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Ontario, Canada
I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay

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Wednesday, August 17, 2011

Moose Shoulder Steaks

While I am an advid fisherman neither of us hunt even though my husband goes to hunt camp each year.  If the guys are lucky we get a bit of venison for the freezer.  A friend of ours does not eat domestic meat at all.  He brings me a lovely assortment of both large and small game.  He hunts both the large and small game but I don't think he fishes much so I give him fish in return.

moose shoulder steak
Our friend brought us moose shoulder steaks, enough for a lovely dinner for two.  Moose meat is quite lean so it does need to be cooked on lower heat or braised.  The flavour is fairly close to beef without the game flavour of venison.  Unlike venison, moose meat does not require an additional fat like bacon for the mouth feel.  It can be used very much like you would beef.

My husband grilled the moose shoulder steaks to medium rare.  The steaks were served with honey glazed herbed baby carrots and camp-style potatoes.  Both carrots and potatoes were cooked on the grill.  It was a lovely and quite tasty, low fat dinner!

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