Help! Moose Steaks

[Klyne3]

So I had some moose steaks given to me from a family friend. I need help on the best way to cook them. Thanks!

[Hyde]

Pound the hell out of them, then pound them some more.  After contemplating if you pounded them enough (you didn't), give them another round.  Then cut them into smaller pieces and cook 8 hours in a crock pot with your favorite fixins, (I use cream of mushroom soup and other stuff).  OR, after cutting into smaller pieces, flour them and cook over LOW heat with onions, and add artichoke hearts.  Well... that's how I have to cook mine.  Even the back straps were tough as inch thick leather.  Now I see why lots of people just grind their whole moose. 

[GoldTip]

One word, crock pot, ok thats two words, but they will become your friend with a freezer full of Moose.

[halflife65]

Moose steaks are REALLY good.  Although I do like using a crock pot, you can actually cook them more like a regular steak after marinading them.  First soak in milk or buttermilk (I usually go over night) - although I'm not sure that it's necessary with moose, then do whatever you do to steaks to prep and marinade (unless I get fancy, I use a little soy, some worchestershire sauce and black pepper - keep it simple.)  Make sure to cook medium rare otherwise they'll get tough.

Also, like with any wild game, cut any fat off before eating.  It tastes like sh!t.

If I had to rank the deer family in taste:
1. Moose (hands down)
2. Elk
3. Deer (although good I think it's a distant third to the other two, particularly moose)

[burrheadcountry]

Had a few moose steaks given to me while I was staying in Juneau in 2008. I just seasoned them and threw them on the BBQ. Turned out great. 

[PolarBear]

Run them through a cuber!

[rasbo]

well only had it once,Bob, buckhorn2's fishing partner,lightly dusted them with flour and seasoned them and fried them in some peanut oil,they were awesome and tender

[DOUBLELUNG]

Ask your friend if they are tough or tender.  A tender moose is el primo eats.  Tough moose, in my experience, still have excellent flavor, but benefit from the crock pot and other slow, moist heat cooking methods.

[Magnum_Willys]

An old-school butcher told me you have to hang them for 12 days to get em tender - not a day less.  He was right - the backstraps we cut up after 3 days were not as tender as the rest aged 12 days.   

This is your friend - Chef Master Meat Tenderizer - $20

[boneaddict]

Ask your friend if they are tough or tender.  A tender moose is el primo eats.  Tough moose, in my experience, still have excellent flavor, but benefit from the crock pot and other slow, moist heat cooking methods

Perfectly said.

[Hyde]

First soak in milk or buttermilk (I usually go over night)

Amen to that.  I forgot to incude that tip.  Works like a charm.  I also agree that even though my moose is tough as leather, the flavor is excellent.  I was raised on elk and deer (that's all we ever had), and love both, but moose is a notch up.  I feel really privileged to have a freezer full. 

[Lightning_Rider]

Run them through a cuber!

I just pulled out a package of moose cube steak, cant be beaten!

[PolarBear]

Run them through a cuber!

I just pulled out a package of moose cube steak, cant be beaten!

I cube most of my deer and elk steaks and make chicken fried steak out of them for me and the kids.  They love that stuff!  It works well with moose and caribou.

[Klyne3]

I just got my computer back up and running finally... ugh! 

Anyways thanks for all the great suggestions I did use some in a stew and it turned out pretty good.  I will try the next package just like I typically cook steak and see how the family responds.

Once again Thanks everyone

[7mag.]

Marinating in olive oil for at least 2 hours works well too. Remove all fat and bone before freezing, if too late, before cooking. That goes for all wild game. It's real lean, so it dries out fast, don't cook it like beef. Low to medium heat.