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Remove the pot from the oven and place the meat on a clean plate. Do Not Sell My Personal Information – CA Residents, 1 boneless moose or beef top sirloin steak (about 1 inch thick and 1-1/2 pounds), 1 can (14-1/2 ounces) diced tomatoes, undrained. Preheat the oven to 160C/320F/Gas 3. You will love it. Serve with noodles if desired. Pat the steaks dry with paper towels and massage them with 2 tablespoons of olive oil. Despite its gigantic size, moose have a more subtle game flavor than other venison. Most cuts need to be cooked considerably longer than venison, pork, or beef. Salt & pepper to taste. Two minutes for both sides was enough to give nice grilled brown color for my steaks. After the hunt, Cooking Moose Steak, cooking wild meat, easy way to cook wild meat, hunting and cooking Can you cook steak on a baking sheet? As with all venison, it's very lean and requires the addition of fat when you're cooking it to keep the meat juicy. Stir in the beef stock and bring it to a low boil, letting it reduce half again, about 10 more minutes. When the oil has heated up, about 3 minutes, add the steak and sear 2-3 minutes on each side until … Allow the meat to rest for three minutes. Highly recommend to anyone who eats moose meat. The sauce should now be shiny with a deep rich brown color. Turn heat to medium-low and let the meat simmer for ½ hour. Melt 1 tablespoon butter in a small saucepan over medium heat. Take the skillet out of the oven, and pour the cooking juices from the steaks into the sauce. Lots of grunting and “this is really good Mom” while it was being consumed. Cook steaks on the preheated grill until they are beginning to firm and are hot and slightly pink in … To serve, scatter some mushrooms over each moose steak, and drizzle the sauce on top and around each steak. The method of cooking moose meat can depend on the cut. Season the beef on both sides with salt and lots of freshly ground black pepper. The next evening you can pull the meat out of the bag, throw it onto a pre-heated grill, and cook to your desired temperature! Inner temp of the meat was perfect 125°F (52°C). Get our free cookbook when you sign up for our newsletter. It is a different cut. Take the saucepan off the heat. Season steaks with salt and pepper, to taste, and add to the baking sheet in a single layer. Serve the moose steak and veggies over noodles, if desired. ), Crock Pot Moose Roast With French Onion Gravy, Slow Cooker Venison Steaks With Peppers and Onions, Pork Loin Steaks With Mushroom Stroganoff Sauce. Set aside while preheating the grill. Heat your grill to 400ºF. Take the steaks out of the refrigerator one hour before cooking them, and let them come to room temperature. 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. 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. 10 ounces sliced white or brown mushrooms. Use a slotted spoon to transfer the mushrooms to a plate and set aside. https://www.gameandfishmag.com/editorial/best-moose-steak-recipe/366105 First I would add some fat, likely bacon fat. The moose steaks were large but not overly thick so I pan fried them in a little olive oil and butter until just lightly browned and cooked through. baking dish. Once the steaks reach 135ºF internal temperature (for … Taste of Home is America's #1 cooking magazine. Los Angeles food writer and personal chef Gene Gerrard shares his years of cooking experience and expertise by leading cooking demos at culinary expos. Just before serving, scatter sauteed mushrooms and top the steaks with this delicious red-wine sauce. Heat 1 tablespoon butter, olive oil and garlic in a 12-inch heavy skillet over moderately high heat until hot but … Cover and bake at 350° for 1-1/4 to 1-1/2 hours or until meat is tender. Looking for new dinner recipes? Braise it for about an hour and you'll end up with a tender, juicy, and flavorful steak. Game will become tough or dry with long broiling or frying. https://www.thespruceeats.com/moose-sirloin-steak-recipe-2313836 Sometimes you will find this steak labeled as top blade steak or chicken steak - that's a weird one. 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. While the steaks were frying, I sprinkled lightly with garlic pepper. Let the wine boil down until it is reduced to 1/2 cup, about 10 minutes. Preheat oven to 450 F. Melt 1 tablespoon of butter in a heavy-bottom skillet over medium heat. Bring the liquid to a boil then reduce to a low heat and maintain a slow simmer. You can prepare the sauce ahead of time and then re-warm it when you're ready to serve the steaks. Cover and refrigerate for at least three hours. Add the moose, recover, and steam until fork tender, 1 1/2 to 2 hours depending on thickness, adding water to the pot as needed. Turn it frequently so the heat works its way into the meat. How to cook moose sirloin Fry the evenly cut fillet whole in a cast iron frying pan. If I were cooking a moose steak (like the one in the picture, a T-Bone) I would likely use my cast-iron fry pan. What is It? You can serve the dish immediately as is, or you can … Chuck blade comes from the chuck primal which are cuts that come from the neck and shoulder area of the cow. Pat steaks dry and sprinkle both sides with salt, pepper, diced garlic and a squeeze of lemon. Add the minced shallot, and sauté for 3 to 4 minutes until just starting to caramelize. Blade steaks and flat iron steaks