- 4 moose steaks, 1½ to 2 pounds each, cut 1 inch thick, preferably from backstrap or tenderloin
- 1 quart buttermilk
- 3 eggs
- 2 T. Worcestershire sauce
- 1½ cups flour
- 3 T. seasoned salt for game
- 1/3 cup vegetable oil
*If you don’t have buttermilk, you can substitute 1 quart milk plus 4 tablespoons of vinegar or lemon juice. Let mixture sit for 5 minutes until thickened.
Arrange moose steaks in a single layer in one large or two medium-sized shallow glass baking dishes. Pour buttermilk over. Cover tightly with plastic wrap, and refrigerate for a minimum of 24 hours or up to 3 days.
To cook steak, beat eggs with Worcestershire sauce and 1/2 cup of the buttermilk used for marinating; pour into a shallow baking dish, such as a pie plate. In another shallow dish, combine flour and seasoned salt.
Divide vegetable oil between two large, heavy frying pans (such as cast iron), and heat over medium-high heat until oil sizzles. Pick up one moose steak from the buttermilk and shake to remove excess. Dip in egg mixture so both sides are coated, then dredge in seasoned flour mixture; shake to remove excess flour. Cook in hot oil over medium-high heat to desired doneness. Turn only once during cooking.
Makes 4 servings.