Moose chops are some of the best cuts of moose meat. They are tender, full of flavor, and have essentially no gamey taste.
You will notice I did go a bit off the wall with this moose chops recipe. But it is my favorite way to make them, so here we are.
If you prefer the typical sear and rest steak style recipe, then I suggest checking out this moose steak recipe.
Moose Chops Ingredients
- 4 chops: Mine are cut three-quarters of an inch thick, so please adjust cooking times if yours are thicker or thinner.
- Salt and pepper: This is all we will be using to season the meat, initially.
- A dash of cooking oil: It’s best to use an oil with a high smoke point, like vegetable oil or canola oil, for searing, but I have used olive oil and the like with just fine results.
- 2 tablespoons of butter: We will be using this for sauteing our onions. You can use salted or unsalted.
- 1 small onion, diced: I always shoot for half a cup of diced onions. I find this to be the perfect amount.
- 2 cloves of garlic, minced: This is non-negotiable. Well, all the ingredients are non-negotiable, but it’s so much better with fresh garlic.
- 1 tablespoon of all-purpose flour: We are using the flour to thicken the sauce, and you may need to adjust the amounts slightly to get the silky finish we all desire.
- 1 cup of beef broth: This is our key ingredient for a rich and flavorful sauce.
- 1 tablespoon of Dijon mustard: You’ll definitely notice a tangy kick, though if that’s not your thing, half the amount or use regular mustard.
- 1/2 tablespoon of Worcestershire sauce: I definitely find this gives the sauce a deep, rich flavor.
- 1/2 cup of whole milk: This adds creaminess to the sauce without making it too heavy. You can also use 2% if needed.
Moose Chops Instructions
Sear the chops.
Preheat your skillet to medium-high heat with a dash of cooking oil. While that heats up, season both sides with salt and pepper.
Once the oil is shimmering, carefully sear each side for 2 minutes. Then, remove them from the heat.
Note: The chops are not fully cooked through at this time.
Saute onions and garlic.
Reduce the heat to about medium-heat, and then melt your butter.
Saute the diced onions and garlic until soft, and they begin to brown.
Whisk in the flour.
Whisk in the flour, then add the beef broth, Dijon mustard, and Worcestershire sauce, whisking until smooth.
Then add the 1/2 cup of whole milk and whisk the sauce while stirring occasionally until it comes to a simmer.
Add the chops back in.
Reduce the heat to simmer and add your moose chops back in to finish cooking. Let them cook for about 5-7 minutes (depending on their thickness) until they are cooked through.
Note: Use an internal meat thermometer to verify doneness.
Once done, remove the skillet from the heat, let it sit for 5 minutes, and serve hot.
Moose chops cooking tips
Set the meat out ahead of time
Just like a good steak, you’ll want to lay out your moose chops about 30 minutes before you are ready to cook them.
Choose the correct size skillet.
You can easily fit all this in a 10″ or 12″ cast iron skillet. I do not recommend going any smaller, or you’ll overcrowd the meat, and the sauce will spill over.
How to adjust the sauce thickness.
If your sauce is too thin, gradually whisk in more flour until it reaches your desired consistency. If it’s too thick, add more beef broth or milk to thin it out.
How can I tell if my moose chops are cooked through?
Always have an instant-read meat thermometer on hand and carefully insert the probe in the middle part of the meat. Moose chops should be cooked to an internal temperature of 160°F.
Can I use this recipe for other meats?
Just note that if you do use pork chops, they will need to be cooked to a specific internal temperature.
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Enjoying your creamy smothered moose chops
I’ll be honest: I started making these moose chops in a sauce after trying a smothered pork steak recipe.
Of course, there were a few tweaks, but in the end, we have a delicious recipe that is perfect for busy weeknights.
I hope you loved this recipe. If you made it, I would love for you to leave a 5-star review below!
And if you are looking for more wild game recipes, check out one of these next!
- Bacon-wrapped elk roast
- How to cook the perfect elk steak
- My favorite elk tenderloin recipe
- The best elk jerky recipe
Creamy Smothered Moose Chops
- 4 moose chops
- Salt and pepper
- A dash of cooking oil
- 2 tablespoons of butter
- 1 small onion diced
- 2 cloves of garlic minced
- 1 tablespoon of all-purpose flour
- 1 cup of beef broth
- 1 tablespoon of Dijon mustard
- 1/2 tablespoon of Worcestershire sauce
- 1/2 cup of whole milk
- Start by setting your moose chops out 30 minutes before cooking.
- Preheat a 10-12" cast iron skillet on medium-high heat with a dash of oil until it starts to shimmer.
- While your skillet is heating up, season both sides of the meat with salt and pepper. Then, carefully add the moose chops to the skillet. Cook each side for 2 minutes or until nicely browned.
- Remove the chops from the skillet.
- Reduce the heat to medium, and melt your butter. Then add the diced onion and minced garlic to the skillet and saute until they're soft.
- Next, whisk in the flour. Then add the remaining ingredients: beef broth, Dijon mustard, Worcestershire sauce, and milk. Whisk together well.
- Bring the sauce to a simmer before adding the chops back in. Then, reduce the heat to simmer and cook for about 5-10 minutes or until the moose chops are cooked through.