The steaks are as tender as butter! Make sure one side is nicely browned before turning over. Step 2 Blade steaks are delicious when they have been marinated for a long period of time. Melt 1 tablespoon butter in a small saucepan over medium heat. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Heat one tablespoon of the oil in a large heavy-based frying pan. Season with garlic powder or granulated garlic and Montreal steak seasoning. ), Crock Pot Moose Roast With French Onion Gravy, Slow Cooker Venison Steaks With Peppers and Onions, Pork Loin Steaks With Mushroom Stroganoff Sauce. This is by far the best tasting moose steak recipe I've had in years. Separate the meat and veggies into 4 to 6 even portions and plate them. Allow the meat to rest for three minutes. Moose blade steak is also known as moose chuck steak, its cut from the shoulder blade of the animal. ) 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, How to Cook a 1-In. Bring the liquid to a boil then reduce to a low heat and maintain a slow simmer. The sauce should now be shiny with a deep rich brown color. It is a different cut. -Chris Mountain, Innisfail, Alberta, Moose Steak Recipe photo by Taste of Home. https://recipes.sparkpeople.com/recipe-detail.asp?recipe=1789328 Cover and refrigerate for at least three hours. As with all venison, it's very lean and requires the addition of fat when you're cooking it to keep the meat juicy. For a meltingly tender result, avoid letting the liquid boil; it should simmer gently whilst cooking. Other Names. Sear steak on both sides in the butter and onion. Love love it! 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. Cover and bake at 350° for 1-1/4 to 1-1/2 hours or until meat is tender. Pat steaks dry and sprinkle both sides with salt, pepper, diced garlic and a squeeze of lemon. Liberally season both sides of the steaks with Steak & Roast Rub. Heat 2 tablespoons butter and 1 teaspoon of olive oil in the same skillet over medium-high heat. Steaks and chops from young animals may be cooked in the same manner as beef steaks or lamb chops: broiled, grilled or sautéed. Lots of grunting and “this is really good Mom” while it was being consumed. Carry over would take it up to desired doneness. Taste of Home is America's #1 cooking magazine. How to cook moose sirloin Fry the evenly cut fillet whole in a cast iron frying pan. You may see a steak called an "Under Blade". When cooking a roast, people should boil the meat first in order to help remove the gamey taste. Outdoor Grill: Which Is Better? 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. Moose Steak With Sauteed Mushrooms and Red Wine Sauce. Preheat the oven to 160C/320F/Gas 3. 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. Method. https://www.gameandfishmag.com/editorial/best-moose-steak-recipe/366105 Inner temp of the meat was perfect 125°F (52°C). 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. 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. Chuck blade comes from the chuck primal which are cuts that come from the neck and shoulder area of the cow. Add the bay leaves and onion flakes to the water. Los Angeles food writer and personal chef Gene Gerrard shares his years of cooking experience and expertise by leading cooking demos at culinary expos. Take the skillet out of the oven, and pour the cooking juices from the steaks into the sauce. Sprinkle them with salt and pepper, and them until they're golden brown. If you like moose and have a slo cooker, try this crock pot moose roast. 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. Douse the steak with Worcestershire sauce so that it is soaked. Looking for new dinner recipes? Serve with noodles if desired. Season the beef on both sides with salt and lots of freshly ground black pepper. braising, stewing). I would pre-heat my pan to medium high and add my steak. Turn it frequently so the heat works its way into the meat. Turn it over halfway through … Once the steaks reach 135ºF internal temperature (for … Transfer to a greased 2-1/2-qt. Sometimes you will find this steak labeled as top blade steak or chicken steak - that's a weird one. Steaks cooked to 113°F (45°C) in only 10 minutes and I took them over the charcoal for fast searing. The method of cooking moose meat can depend on the cut. Another way of dealing with that strip of gristle is to remove it. Liberally season both sides of the steaks with Kosher salt and freshly ground pepper. 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. Set aside while preheating the grill. 2. 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. 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. Stir in the wine and coarsely ground pepper, and bring to a low boil. . When the foam subsides, add the moose steaks and brown both sides, 2 minutes per side. Take the saucepan off the heat. 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? If you cut steaks across the grain, you get blade steaks with a line of gristle through the center of each steak. Cook steaks on the preheated grill until they are beginning to firm and are hot and slightly pink in … When broiling or cooking on an outdoor grill, cook quickly and DO NOT OVERCOOK! 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. I added a little bit of garlic and I used a can of seasoned stewed tomatoes. What is It? 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. Just before serving, scatter sauteed mushrooms and top the steaks with this delicious red-wine sauce. Add the minced shallot, and sauté for 3 to 4 minutes until just starting to caramelize. Pat the steaks dry with paper towels and massage them with 2 tablespoons of olive oil. Our family especially enjoys this tender moose main dish in the fall and winter, when an oven meal really satisfies. Pound with a meat mallet to tenderize. Heat your grill to 400ºF. You can serve the dish immediately as is, or you can … Let the wine boil down until it is reduced to 1/2 cup, about 10 minutes. Rub with remaining cornstarch mixture; pound on both sides with the mallet. This type of steak is well known as being very flavorful but not very tender. Heat oil in a 12-inch … Turn heat to medium-low and let the meat simmer for ½ hour. While the steaks were frying, I sprinkled lightly with garlic pepper. This was an amazing recipe for moose steak. Both venison and moose are best cooked using a moist heat (eg. When the foam subsides, add the sliced mushrooms. It's called a Chuck Blade steak. Game will become tough or dry with long broiling or frying. Cut steak into serving-size pieces. Stir in the beef stock and bring it to a low boil, letting it reduce half again, about 10 more minutes. You will love it. Heat 1 tablespoon butter, olive oil and garlic in a 12-inch heavy skillet over moderately high heat until hot but … baking dish. Highly recommend to anyone who eats moose meat. In texture and taste, moose is quite similar to grass-fed beef. Put the steak into a glass dish or a marinating tray, and stab with a sharp knife all over. Pressure-Cooker Sausage-Stuffed Flank Steak, Pressure-Cooker Philly Cheesesteak Sandwiches. Serve the moose steak and veggies over noodles, if desired. Season steaks with salt and pepper, to taste, and add to the baking sheet in a single layer. Blade steaks and flat iron steaks are cut differently from the same piece of chuck. Don’t let it lie in one place in the pan for too long. 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. Chuck Blade Steak | Livestrong.com When the oil has heated up, about 3 minutes, add the steak and sear 2-3 minutes on each side until … Preheat oven to 450 F. Melt 1 tablespoon of butter in a heavy-bottom skillet over medium heat. Remove the pot from the oven and place the meat on a clean plate. Moose steaks can be sautéed or fried in butter. Pepper, and bring the water to a low boil high heat ; reduce to. For my steaks like moose and have a more subtle game flavor wonderfully, and flavorful steak is good. 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