Bowhunt America

Eating Wild

Moose Steaks Supreme

A great recipe for tough meat.

3 pounds round moose steak (or elk) cut 3/4-inches thick
1 can cream of chicken soup (10 3/4-ounce size)
1/2 cup red wine vinegar
1/2 cup olive oil
1/4 cup cooking oil
1/2 teaspoon garlic juice
Salt and pepper
Flour
Water

Mix the olive oil and vinegar in a nonmetallic container, and marinate the steaks for several hours or overnight, turning the meat several times. Drain the steaks, salt and pepper them and sprinkle with garlic juice. Roll the steaks in flour, then beat them with a meat mallet or the edge of a plate. Roll again in flour. Heat the cooking oil in a large, heavy-duty skillet. Brown the steaks on both sides. Add a little water to the skillet, cover, reduce heat and simmer on very low heat for 1 hour, turning the steak a time or two and adding more water as needed. In a saucepan, heat the soup, stirring in 1 cup of water. Add the soup mixture to the meat, cover and simmer for 15 minutes.

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