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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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Monday, April 28, 2014

Pan Fried Moose Steak

One of our friends is an avid hunter who eats very little domestic raised meat.  He hunts large game (moose, deer) as well as a multitude of smaller game.  He brings us moose meat and wild goose sausage from time to time.  He also goes to hunt camp with my husband which works out nicely.  I turn to him for advice for preparing wild game and soon will be enlisting his help using my new smoker (more on that to come).  A few days ago, I cooked two moose steaks he had gifted us with.

pan fried moose steakMoose meat has a mild, less gamey flavour than venison.  Unlike venison, it doesn't require the addition of pork fat even though it is a very lean meat.  Both venison and moose are best cooked using a moist heat  (eg. braising, stewing).

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.  While the steaks were frying, I sprinkled lightly with garlic pepper.  Oh my!  The moose steaks were fork tender and juicy.  I served the steaks with baked potatoes, old fashioned chili sauce, and home canned green beans.  It was a simple yet delicious dinner!

1 food lovers commented:

LindaG said...

Looks awesome!