Moose meat is quite similar in taste to grass-fed beef and has a much subtler game flavour than other venison. Moose is very lean and can be easily overcooked, so be careful with your cooking time – if you BBQ too long then you end up with rubber ! There is a whole world of moose meat – Moose T-Bone Steaks, Rib-Eye, Tenderloin, Flank Steak – that in relatively unknown in the UK. This recipe is for Moose Leg Steaks….
Mix all the marinade ingredients in a bowl and then cover your steaks with the sauce.
Put in the fridge and ideally marinade overnight, longer the better.
Preheat your Kamado Joe to approx 300/350 C (remember to “burp” your Kamado before adding your steaks) and don’t add your deflector plates. BBQing directly over the coals means the moose will be seared very quickly on the outside and lock in the juiciness. Cooking time really depends on the thickness of the steaks. I like mine medium rare so searing the steaks for three minutes each side is enough.
Once again, be really careful as moose is very lean and can overcook and dry out very very quickly. Once the steak are cooked remove from the heat and allow to rest for about 5 minutes before serving.
I served my moose steak with Pomme Dauphinoise (also cooked on my Kamado Joe) and a creamy spring onion and mushroom sauce.
Moose leg steaks
3 tablespoons olive oil, 1 tablespoon soy sauce, 1 tablespoons fresh lemon juice, 1 tablespoon Worcestershire sauce, 1 garlic clove- minced, 1/2 teaspoon onion powder, 1/2 teaspoon ground ginger, 1/4 teaspoon black pepper, 1 juniper berries
Mushroom and Onion Sauce
6 large peeled and sliced chestnut mushrooms, 2 spring onions finely chopped, 1/2 finely chopped red onion, knob of butter, salt & pepper, 300ml double cream, 1/2 teaspoon dried tarragon
Sauté the mushrooms and onions in the butter and a squirt of olive oil. Once browned and softened, add the double cream, turn the heat down low and stir gently until it starts to bubble. Remove from the heat and place a large tablespoons worth on your plate.