|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||35%|
|Saturated Fat 12g||62%|
|Total Carbohydrate 7g||3%|
|Dietary Fiber 2g||6%|
|Total Sugars 3g|
|Vitamin C 13mg||66%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Despite its gigantic size, moose have 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 sautéed mushrooms and top the steaks with this delicious red-wine sauce.
Enjoy this moose recipe with some favorite sides, such as a tossed salad or roasted veggies and some scalloped potatoes or steamed rice.
4 (7-ounce) moose sirloin steaks
2 tablespoons plus 1 teaspoon olive oil, divided
Few dashes kosher salt
Dash freshly ground pepper
6 tablespoons unsalted butter, divided
2 tablespoons minced shallot
1 cup red wine
1/2 teaspoon coarsely ground pepper
1 cup beef stock, homemade or packaged, not canned
10 ounces sliced white or brown mushrooms
Gather the ingredients.
Take the steaks out of the refrigerator 1 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. Season both sides of the steaks with kosher salt and freshly ground pepper.
Melt 1 tablespoon of the 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 rewarm it when you're ready to serve the steaks.
Preheat the oven to 450 F. Melt another 1 tablespoon of the butter in a heavy-bottomed skillet over medium heat. When the foam subsides, add the sliced mushrooms. Sprinkle them with salt and pepper, and sauté them until golden brown. Use a slotted spoon to transfer the mushrooms to a plate and set aside.
Heat 2 tablespoons of the butter and the remaining 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 for 8 to 10 minutes, depending on the thickness of the steaks, to medium-rare. Take care to not overcook, 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, 1/2 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. Enjoy.
- The sauce can be made ahead of time and then rewarmed when the steaks are ready to be served.
What temperature is moose meat done?
Moose meat can be overcooked, and if that happens, it will be tough and rubbery. Moose is considered cooked when it reaches 140 F. Use an instant-read thermometer to check to ensure it is done.