Moose Steak Recipe With Mushrooms and Red Wine Sauce (2024)

FAQs

What wine goes with moose meat? ›

For moose, Syrah, Petite Sirah and Sangiovese all have a nice spicy touch with the intense fruits to back it up. With elk, Grenache, Dolcetto, Mourvedre, Pinot Noir, Syrah and Zinfandel all contain the necessary richness and individual characters to pair well.

Earthy, hearty mushrooms like shiitake, portabella, porcini and morel pair well with fuller bodied wines, like a barrel-aged chardonnay, pinot noir, nebbiolo, syrah, cabernet sauvignon or zinfandel.

Instead, consider cooking them in a butter baste. To get a good crust, first sear them on a high heat, then cook them on a lower heat to tenderize the meat. Additionally, consider cooking moose steaks at medium rare. Otherwise, you may be dealing with a chewier steak that's difficult to swallow.

Moose steak is some of the best-eating wild-game meat there is, but you have to properly handle it from field to table.

When cooking a beef roast, you'll want to stick with heavier, dry wines. Merlot and Pinot Noir tend to work best due to their deep color and heavy tannin makeup. They shouldn't be aged wine, but fresher so that they keep their fruity taste.

A full-bodied red wine such as a Cabernet Sauvignon or a Syrah would complement the richness of the creamy mushroom sauce, while still holding its own against the bold flavour of the beef.

Add Wine Sooner Rather Than Later

If you're cooking with wine, don't wait too late to add it to your dish. Adding wine to a dish at the very end will increase its acidity and tannins, making it even more potent. Remember, the goal of cooking with wine is to enhance the dish's flavor, not overpower it.

Roasted moose meat is an excellent source of B vitamins, such as niacin and riboflavin. These vitamins help our bodies use energy from foods and are important for healthy skin, hair, nerves and muscles as well as healthy growth and development. Roasted moose is also an excellent source of iron.

Does moose meat have to be cooked well done? ›

They may be grilled, pan-fried or roasted. But stop at medium rare or they'll be as dry and tough as shoe leather.

Your preference will depend on whether you're after a stronger gamey flavor and denser texture (moose), or a milder taste and tender bite (elk).

In current usage, the term venison is used to describe the meat of a deer or antelope. Venison comes from animals such as our native whitetail deer, reindeer, moose, elk, and several non-native animals such as red deer, axis deer, fallow deer, sika deer, blackbuck antelope, and nilgai antelope.

Moose meat should be grilled as soon as it's been harvested by using the portable ball grill, as the meat will become rotten after about 20 minutes of real time unrefrigerated. After cooking, it must still be refrigerated to not spoil. Grilled moose meat will stay after saving unlike cooked sausages.

Vintage Port and Dark Chocolate Mousse

Dark chocolate is incredibly rich and can be quite bitter. It needs a strong, long-lived fortified wine to stand up to its bold character and punchy flavours. Vintage Port is rich and full-bodied with intense black fruit flavours that can handle a powerful dark chocolate dessert.

Steak, lamb and other red meat

A rich cut such as Wagyu rib-eye will pair beautifully with a bold and high tannin red wine such as Shiraz or Cabernet Sauvignon. For meats with more delicate texture and flavour like eye fillet or lamb, choose a red wine with finer tannins, such as Malbec or Pinot Noir.

Wine and Venison and Veal Pairings

The strong and sometimes gamey flavours of venison are best accompanied with a full bodied red such as a Cabernet Sauvignon. The deep peppery notes of the Alpha Estate Hedgehog Single Vineyard Xinomavro brilliantly compliment Venison's deep and complex flavour profile.

Unlike, say, roast beef, bison is low in fat, so it won't be its best with tannic reds such as inexpensive young Cabernet Sauvignon. (The fat softens the tannins.) Try, instead, a Tuscan Sangiovese or fruit-driven Tempranillo from Spain. Either should pair beautifully with your Noble bison striploin.