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. 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. Can you cook steak on a baking sheet? Cover and refrigerate for at least three hours. 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. In texture and taste, moose is quite similar to grass-fed beef. If you like moose and have a slo cooker, try this crock pot moose roast. Get our free cookbook when you sign up for our newsletter. Pound with a meat mallet to tenderize. Indoor vs. When broiling or cooking on an outdoor grill, cook quickly and DO NOT OVERCOOK! You may see a steak called an "Under Blade". To serve, scatter some mushrooms over each moose steak, and drizzle the sauce on top and around 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. Turn it frequently so the heat works its way into the meat. Turn heat to medium-low and let the meat simmer for ½ hour. 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. Don’t let it lie in one place in the pan for too long. Game will become tough or dry with long broiling or frying. Most cuts need to be cooked considerably longer than venison, pork, or beef. braising, stewing). 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. Heat 1 tablespoon butter, olive oil and garlic in a 12-inch heavy skillet over moderately high heat until hot but … Heat your grill to 400ºF. Liberally season both sides of the steaks with Kosher salt and freshly ground pepper. Take care to not over-cook, as the meat easily dries out. Serve with noodles if desired. 2. When the foam subsides, add the sliced mushrooms. Reader Favorites from The Alaska Life Add the bay leaves and onion flakes to the water. Looking for new dinner recipes? 10 ounces sliced white or brown mushrooms. Allow the meat to rest for three minutes. ), Crock Pot Moose Roast With French Onion Gravy, Slow Cooker Venison Steaks With Peppers and Onions, Pork Loin Steaks With Mushroom Stroganoff Sauce. 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. The seasonings cover the game flavor wonderfully, and the tomatoes keep the meat nice and moist. The sauce should now be shiny with a deep rich brown color. https://www.gameandfishmag.com/editorial/best-moose-steak-recipe/366105 Sprinkle them with salt and pepper, and them until they're golden brown. How to Cook a 1-In. When the oil has heated up, about 3 minutes, add the steak and sear 2-3 minutes on each side until … Highly recommend to anyone who eats moose meat. It's called a Chuck Blade steak. Stir in the wine and coarsely ground pepper, and bring to a low boil. Other Names. As with all venison, it's very lean and requires the addition of fat when you're cooking it to keep the meat juicy. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Remove the pot from the oven and place the meat on a clean plate. Heat one tablespoon of the oil in a large heavy-based frying pan. Heat 2 tablespoons butter and 1 teaspoon of olive oil in the same skillet over medium-high heat. Let the wine boil down until it is reduced to 1/2 cup, about 10 minutes. Love love it! Moose steaks can be sautéed or fried in butter. Lots of grunting and “this is really good Mom” while it was being consumed. Method. After the hunt, Cooking Moose Steak, cooking wild meat, easy way to cook wild meat, hunting and cooking Take the saucepan off the heat. -Chris Mountain, Innisfail, Alberta, Moose Steak Recipe photo by Taste of Home. 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. Transfer to a greased 2-1/2-qt. Heat oil in a 12-inch … You can serve the dish immediately as is, or you can … Make sure one side is nicely browned before turning over. Despite its gigantic size, moose have a more subtle game flavor than other venison. Los Angeles food writer and personal chef Gene Gerrard shares his years of cooking experience and expertise by leading cooking demos at culinary expos. When cooking a roast, people should boil the meat first in order to help remove the gamey taste. Use a slotted spoon to transfer the mushrooms to a plate and set aside. Our family especially enjoys this tender moose main dish in the fall and winter, when an oven meal really satisfies. Both venison and moose are best cooked using a moist heat (eg. Sear steak on both sides in the butter and onion. 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. Top with tomatoes, onion and carrot. Outdoor Grill: Which Is Better? Step 2 Combine the cornstarch, mustard, salt and pepper; rub half over steak. Salt & pepper to taste. Once the steaks reach 135ºF internal temperature (for … I added a little bit of garlic and I used a can of seasoned stewed tomatoes. Rub with remaining cornstarch mixture; pound on both sides with the mallet. 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