Thanks to a generous friend, I have access to moose meat. I am way too lazy to hunt myself. For this cook we had some Moose Sirloin Steaks.
I gave the steaks a rub with Cabelas Open Season Whiskey Steak Seasoning.
I preheated the grill to as hot as it would go. Game has less fat and needs the high heat to brown. I cooked it to medium rare (internal temperature of 130 F. I really don’t suggest you cook it any more well done. Moose isn’t as tender as beef and if you cook it well done, it will be very tough.
We served it with creamy coleslaw and a tossed green salad.
Moose is stronger flavoured and tougher than beef but it is finer and less gamey than venison. If you cook it to no more than medium rare, it has a nice texture and a strong meaty taste. It is very lean and good for you. It is worth trying but is not for everyone.
The Old Fat Guy