Quote Originally Posted by low-1 View Post
A huge cooking tip with moose, as well as any wild game like deer, elk, etc, is to sear it properly before cooking. Wild game is so lean that if you cook it exactly like you would beef, it will dry out and be very tough and stringy. Get a pan really hot (cast iron works best), and using a set of tongs, put the steaks and roasts on the pan, probably only around 20-30 seconds on each side, then hold it with the tongs to sear the "edges" too, so that there is a cooked "crust" around the entire cut of meat. Then you can bbq or roast it as you would any similar cut of beef. Ideally you don't want to cook it past medium though. The searing makes a shell around the meat to keep the juices in, preventing it from drying out and getting tough.
Made up a couple of caribou steaks last night, and took notice of how long I seared the steaks on each side before grilling. I only actually count to 5, quite a bit shorter than 20-30 seconds. Just thought I'd throw that correction in.