It’s Victoria Day weekend and officially barbeque season! What could be more Canadian than grilled moose steaks?
Our co-owner John Welson has shared his recipe for how to grill a moose, which he pairs with the Vanessa Syrah. This full-bodied and earthy red is a delightful match to the strong flavoured game and mushroom elements of the meal.
Originally published in Western Living Magazine, this meat lover’s dish is fantastic with a porcini sauce drizzled over the grilled steak. His chef’s tip – keep in mind that wild game is low in fat and easy to overcook; thus he recommends not to cook beyond medium-rare.
NOTE: if you don’t have a hunter in the family, the moose can be substituted with venison (perhaps a bit easier to find) or traditional beef steaks. If desired, you can also replace the porcini with portobello mushrooms.
Serves: 4
Wine Marinade
2 cups Vanessa Vineyard Syrah
1/4 cup olive oil
2 carrots chopped
1 onion chopped
2-3 garlic cloves, crushed
1/2 cup chopped parsley
freshly ground black pepper
1 sprig fresh rosemary, crushed and chopped
2 large or 4 small moose or venison steaks (a tbone or porterhouse cut is best)
olive oile
Simmer wine for 10 minutes over low heat to cook off alcohol; allow to cool.
Mix all ingredients in stainless steel, add steaks and cover bowl; marinate overnight in fridge.
Remove steaks, preserving marinade. Pat steaks dry and brush with olive oil. Grill over hot coals, turning only once. Allow meat to rest on a warm plate for 10 minutues before serving.
Porcini Sauce
1 cup boiling water
2 cups dried porcini
reserved wine marinade
1/4 cup demi-glace
2 tbsp flour
1-2 tbsp soft butter
Soak dried porcini in boiling water for 15-20 minutes; drain and reserve liquid. Coarsely chop porcini and set aside. Reduce reserved marinade by half in a heavy skillet over medium heat. Add porcini soaking liquid and reduce again by half. Add porcini, stir in demi-glace and simmer for 5 minutes. (Note: you can make your own demi-glace by cooking 1 cup of good quality beef stock in a saucepan over medium heat until it reduces to 1/4 cup.) In a separate pan, toast flour over medium high heat until golden, tossing so it won’t burn, about 2 minutes. Put toasted flour into a small bowl and work in butter to make a paste or roux. Slowly add paste to sauce until it thickens, stirring constantly. Serve over grilled steaks.
