Moose Steak with Mushroom Sauce
Elevate your dinner table with the bold, rustic flavors of Moose Steak with Mushroom Sauce—a dish that perfectly balances wild game meat with a creamy, earthy sauce. Tender moose steaks are expertly seared to lock in their natural juiciness, then paired with a rich mushroom sauce infused with garlic, shallots, Dijon mustard, and fresh herbs. Cremini mushrooms and a splash of stock create a deep, savory base, while heavy cream adds an irresistibly silky finish. Quick to prepare yet loaded with gourmet flair, this recipe is an ideal choice for game meat enthusiasts or adventurous cooks looking for something unique. Serve these steaks with a garnish of fresh parsley and your favorite sides to create an unforgettable meal that’s both hearty and elegant. Perfect for special occasions or when you crave something truly extraordinary!
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Recipe Information
Ingredients
- 4 pieces (6-8 oz each) moose steaks
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium (finely chopped) shallot
- 2 cloves (minced) garlic
- 1 pound (sliced) cremini mushrooms
- 1 cup beef or game stock
- 0.5 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon (chopped, optional) fresh thyme
- 1 teaspoon (chopped, for garnish) fresh parsley
Instructions
Season the moose steaks on both sides with salt and pepper. Let them rest at room temperature for about 10 minutes.
Heat a large skillet over medium-high heat. Add olive oil and 1 tablespoon of butter.
Once the butter is melted and the pan is hot, sear the moose steaks for 3-4 minutes on each side for medium-rare, or adjust cooking time to your desired doneness. Remove the steaks from the skillet and set aside, tenting loosely with aluminum foil to keep warm.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of butter.
Stir in the chopped shallot and sauté for 2 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Add the sliced cremini mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until the mushrooms are browned and their moisture has evaporated.
Pour in the beef or game stock, scraping the bottom of the skillet to deglaze and incorporate any browned bits. Let the stock reduce by half, about 3-4 minutes.
Lower the heat and stir in the heavy cream and Dijon mustard. Cook for 2-3 minutes, stirring frequently, until the sauce thickens slightly.
If using fresh thyme, stir it into the sauce at this point. Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Return the moose steaks to the skillet and spoon the mushroom sauce over them. Let them warm through for 1-2 minutes, but avoid overcooking the steaks.
Serve the moose steaks hot, topped with mushroom sauce and sprinkled with fresh parsley.
Nutrition Facts
Calories |
1191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.6 g | 124% | |
| Saturated Fat | 43.3 g | 216% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 256 mg | 85% | |
| Sodium | 2949 mg | 128% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 12.4 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 146 mg | 11% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2724 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
