MOOSE STEAk

[blackcrowheart]

MOOSE STEAK1 boneless moose steak, one-inch thick (about 1 ½ pounds)
¼ cup cornstarch
1 tbsp ground mustard
1 tsp salt
½ tsp black pepper
2 tbsp vegetable oil
1 can (14.5 oz.) diced tomatoes, undrained
1 medium onion, thinly sliced
1 medium carrot, diced
Hot cooked noodles, optional
Cut steak into serving-size pieces. Combine cornstarch, mustard, salt and
pepper. Rub about half of the cornstarch mixture over steak. Pound meat with
mallet to tenderize. Rub in remaining half of mixture. Pound both sides of
meat with mallet again.
In a skillet, brown the steak in oil. Transfer to a greased 2 ½ qt baking
dish. Top with tomatoes, onion and carrot. Cover and bake at 350 degrees for
1 ¼ to 1 ½ hours, or until meat is tender. Serve over noodles if desired.
Serves 4 to 6.

[Okwes]

Ojibway Moose Steaks
Yield: 4 Servings

1 kg moose steak
Salt and black pepper to
Taste
250 ml bread crumbs
1 cn (375 ml) pasta sauce
250 ml grated mozzarella cheese

Season steaks with salt and pepper. Coat streaks with bread crumbs
and bake at 350 F (180 C) for 10 minutes, turning once. Add pasta
sauce and cook for an additional 15 minutes. Add mozzarella cheese
and cook until cheese in melted.