Moose Steak With Mushroom Sauce Recipes

Steps:

• Heat the bacon drippings in a large skillet and brown the steak on both sides, thoroughly.
• Add the broth, onion, garlic, and tomato paste diluted in the water or sherry.
• Cover the pan and simmer for 1 hour or until the meat is tender.
• Remove the steak from the pan and keep hot.
• Add the mushrooms to the pan liquid; cover and simmer for 1 minute.
• Thicken with flour and water mixture.
• Dilute with the cream.
• Heat thoroughly.
• Taste for seasoning and pour over the steak.
• Sprinkle with the paprika.

Steps:

• Heat 2 tablespoons of the butter in large skillet over medium heat until melted. Add the red pepper and shallots and gently cook until the shallots soften, about 3 minutes. Add the mushrooms and season with salt and pepper. Cover and cook for 10 minutes, then take off the cover and cook until the mushrooms are golden brown, another 10 minutes. Add the thyme and garlic and cook until fragrant, then deglaze with the wine and cook until the alcohol scent dissipates, another 2 to 3 minutes. Add the remaining 2 tablespoons butter and cook until melted; season again. Serve over steak, pork chops or chicken.

Steps:

• Remove the steak from the refrigerator 30 minutes before cooking. Heat a large heavy-bottomed skillet over medium-high heat. Pat the steak dry and season generously with salt and pepper on all sides. Place the steak, standing up on the strip of fat, in the pan and hold it with tongs until the fat renders and the pan is slick, about 2 minutes.
• Place the steak flat in the pan and sear until deep brown on one side, 4 to 5 minutes. Turn and cook on the other side until a thermometer inserted sideways into the thickest part registers 120 degrees for medium-rare, 3 to 4 more minutes. Transfer to a cutting board and let rest 10 minutes. Reserve the drippings in the skillet.
• Add the shallot to the drippings and cook over medium heat until golden, about 2 minutes. Add the wine and scrape up any browned bits with a wooden spoon. Bring to a boil and cook until reduced by half and slightly syrupy, about 7 minutes; remove from the heat. Whisk in the butter, one piece at a time, to make a glossy sauce. Add 1/2 teaspoon salt and 1/4 teaspoon pepper or season to taste. Slice the steak against the grain and serve with the sauce.

Steps:

• Preheat oven to 350°. Cut steak into serving-size pieces. Combine the cornstarch, mustard, salt and pepper; rub half over steak. Pound with a meat mallet to tenderize. Rub with remaining cornstarch mixture; pound on both sides with the mallet. , In a large skillet, brown steak in oil. Transfer to a greased 2-1/2-qt. baking dish. Top with tomatoes, onion and carrot. Bake, covered, until meat is tender, 1-1/4 to 1-1/2 hours. Serve with noodles if desired.

Steps:

• Brown meat, onion and celery in oil in frypan. Transfer to casserole dish.
• Mix remaining 9 ingredients together in a bowl. Pour over meat and bake in a 350 oven for 20 to 30 minutes, or until rice is cooked.
• Add veggies of your choice, diced small, and herbs/spices to taste. This can be cooked in Slow Cooker all day....meat is tenderer.
• Serve with bannock or baking powder bisquits.

Steps:

• Preheat an outdoor grill for medium-high heat. Melt butter in a large skillet over medium-high heat. Sautee the shallot until transparent, then add mushrooms, and cook, covered, until darkened, about 5 minutes. Remove mushrooms from pan, and set aside. Deglaze the pan with one can of beef broth, and burgundy wine. Increase heat, and bring to a boil. Allow the mixture to boil until it has reduced by 1/3.
• Grill the sirloin tips to desired doneness. Season with salt and pepper if desired. Remove to a plate, and set aside.
• When the sauce is reduced, stir in the other can of beef broth, and garlic. Return to a boil, and continue to cook for another 5 to 10 minutes. Sauce will be thin like au jus. Whisk in flour, and cook until the sauce is the desired thickness. Taste and adjust seasoning if necessary. Stir in the mushrooms. Serve tips with mushroom sauce spooned over.

Steps:

• In a large skillet, heat 2 tablespoons butter and oil over medium-high heat; cook steaks to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 5-6 minutes per side. Remove from pan, reserving drippings; keep warm., In same pan, heat drippings and remaining butter over medium-high heat; saute mushrooms and green onion until tender. Stir in flour, salt and pepper until blended; gradually stir in broth and, if desired, browning sauce. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.

Steps:

• Heat a large skillet over medium heat. Pour olive oil into the pan. When hot, add mushrooms and onion into the pan; saute until soft, 5 to 7 minutes. Add butter, steak sauce, and Worcestershire; cook until butter melts, about 2 minutes.
• Reduce heat to low and simmer, uncovered, until everything is really soft, 15 to 20 minutes. Season with salt and pepper. Serve immediately over any type of steak.

Steps:

• Whisk together beer, soy sauce, mustard, Worcestershire sauce, pepper, salt, and hot sauce in a bowl and pour into a resealable plastic bag. Add venison steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 days.
• Preheat an outdoor grill for high heat, and lightly oil the grate. Remove steaks from marinade and shake off excess. Discard remaining marinade.
• Cook steaks on the preheated grill until they are beginning to firm and are hot and slightly pink in the center, about 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Allow steaks to rest for 5 minutes before serving.

Steps:

• Season the steak with pepper, then let the steak sit out to almost room temperature, this will help relax the meat fibers and make for a more tender and flavorful steak (just before frying season the steak with a small amount of salt).
• In a large skillet, melt half the butter over high heat; brown steak on both sides (about 2 minutes per side).
• Transfer to a plate.
• Reduce heat to med-high; add remaining butter to skillet.
• Cook onions, mushrooms and thyme, stirring for 10 minutes, or until liquid is released, and the mushrooms are starting to brown.
• Add in the garlic (if using) and cook for 2 minutes.
• Add flour and cook stirring for 1 minute.
• Gradually stir in beef stock, cream and horseradish.
• Reduce heat, and simmer, stirring for 5 minutes, or until sauce is thickened.
• Return steak, and any accumulated juices to pan; simmer for 5 minutes, or until steak is desired doneness.
• Let steak rest for 5 minutes.
• Season sauce with more salt and pepper to taste.
• Slice steak thinly across the grain, and serve with the sauce.