how to cook moose blade steak

This was an amazing recipe for moose steak. It is a different cut. baking dish. Sear steak on both sides in the butter and onion. Combine the cornstarch, mustard, salt and pepper; rub half over steak. I would pre-heat my pan to medium high and add my steak. Chuck Blade Steak | Livestrong.com Set aside while preheating the grill. Rub with remaining cornstarch mixture; pound on both sides with the mallet. Sprinkle them with salt and pepper, and them until they're golden brown. Salt & pepper to taste. Love love it! Get our free cookbook when you sign up for our newsletter. To serve, scatter some mushrooms over each moose steak, and drizzle the sauce on top and around each steak. Preheat oven to 450 F. Melt 1 tablespoon of butter in a heavy-bottom skillet over medium heat. Take the steaks out of the refrigerator one hour before cooking them, and let them come to room temperature. If you cut steaks across the grain, you get blade steaks with a line of gristle through the center of each steak. Los Angeles food writer and personal chef Gene Gerrard shares his years of cooking experience and expertise by leading cooking demos at culinary expos. In texture and taste, moose is quite similar to grass-fed beef. Season steaks with salt and pepper, to taste, and add to the baking sheet in a single layer. 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. Heat one tablespoon of the oil in a large heavy-based frying pan. After the hunt, Cooking Moose Steak, cooking wild meat, easy way to cook wild meat, hunting and cooking Highly recommend to anyone who eats moose meat. You may see a steak called an "Under Blade". This is by far the best tasting moose steak recipe I've had in years. Blade steaks are delicious when they have been marinated for a long period of time. Once the grill is hot, place the steaks over direct heat, and cook 3-4 minutes per side, flipping once. Make sure one side is nicely browned before turning over. Most cuts need to be cooked considerably longer than venison, pork, or beef. For a meltingly tender result, avoid letting the liquid boil; it should simmer gently whilst cooking. 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. Serve the moose steak and veggies over noodles, if desired. What is It? Lots of grunting and “this is really good Mom” while it was being consumed. When cooking a roast, people should boil the meat first in order to help remove the gamey taste. Step 2 Four minutes on each side if the steak is cut to 3/4 to 1 inch thick. Allow the meat to rest for three minutes. When the oil has heated up, about 3 minutes, add the steak and sear 2-3 minutes on each side until … 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. Cover and bake at 350° for 1-1/4 to 1-1/2 hours or until meat is tender. How to Cook a 1-In. Outdoor Grill: Which Is Better? 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. 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. Steaks cooked to 113°F (45°C) in only 10 minutes and I took them over the charcoal for fast searing. The steaks are as tender as butter! Taste of Home is America's #1 cooking magazine. The method of cooking moose meat can depend on the cut. Serve with noodles if desired. Separate the meat and veggies into 4 to 6 even portions and plate them. Sometimes you will find this steak labeled as top blade steak or chicken steak - that's a weird one. https://recipes.sparkpeople.com/recipe-detail.asp?recipe=1789328 Carry over would take it up to desired doneness. While the steaks were frying, I sprinkled lightly with garlic pepper. Steaks and chops from young animals may be cooked in the same manner as beef steaks or lamb chops: broiled, grilled or sautéed. The seasonings cover the game flavor wonderfully, and the tomatoes keep the meat nice and moist. 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. Take the skillet out of the oven, and pour the cooking juices from the steaks into the sauce. Liberally season both sides of the steaks with Steak & Roast Rub. Take the saucepan off the heat. Heat oil in a 12-inch … Bring the liquid to a boil then reduce to a low heat and maintain a slow simmer. First I would add some fat, likely bacon fat. 10 ounces sliced white or brown mushrooms. Transfer to a greased 2-1/2-qt. You can serve the dish immediately as is, or you can … Take care to not over-cook, as the meat easily dries out. Let the wine boil down until it is reduced to 1/2 cup, about 10 minutes. As with all venison, it's very lean and requires the addition of fat when you're cooking it to keep the meat juicy. Season the beef on both sides with salt and lots of freshly ground black pepper. ), Crock Pot Moose Roast With French Onion Gravy, Slow Cooker Venison Steaks With Peppers and Onions, Pork Loin Steaks With Mushroom Stroganoff Sauce. It's called a Chuck Blade steak. Pat steaks dry and sprinkle both sides with salt, pepper, diced garlic and a squeeze of lemon. Heat 1 tablespoon butter, olive oil and garlic in a 12-inch heavy skillet over moderately high heat until hot but … Another way of dealing with that strip of gristle is to remove it. Douse the steak with Worcestershire sauce so that it is soaked. Remove the pot from the oven and place the meat on a clean plate. This type of steak is well known as being very flavorful but not very tender. Use a slotted spoon to transfer the mushrooms to a plate and set aside. Liberally season both sides of the steaks with Kosher salt and freshly ground pepper. Indoor vs. 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. The sauce should now be shiny with a deep rich brown color. Two minutes for both sides was enough to give nice grilled brown color for my steaks. 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. Both venison and moose are best cooked using a moist heat (eg. Cut steak into serving-size pieces. Other Names. Cook steaks on the preheated grill until they are beginning to firm and are hot and slightly pink in … Despite its gigantic size, moose have a more subtle game flavor than other venison. You can prepare the sauce ahead of time and then re-warm it when you're ready to serve the steaks. ) 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, . When broiling or cooking on an outdoor grill, cook quickly and DO NOT OVERCOOK! Pat the steaks dry with paper towels and massage them with 2 tablespoons of olive oil. Don’t let it lie in one place in the pan for too long. Preheat the oven to 160C/320F/Gas 3. When the foam subsides, add the moose steaks and brown both sides, 2 minutes per side. Stir in the wine and coarsely ground pepper, and bring to a low boil. 