Tim Hayward cooks moose steak and blueberry soup in Norway

moose steak

🥗Healthier: venison

💰Cheaper: beef steak

Venison is leaner than moose, while beef is more widely available.

heavy cream

🥗Healthier: coconut milk

💰Cheaper: half-and-half

Coconut milk provides creaminess with fewer calories.

red wine

🥗Healthier: grape juice

💰Cheaper: cooking wine

Grape juice adds sweetness without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy and versatile.

Season the moose steak with salt and black pepper.

Heat butter in a skillet over medium-high heat until melted.

Sear the moose steak for 4-5 minutes on each side until browned.

Remove the steak from the skillet and let it rest.

In the same skillet, add chopped onion and garlic, sauté until translucent, about 3-4 minutes.

Sprinkle flour over the onion mixture and stir to combine, cooking for 1-2 minutes.

Gradually add beef broth while stirring to avoid lumps, then bring to a simmer.

Add thyme, bay leaf, and blueberries to the soup, cooking for 10-15 minutes.

Stir in red wine and cream, simmer for another 5 minutes.

Slice the rested moose steak thinly against the grain.

Serve the steak with blueberry soup drizzled over the top and garnish with parsley.

Cooking Techniques

Spice Level:

Allergens