This Marinade Recipe Goes Perfect With Maine Moose Steaks

Maine moose hunting season is underway. If you’re looking for a great way to cook moose steaks, we have a stellar marinade you need to try.

Maine is a great state for the wild game leader. After all, we have a diverse population of game species to hunt and cook with. A coveted meat for cooking is undoubtedly the mighty Maine moose. As with any wild game cuisine, moose can present some challenges in the kitchen.

Moose meat can be tough and taste like “game”. Meat taste can vary from animal to animal, but for the most part wild game flavor isn’t necessarily something I want to mask. I enjoy the earthy flavor that moose and deer can add to a dish. So instead of trying to hide that taste for acting, I like to work with it. I found this recipe years ago online at TheAlaskaLife.com. Over the years I have added my own tweaks to the formula, which I will share.

What I love about this recipe is that it works perfectly with the earthy taste of wild game. I’d almost bet you could serve this to a picky eater or someone who doesn’t like wild game table food, and they’ll never know it’s wild game. This marinade works great with moose and deer.

Photo by James Sutton on Unsplash

Photo by James Sutton on Unsplash

Moose Meat Marinade Ingredients:

  • 1/2 cup olive oil
  • 1/3 cup soy sauce
  • 1/3 cup lemon juice
  • 1/4 cup Worcestershire sauce
  • 3 tablespoons dried basil
  • 1 tbsp garlic power
  • 1 tablespoon dried parsley
  • Pinch of pepper

Simply combine ingredients and meat in a ziplock bag or tupperware container. Marinate the meat for 6 hours in the refrigerator. If using tougher steaks, marinate for 24 hours.

A few adjustments to consider:

  • Instead of soy sauce, I use Bragg’s Liquid Aminos. There really isn’t much difference between soy sauce and Liquid Aminos. I use it as a slightly healthier soy sauce substitute. It is also gluten-free and non-GMO.
  • Adding some raw garlic to the power of garlic.
  • Worcestershire sauce is a kind of flavor binder. I made this marinade with and without, and it tasted the same. So if you don’t have a bottle or are running out of it, that’s not the end of this recipe.
  • Watch out for lemon juice. The juice adds acidity to the marinade, which will tenderize the meat a little. Be sure to use exactly 1/3 cup. The lemon flavor can be overwhelming if you use too much.
  • Tough or tough, marinating meat for 24 hours always gives great results.
  • Just to put it in writing, you don’t need to add salt to the marinade. Do not do it. Soy sauce has that flavor profile covered.

Good luck to all hunters hunting moose and deer this season.

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