Moose meat is quite similar in taste to grass-fed beef and has a much subtler game flavour to 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 is Moose Leg Steaks….
Barbecuing 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.