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. Moose 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. O...