Moose steaks are one of the simplest wild game meats you can prepare. Following these steps will take your steaks from the fridge to the plate in less than 30 minutes. You’ll need:
- One serving of steak per person
- fresh mushrooms
- salt and pepper
Take the steaks from the fridge and unwrap. Place them in a single layer on a plate. The single layer is important; you want the steaks to warm up. Very cold meat will constrict when it hits a hot fry pan and become tough. Salt and pepper each side to taste.
Clean the mushrooms with a dry paper towel. Avoid washing as water causes mushrooms to become soggy. Wash and chop scallions.
Melt butter in a medium-hot fry pan. Don’t let the butter smoke. Sear the steaks in butter, turning only once, approximately 60 seconds per side. Remove the steaks from the pan and set aside. Add a little more butter if needed and saute the mushrooms until almost done.
Return the steaks to the fry pan to finish cooking. Moose steaks are typically cut thin. I turn our steaks after three minutes, cook another two to three minutes and remove. The biggest mistake you might make is over cooking. Over cooking lean meats such as moose can make it tough.
Toss the scallions on top of the steaks a minute before removing them from the pan. Remove steaks, top with mushrooms and scallions and enjoy!
These steaks were cooked in a workshop I taught at Winter Skills Weekend for Becoming an Outdoors-Woman. They were so tender we cut them with our forks.