are cut differently from the same piece of chuck. You may see a steak called an "Under Blade". When the foam subsides, add the moose steaks and brown both sides, 2 minutes per side. Love love it! Sear steak on both sides in the butter and onion. When broiling or cooking on an outdoor grill, cook quickly and DO NOT OVERCOOK! Stir in the wine and coarsely ground pepper, and bring to a low boil. This is by far the best tasting moose steak recipe I've had in years. Season with garlic powder or granulated garlic and Montreal steak seasoning. I added a little bit of garlic and I used a can of seasoned stewed tomatoes. Separate the meat and veggies into 4 to 6 even portions and plate them. Pat steaks dry and cut 3 (1-inch-long) slits, 1 inch apart, across center cartilage (to keep meat from curling), then sprinkle steaks with salt and pepper. Sprinkle them with salt and pepper, and them until they're golden brown. Moose steaks can be sautéed or fried in butter. For a meltingly tender result, avoid letting the liquid boil; it should simmer gently whilst cooking. Moose blade steak is also known as moose chuck steak, its cut from the shoulder blade of the animal. Cover, and bring the water to a boil over high heat; reduce heat to medium low to maintain a simmer. Take care to not over-cook, as the meat easily dries out. Moose Steak With Sauteed Mushrooms and Red Wine Sauce. Rub with remaining cornstarch mixture; pound on both sides with the mallet. Chuck Blade Steak | Livestrong.com https://recipes.sparkpeople.com/recipe-detail.asp?recipe=1789328 About 30-60 minutes before cooking, remove the top blade steak from the refrigerator to bring to room temperature to allow the steak to cook more evenly and faster. In texture and taste, moose is quite similar to grass-fed beef. The only way to break down the tough connective tissue in the middle of a blade steak is to cook it slowly with moist heat —in other words, by braising it. Method. The steaks are as tender as butter! Combine the cornstarch, mustard, salt and pepper; rub half over steak. Pound with a meat mallet to tenderize. The seasonings cover the game flavor wonderfully, and the tomatoes keep the meat nice and moist. Transfer to a greased 2-1/2-qt. Add the bay leaves and onion flakes to the water. Once the grill is hot, place the steaks over direct heat, and cook 3-4 minutes per side, flipping once. Top with tomatoes, onion and carrot. Both venison and moose are best cooked using a moist heat (eg. If you like moose and have a slo cooker, try this crock pot moose roast. If you cut steaks across the grain, you get blade steaks with a line of gristle through the center of each steak. Where the shoulder blade is located, there are two main muscles — one above the shoulder blade, called the top blade, and one below the shoulder blade, called the under blade. 2. Place into oven and broil until the steak is browned and charred at the edges, about 4-5 minutes per side for medium-rare, or until desired doneness. Steaks and chops from young animals may be cooked in the same manner as beef steaks or lamb chops: broiled, grilled or sautéed. How to Cook a 1-In. Make sure one side is nicely browned before turning over. Cook your blade steak until the internal temperature reaches at least 145 F — the minimum safe temperature for beef consumption, according to the USDA Food Safety and Inspection Service. Liberally season both sides of the steaks with Steak & Roast Rub. It's called a Chuck Blade steak. Turn it over halfway through … Liberally season both sides of the steaks with Kosher salt and freshly ground pepper. Pressure-Cooker Sausage-Stuffed Flank Steak, Pressure-Cooker Philly Cheesesteak Sandwiches. Heat oil in a 12-inch … (Nutrition information is calculated using an ingredient database and should be considered an estimate. Another way of dealing with that strip of gristle is to remove it. Step 2 Our family especially enjoys this tender moose main dish in the fall and winter, when an oven meal really satisfies. When cooking a roast, people should boil the meat first in order to help remove the gamey taste. Carry over would take it up to desired doneness. -Chris Mountain, Innisfail, Alberta, Moose Steak Recipe photo by Taste of Home. 2. In a large skillet, brown steak in oil. This type of steak is well known as being very flavorful but not very tender. Put the steak into a glass dish or a marinating tray, and stab with a sharp knife all over. Reader Favorites from The Alaska Life If you cut with the grain, along the top and under sides of the gristle (basically trimming out the gristle), you get flat iron steaks. You can opt to marinade for longer and oftentimes we will prepare the recipe the night before and let the moose steak marinade in the fridge overnight. Steaks cooked to 113°F (45°C) in only 10 minutes and I took them over the charcoal for fast searing. Cut steak into serving-size pieces. Four minutes on each side if the steak is cut to 3/4 to 1 inch thick. Outdoor Grill: Which Is Better? Douse the steak with Worcestershire sauce so that it is soaked. Other Names. ) 1/4 cup cornstarch 1 tablespoon ground mustard 1 teaspoon salt 1/2 teaspoon pepper 2 tablespoons canola oil 1 can (14-1/2 ounces) diced tomatoes, undrained 1 medium onion, thinly sliced 1 medium carrot, Cover with a tight lid and simmer between 70 – 90 minutes until fork tender or as the recipe advises. 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