Best Moose Steak Recipes

MOOSE STEAK

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.

BEER MARINATED DEER/ELK/MOOSE STEAK

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.

ELK,MOOSE,STEAK MARINADE RECIPE -

Steps:

• Whisk canola oil, onion, lemon juice, Worcestershire sauce, soy sauce, garlic powder, and pepper in a bowl until marinade is well mixed. Place elk steak in a large resealable plastic bag and pour marinade over meat. Coat meat with marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator for at least 4 hours, turning occasionally.Preheat grill for medium heat and lightly oil the grate. Drain elk steak and discard marinade.Cook steaks on the preheated grill until they are beginning to firm and are hot and slightly pink in the center, 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

STUFFED MOOSE ROUND STEAK SUPREME

Steps:

• Melt 1/2 stick butter in large heavy skillet at low heat.
• Brown onion, adding ground venison and pin nuts.
• Tenderize steak with meat tenderizer using directions on bottle.
• Lay steak on floured board.
• Spread ground meat mixture on round steak and roll up as a jelly roll.
• Tie with butcher string.
• Melt remaining butter and brown steak on all sides.
• Add water and burgundy.
• Cover and steam for two hours or until tender.

MOOSE STEAK WITH MUSHROOM SAUCE

Steps:

• Heat the bacon drippings in a large skillet and brown the steak on both sides, thoroughly.
• Add the broth, onion, garlic, and tomato paste diluted in the water or sherry.
• Cover the pan and simmer for 1 hour or until the meat is tender.
• Remove the steak from the pan and keep hot.
• Add the mushrooms to the pan liquid; cover and simmer for 1 minute.
• Thicken with flour and water mixture.
• Dilute with the cream.
• Heat thoroughly.
• Taste for seasoning and pour over the steak.
• Sprinkle with the paprika.

MOOSE SWISS STEAK RECIPE

Steps:

• Directions: In a skillet heat Olive oil and brown moose meat. Put meat in slow cooker Combine water and flour in a separate container and mix, add to slow cooker Add remaining ingredients Cook on low for 6-8 hours Serve moose Swiss steak on a bed of rice. Serves 4 Yummy!

GRILLED MOOSE STEAK

Steps:

• Brush steak with oil. Sprinkle with salt and pepper. Combine remaining ingredients to make a thin paste. Place steaks on grill 4 inches above source of heat. Brush with paste and grill 4-5 minutes. Turn steaks with tongs to prevent piercing and brush with remaining paste. Grill to desired doneness.

BEER MARINATED DEER/ELK/MOOSE STEAK

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.