Do you guys have any suggestions for preparing moose steaks? Since I' ve got a lot to go through, I' m looking for suggestions. How do you tenderize them?

Griz...you may want to post this in the receipe forum.. If they are thin enough, I would just season a bit and either pan fry with some butter or cook quick on the grill. Butterfly them if they are thick. Cook like venison(pink)

Stew is great too or a roast cooked in a slow cooker with potato' s and carrots..

Hmmmmm yummy steaks!!...Just bbq them with a bbq sause!!.....or you can bake them in cream of mushroom soup..mighty tastey either way.

If you want to tenderize them .....anything tomatoe basted like soup, juice wile break down the fibre of the meat and make it mighty tender.......prefer to leave it soak of 2 days if your are marianading it!!

happy cookn
AL

Probably my favorite way to have moose steaks is to cut them thin, rub them with garlic, oregano, basil, and a bit of salt and pepper, then pan fry them in olive oil. Cut across the the grain and you shouldn' t need to tenderize them, at least if it one of the better cuts.

I usually just fry with onions, garlic, mushrooms and season to my liking or BBQ them like any steak(just pull them off when they are rare). You can tenderize and make a minute steak style for frying in sweet and sour sauce or mushroom soup(lightly breaded or plain). A great merinade for wild game is Merlot wine, brown sugar and spices(fresh minced garlic is a must), let it sit in a sealed container overnight in the fridge. With a merinade you need acid(tomateo, wine, OJ, lemon juice, etc), sweet (sugar) and salt to draw blood out and break down the fibres to create the tenderization process...best left for a min. 12 hours in a fridge. Also remove the silver skin and fat from the meat. These can be prepared anyway; fried, roasted or BBQ. IMO opinion olive oil is the best for wild meat and frying.