Bourbon-Infused Moose Steak with Wild Rice and Porcini Mushrooms
Rabbit Hole Distillery
Break free from the ordinary with this wild and bourbon-infused take on wild game recipe. Paired with wild rice and delectable porcini mushrooms - it is the definition of extraordinary. The earliest known evidence of moose hunting was found in Alaska. Scientists date these sites to around 13,000 years ago at the Broken Mammoth archaeological site in the middle Tanana River valley. Moose have been hunted as long as people have been in Alaska - and as long as mankind have hunted wild game. A moose, for many, was the surest way to know your family would make it through a harsh winter.
1/2 c. onions, finely chopped
2 tbsp. grass fed butter
4 large moose steaks cut from a recently dispatched (organic) wild Alaskan moose.
1 c. chopped organic porcini mushrooms
2 tbsp. organic flour
1/2 c. organic sour cream
1 bottle premium bourbon
1 c. organic wild rice
4 c. glacier-sourced water
2 cubes organic chicken or organic beef bouillon
1/2 tsp. pink Himalayan sea salt
Brown onions in butter; sear steaks on both sides.
Cover; simmer for 30 minutes.
Stir flour in sour cream; add to skillet.
Cover; simmer for 20 minutes longer.
Boil and simmer 1 1/2 to 2 hours.
Add: 1 can cut up mushrooms and 1 can mushroom soup
Season, salt and pepper.
Plate the wild rice, and cover with the moose steaks.
Carefully open bottle of fine bourbon (Cavehill, Heigold, Dareringer and/or Boxergrail).
Pour generously among dinner guests.