place salt block on a grill or gas stove. Gradually heat the salt block, increasing the temperature from low to medium-low to medium to medium-high in 10-15 minute intervals until the block reaches 500º. If you don’t have an infrared thermometer, heat the block until a sprinkle of water sizzles on the surface.
Place steaks on salt block, cook them 1-2 minutes per side. Serve from the block or place on a platter and let steaks rest a few minutes before serving.