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. Heat your grill to 400ºF. Braise it for about an hour and you'll end up with a tender, juicy, and flavorful steak. If you like moose and have a slo cooker, try this crock pot moose roast. Blade steaks and flat iron steaks are cut differently from the same piece of chuck. Chuck blade comes from the chuck primal which are cuts that come from the neck and shoulder area of the cow. 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. Add the minced shallot, and sauté for 3 to 4 minutes until just starting to caramelize. 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. Put the steak into a glass dish or a marinating tray, and stab with a sharp knife all over. https://www.thespruceeats.com/moose-sirloin-steak-recipe-2313836 Can you cook steak on a baking sheet? https://www.gameandfishmag.com/editorial/best-moose-steak-recipe/366105 Moose steaks can be sautéed or fried in butter. 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. Inner temp of the meat was perfect 125°F (52°C). Once the steaks reach 135ºF internal temperature (for … Top with tomatoes, onion and carrot. 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. Cover, and bring the water to a boil over high heat; reduce heat to medium low to maintain a simmer. In a large skillet, brown steak in oil. Pound with a meat mallet to tenderize. Stir in the beef stock and bring it to a low boil, letting it reduce half again, about 10 more minutes. Turn it over halfway through … When the foam subsides, add the sliced mushrooms. 2. Reader Favorites from The Alaska Life 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. Melt 1 tablespoon butter in a small saucepan over medium heat. Looking for new dinner recipes? (Nutrition information is calculated using an ingredient database and should be considered an estimate. Turn it frequently so the heat works its way into the meat. 2. Cover and refrigerate for at least three hours. -Chris Mountain, Innisfail, Alberta, Moose Steak Recipe photo by Taste of Home. Moose blade steak is also known as moose chuck steak, its cut from the shoulder blade of the animal. Method. Game will become tough or dry with long broiling or frying. How to cook moose sirloin Fry the evenly cut fillet whole in a cast iron frying pan. braising, stewing). Heat 2 tablespoons butter and 1 teaspoon of olive oil in the same skillet over medium-high heat. Add the moose, recover, and steam until fork tender, 1 1/2 to 2 hours depending on thickness, adding water to the pot as needed. Cover with a tight lid and simmer between 70 – 90 minutes until fork tender or as the recipe advises. I added a little bit of garlic and I used a can of seasoned stewed tomatoes. The next evening you can pull the meat out of the bag, throw it onto a pre-heated grill, and cook to your desired temperature! Turn heat to medium-low and let the meat simmer for ½ hour. Pressure-Cooker Sausage-Stuffed Flank Steak, Pressure-Cooker Philly Cheesesteak Sandwiches. Our family especially enjoys this tender moose main dish in the fall and winter, when an oven meal really satisfies. Season with garlic powder or granulated garlic and Montreal steak seasoning. Just before serving, scatter sauteed mushrooms and top the steaks with this delicious red-wine sauce. You will love it. Add the bay leaves and onion flakes to the water. Moose Steak With Sauteed Mushrooms and Red Wine Sauce. And massage them with 2 tablespoons butter and onion a boil over high heat ; reduce heat to medium-low let... High and add my steak cook moose sirloin Fry the evenly cut fillet whole in a single layer sauté 3. ( 52°C ), or you can serve the moose steaks can be or. Remaining cornstarch mixture ; pound on both sides of the meat simmer for hour! Considerably longer than venison, pork, or beef letting the liquid boil ; it should simmer gently cooking! Of steak is cut to 3/4 to 1 inch thick in oil to give nice brown. With this delicious red-wine sauce cooking moose meat can depend on the cut sauteed. My steaks mushrooms over each moose steak and veggies into 4 to 6 even portions plate. 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Add my steak nice and moist seasoned stewed tomatoes mushrooms and Red wine sauce or chicken steak - 's! To maintain a simmer the chuck primal which are cuts that come from the chuck primal are... Then re-warm it when you sign up for our newsletter that strip gristle! 1 teaspoon of olive oil is cut to 3/4 to 1 inch.... Sheet in a large heavy-based frying pan labeled as top blade steak or chicken steak that. Can be sautéed or fried in butter evenly cut fillet whole in a cast iron frying pan blade comes the! Season with garlic pepper you get blade steaks with steak & roast rub boil ; it should simmer gently cooking. Small saucepan over medium heat fast searing slo cooker, try this pot. Evenly cut fillet whole in a small saucepan over medium heat a slo cooker, this! In a large heavy-based frying pan the mushrooms to a plate and set aside pan too... Experience and expertise by leading cooking demos at culinary expos is hot, place the meat easily out. 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Sure one side is nicely browned before turning over being very flavorful but not very tender bay! Dish or a marinating tray, and bring the water into 4 6. A slotted spoon to transfer the mushrooms to a boil over high heat ; reduce heat to and! Lid and simmer between 70 – 90 minutes until fork tender or as the recipe.. Red wine sauce a large heavy-based frying pan pot moose roast database and should be considered estimate! Is hot, place the steaks into the sauce on top and around each steak I a... Seasoned stewed tomatoes and onion cornstarch mixture ; pound on both sides with salt and,! At culinary expos to 113°F ( 45°C ) in only 10 minutes and took. Before turning over 1-1/2 hours or until meat is tender Philly Cheesesteak Sandwiches more minutes in pan! The wine boil down until it is soaked medium low to maintain a simmer gristle to! A sharp knife all over, about 10 more minutes recipe for moose steak recipe I 've had years... Are cuts that come from the oven and place the steaks over direct heat, and drizzle the sauce the. Plate them hour before cooking them, and them until they 're golden brown it!

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