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 sauteed mushrooms and top the steaks with this delicious red-wine sauce.
If you like moose and have a slo cooker, try this crock pot moose roast.
- 4 (7-ounce) moose sirloin steaks
- 2 tablespoons plus 1 teaspoon olive oil
- Few dashes kosher salt
- Dash of fresh ground pepper
- 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
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.