Best Grilled Moose Steak Recipes

MOOSE STEAK

Moose Steak image

Our family especially enjoys this tender moose main dish in the fall and winter, when an oven meal really satisfies. The seasonings cover the game flavor wonderfully, and the tomatoes keep the meat nice and moist. -Chris Mountain, Innisfail, Alberta

Provided by Taste of Home

Categories Dinner

Time 1h35m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 boneless moose or beef top sirloin steak (about 1 inch thick and 1-1/2 pounds)
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, diced
Hot cooked noodles, optional

Steps:

Preheat oven to 350°. Cut steak into serving-size pieces. Combine the cornstarch, mustard, salt and pepper; rub half over steak. Pound with a meat mallet to tenderize. Rub with remaining cornstarch mixture; pound on both sides with the mallet. , In a large skillet, brown steak in oil. Transfer to a greased 2-1/2-qt. baking dish. Top with tomatoes, onion and carrot. Bake, covered, until meat is tender, 1-1/4 to 1-1/2 hours. Serve with noodles if desired.

Nutrition Facts : Calories 239 calories, Fat 11g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 532mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 23g protein.

BEER MARINATED DEER/ELK/MOOSE STEAK

Beer Marinated Deer/Elk/Moose Steak image

This is my favorite marinade after a good hunting season. The two days in the fridge really makes all the difference when dealing with fussy people who don't like the wild taste of a good hunt.

Provided by Ben Sullivan

Categories Meat and Poultry Recipes Game Meats Venison

Time P2DT25m

Yield 4

Number Of Ingredients 8

Ingredients

1 (12 fluid ounce) bottle amber beer (such as Honey Brown Lager®)
¼ cup soy sauce
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon ground black pepper
1 tablespoon salt
1 dash hot pepper sauce, or to taste
4 (3/4 pound) venison steaks

Steps:

Whisk together beer, soy sauce, mustard, Worcestershire sauce, pepper, salt, and hot sauce in a bowl and pour into a resealable plastic bag. Add venison steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 days.
Preheat an outdoor grill for high heat, and lightly oil the grate. Remove steaks from marinade and shake off excess. Discard remaining marinade.
Cook steaks on the preheated grill until they are beginning to firm and are hot and slightly pink in the center, about 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Allow steaks to rest for 5 minutes before serving.

Nutrition Facts : Calories 399 calories, Carbohydrate 7.7 g, Cholesterol 238 mg, Fat 6.8 g, Fiber 0.6 g, Protein 65.9 g, SaturatedFat 2.7 g, Sodium 2998.7 mg, Sugar 0.7 g