Moose Marinade Recipes

BEER MARINATED DEER/ELK/MOOSE STEAK

Steps:

• Whisk together beer, soy sauce, mustard, Worcestershire sauce, pepper, salt, and hot sauce in a bowl and pour into a resealable plastic bag. Add venison steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 days.
• Preheat an outdoor grill for high heat, and lightly oil the grate. Remove steaks from marinade and shake off excess. Discard remaining marinade.
• Cook steaks on the preheated grill until they are beginning to firm and are hot and slightly pink in the center, about 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Allow steaks to rest for 5 minutes before serving.

MOOSE STEAK WITH SAUTéED MUSHROOMS AND RED WINE SAUCE

Steps:

• Gather the ingredients.
• Take the steaks out of the refrigerator 1 hour before cooking them, and let them come to room temperature. Pat the steaks dry with paper towels and massage them with 2 tablespoons of olive oil. Season both sides of the steaks with kosher salt and freshly ground pepper.
• Melt 1 tablespoon of the butter in a small saucepan over medium heat. Add the minced shallot, and sauté for 3 to 4 minutes until just starting to caramelize.
• Stir in the wine and coarsely ground pepper, and bring to a low boil. Let the wine boil down until it is reduced to 1/2 cup, about 10 minutes.
• Stir in the beef stock and bring it to a low boil, letting it reduce half again, about 10 more minutes. The sauce should now be shiny with a deep rich brown color. Take the saucepan off the heat. You can prepare the sauce ahead of time and then rewarm it when you're ready to serve the steaks.
• Preheat the oven to 450 F. Melt another 1 tablespoon of the butter in a heavy-bottomed skillet over medium heat. When the foam subsides, add the sliced mushrooms. Sprinkle them with salt and pepper, and sauté them until golden brown. Use a slotted spoon to transfer the mushrooms to a plate and set aside.
• Heat 2 tablespoons of the butter and the remaining 1 teaspoon of olive oil in the same skillet over medium-high heat. When the foam subsides, add the moose steaks and brown both sides, 2 minutes per side.
• Transfer the skillet to the preheated oven, and roast the steaks for 8 to 10 minutes, depending on the thickness of the steaks, to medium-rare. Take care to not overcook, as the meat easily dries out.
• Take the skillet out of the oven and pour the cooking juices from the steaks into the sauce. Rewarm the sauce over low heat, and whisk in the 2 remaining tablespoons butter, 1/2 tablespoon at a time, until the sauce takes on a satiny sheen.
• To serve, scatter some mushrooms over each moose steak, and drizzle the sauce on top and around each steak. Enjoy.

MOOSE MARINADE

Steps:

• In a large nonporous glass dish or resealable plastic bag combine the onion, carrot, thyme, bay leaves, garlic, celery, parsley, salt, pepper and wine. Mix well and add roast, chops, or whichever meat being marinated.
• Refrigerate to marinate for 24 hours, turning bag or basting occasionally.
• Cook drained roast/meat in an oven preheated to 350 degrees F (175 degrees C) for 25 minutes per pound of meat. Baste with strained marinade while cooking.

MOOSE ROAST AND LEFTOVER MOOSE AU JUS

Steps:

• MOOSE ROAST.
• The day before:.
• Saute vegetables for marinade and add spices.
• Bring just to a boil and then simmer for one hour. Allow to cool; strain marinade, and pour liquid in marinade dish. Reserve and refrigerate the strained vegetables and spices.
• Rinse the moose roast and pat dry with paper towel.
• Place moose roast in marinade dish. Marinate the moose roast overnight, turning meat so that the whole roast gets a good soaking.
• To roast the moose:.
• Preheat the oven to 350 degrees.
• Place meat in a roaster with a cover and insert a meat thermometer.
• Roast the moose for about 2 1/2 hours, until the internal temperature reads 170 if you want to try medium moose or 180 if you want the moose well done. A whole 5 lb roast may take a little longer than 2 1/2 hours.
• Allow to stand about 20 minutes and make gravy with drippings.
• Slice meat thin with an electric knife or a deli slicer. Serve.
• Suggested side dish: Red cabbage steamed with sliced apples and caraway seed.
• LEFTOVER MOOSE AU JUS.
• Simmer the reserved vegetables and spices from the marinade in 3 cups beef stock for about 20 minutes. Strain the vegetables and spices out and discard. Add the sliced leftover moose to the warm au jus. Serve over cooked egg noodles, Kluski or spaetzle; or serve on French bread as you would a French Dip sandwich.