|Nutritional Guidelines (per serving)|
Despite its gigantic size, moose have actually a more subtle game flavor than other venison. In texture and taste, moose is quite similar to grass-fed beef. As with all venison, it's very lean and requires the addition of fat when you're cooking it to keep the meat juicy. The moose sirloin steaks in this recipe are seared in a skillet over high heat and then finished with a quick roast in the oven, steakhouse style. Just before serving, scatter sauteed mushrooms and top the steaks with this delicious red-wine sauce.
- 4 7-ounce moose sirloin steaks
- 2 tablespoons plus 1 teaspoon olive oil
- Few dashes kosher salt
- Dash of fresh ground pepper
- 2 tablespoons shallot (minced)
- 1 cup red wine
- 1/2 teaspoon coarsely ground pepper
- 1 cup beef stock (homemade or packaged, not canned)
- 6 tablespoons unsalted butter
- 10 ounces sliced white or brown mushrooms
Take the steaks out of the refrigerator one hour before cooking them, and let them come to room temperature. Pat the steaks dry with paper towels and massage them with 2 tablespoons of olive oil. Liberally season both sides of the steaks with Kosher salt and freshly ground pepper:
Melt 1 tablespoon butter in a small saucepan over medium heat. Add the minced shallot, and sauté for 3 to 4 minutes until just starting to caramelize.
Stir in the wine and coarsely ground pepper, and bring to a low boil. Let the wine boil down until it is reduced to 1/2 cup, about 10 minutes.
Stir in the beef stock and bring it to a low boil, letting it reduce half again, about 10 more minutes. The sauce should now be shiny with a deep rich brown color. Take the saucepan off the heat. (You can prepare the sauce ahead of time and then re-warm it when you're ready to serve the steaks.)
Preheat oven to 450 F. Melt 1 tablespoon of butter in a heavy-bottom skillet over medium heat. When the foam subsides, add the sliced mushrooms. Sprinkle them with salt and pepper, and them until they're golden brown. Use a slotted spoon to transfer the mushrooms to a plate and set aside.
Heat 2 tablespoons butter and 1 teaspoon of olive oil in the same skillet over medium-high heat. When the foam subsides, add the moose steaks and brown both sides, 2 minutes per side.
Transfer the skillet to the preheated oven, and roast the steaks 8 to 10 minutes, depending on the thickness of the steaks, to medium-rare. (Take care to not over-cook, as the meat easily dries out.)
Take the skillet out of the oven, and pour the cooking juices from the steaks into the sauce. Rewarm the sauce over low heat, and whisk in the 2 remaining tablespoons butter, one-half tablespoon at a time, until the sauce takes on a satiny sheen.
To serve, scatter some mushrooms over each moose steak, and drizzle the sauce on top and around each steak.