Stuffed Moose Round Steak Supreme

May 12, 2023May 12, 20230 0

Stuffed Moose Round Steak Supreme recipe for a hearty meal

by The Chefin Entree

Prep

30 min

Cook

2 hours

Ready In

2 hours 30 min

Level

Difficult

Rating

Ingredients

Nutrision Information

Servings Per Recipe

6-8

Calories

602

Sugar

Fat

43g

Stuffed Moose Round Steak Supreme is a hearty and flavorful dish that is commonly enjoyed in hunting communities. The use of both moose and venison creates a unique and savory flavor that is sure to satisfy any meat lover. This dish is perfect for a cold winter night, served alongside roasted vegetables and a glass of red wine.

Instructions

1.	Preheat oven to 325 degrees F (165 degrees C).
2.	In a large skillet over medium heat, melt 1/4 cup of the butter. Add the ground venison, salt, pepper, and onion. Cook until the meat is browned and the onions are soft.
3.	Spread the moose steak out flat on a cutting board and season with salt and pepper. Spoon the venison mixture onto the steak, then roll it up and secure with toothpicks or kitchen twine.
4.	In the same skillet, melt the remaining butter and sear the steak on all sides.
5.	Transfer the steak to a roasting pan and pour the water and Burgundy wine into the bottom. Cover with foil and bake for 1.5 to 2 hours, until the meat is tender and cooked through.
6.	Remove from the oven and let it rest for 10 minutes before slicing and serving.

PROS

This recipe yields a delicious and hearty meal that is perfect for a cold winter night.
The combination of moose and venison creates a unique and savory flavor that will have everyone asking for seconds.

CONS

Moose and venison are both lean meats, so this dish may be a bit dry if overcooked.
Make sure to keep an eye on it while it’s in the oven to avoid any dryness.

HEALTH & BENEFITS

Moose meat is low in fat and a good source of protein, iron, and zinc. Venison is also a lean meat that is high in protein and low in fat. This dish is a great option for those looking for a high-protein, low-fat meal.

	3 lbs moose round steak
	1/2 cup butter
	1 lb ground venison
	salt and pepper
	1 large onion , chopped
	1 cup water
	2 tablespoons pine nuts
	1/2 cup Burgundy wine