JIM ZUMBO’s Moose Backstrap RECIPE

Jim and Madonna Zumbo with the results of a very simple cooking solution that Jim is sharing with us.

ONLY Ingredients:

  • Olive Oil
  • Cavender’s Greek Seasoning
  • HOT GRILL

Presented by Forrest Fisher (photo credits: Jim Zumbo)

When Jim is not shoveling snow off the deck or fighting off the Wyoming wolves and grizzlies that want to partake in his cooking, he is sharing recipes with outdoor friends on-line.  Here is one of those special, easy-to-do recipes in Jim’s own words.

“While hunting deer in Arkansas with a group of hunting writers, we were served backstrap by the ladies who cooked at the lodge.  It was sensational.  That’s where I learned this recipe.  It’s so simple, you won’t believe it works.

The simple “Prep & Cook” process:

  • Trim the backstrap of all fat, then put it in a glass bowl or non-metallic bowl.
  • Drizzle the meat with Olive Oil.  Flip it around so it’s well-coated.
  • Then sprinkle Cavender’s Greek Seasoning on all sides of the meat. Let it marinate for 4 to 6 hours before cooking.
  • Leave it on the counter for the first few hours, then put it in the fridge for the remainder of the time.
  • You’ll note that the olive oil will tend to jell a bit in the fridge.
  • Next step, put the backstraps on a hot grill.  

When you put it on the grill, the olive oil will drip and cause the flame to flare up. Not to worry, it soon burns down, and will initially give a nice sear to the meat.

Important: Keep a meat thermometer handy.  If you like it rare, remove it when the meat hits 140.  At 150 to 155 it is well done.  Cover it with foil for a few minutes.  And that’s it.  Be sure you eat it HOT — right off the grill.

There are many ways to cook backstrap. Before I learned this recipe, I sliced it into steaks or butterflied it and then cooked it.  Never again.

I don’t know why this recipe works so well.

The meat has a terrific flavor and seems more tender.

Give it a shot and try it. I don’t think you’ll be disappointed.

Leftovers are sliced thin and used in delicious sandwiches.

It’s called Livin’ Large — with Madonna Zumbo.”

Thanks Jim!

Some background.  I met one of the founders of the Cavender’s Greek Seasoning Company, Steve Cavender, at an Iowa Governor’s Deer Hunt hosted by the late, great, Tony Knight. Steve was from Harrison, Arkansas, and shared his seasoning with us.  Tragically, he passed away far too soon, but the family continued the company.  I didn’t know much about the seasoning and used it, among others, to flavor meals.

This is my go-to recipe for every backstrap I cook, 100% of the time.  All it takes is olive oil and Cavender’s Greek Seasoning (which you can buy at Walmart). That’s important to know.  It makes me crazy when I see a recipe with a rare ingredient that’s almost impossible to find.

Learn more about Jim Zumbo secrets of the wilds in Peterson Hunting Magazine, look for the closing back page article entitled, “Rear View.”  Good stuff.  Subscribe here ($5/year SPECIAL DEAL!): https://securesubs.osgimedia.com/orderpage_ex8.php?m=petersenshunting&pkey=IBQ1