Moose steak

Mousse steak



4 moose steaks, about 6-7 oz. each,
1 cup panko breadcrumbs,
1 cup chopped mushrooms,
1 small onion, chopped,
1 tbsp. minced garlic,
1 tsp. fresh sage,
1/2 cup diced roasted red peppers,
4 slices smoked bacon, chopped,
50 ml. red wine,
salt and pepper to taste.


1. Cook the bacon in a frying pan until almost crispy.

2. In a bowl mix the remaining ingredients, except the moose steaks, red wine and seasonings, and add the bacon bits and fat to the stuffing.

3. Deglaze the frying pan with the red wine and add it to the stuffing.

4. Lay the moose steaks flat on your kitchen table and season them with salt, freshly ground black pepper and sage, spread the stuffing over the four steaks evenly and roll them like roulades.

5. Tie them with butcher's twine.

6. Arrange the four stuffed moose steaks in a baking dish, cover them with aluminum foil and bake them in a preheated oven at 350 F for 45 minutes or until the meat is tender.

7. Uncover and bake for 10 minutes more.

8. Remove the moose steaks from the oven and keep them warm.

9. Make a gravy from the juice left in the baking dish by thickening it with some starch and/or table cream.

10. Serve the gravy over the stuffed moose steaks.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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