Moose steaks are highly nutritious and low in saturated fat. This meat is generally considered more nutritious than domesticated meats. It has almost no carbohydrates and is a good source of iron, protein, phosphorus, zinc, selenium and niacin. In addition, moose meat is very flavorful. The only downside is that it is high in cholesterol. One pound of moose steak has about 268 mg of cholesterol.
Melt the butter in a skillet. Turn heat to high and add onions and sauté until translucent.
Sear steak on both sides in the butter and onion. Make sure one side is nicely browned before turning over.
Turn heat to medium-low and let the meat simmer for ½ hour. Turn it over halfway through cooking.
Add mushrooms, flour and sour cream. Cover again and let simmer for 20 minutes or until mushrooms are cooked, meat is tender and there is no raw flour taste in the sauce.
You don’t have to use the moose meat right away. You can marinate the moose in a mixture of olive oil, brown sugar, soy sauce, onion, garlic, salt and pepper for three days to a week in the refrigerator and grill when needed.
Game meats may contain infectious microorganisms and should not be eaten pink or rare.