Wild Recipes

Moose Steak with Truffled Beurre Blanc and Potato Crisps

Latest posts by Lindsey Bartosh (see all)
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Thoughtfully tucked at the roots of trees, truffles coexist in a symbiotic relationship with pine, oak, birch, and many more arboreal varieties. Hunted using pigs, dogs, and even in rare cases, pigeons, these underground mushrooms are challenging to harvest, have an incredibly short shelf-life, and commercial grows have yet to crack the code on mass production of the tuber. All these variables result in the truffle carrying a hefty price tag. So why cook with one?

Truffles add a dimension to dishes other ingredients can’t seem to create. The flavor of truffle depends on the variety, of which there are over 100, and ranges from earthy and nutty, to musky and garlicky, to delicate and sweet. Whichever flavor route you decide to embark on depends on the other elements of the dish, but one thing will remain the same when cooking with truffles: the depth of flavor and aromatics are distinctly and uniquely only developed with the addition of the truffle.

Pairing lovely with steak, the flavor of the black truffle is enhanced when allowed to marinate for a short time in warm butter. For this recipe, create a simple white wine beurre blanc and then after removing it from the heat, shave in fresh black truffle. You can literally smell in real-time as the sauce develops from a traditional beurre blanc, full of rich butter aroma, to a mouth watering earthy-nutty sauce perfect for drizzling over savory moose steak and homemade crunchy potato crisps.   

Cook Time: 30 Minutes
Inactive Time: 30 minutes
Servings: 4
Also Works With: Venison, elk

Looking for more wild steak recipes? Try out this Grilled Venison Steak Salad by Jeff Benda!

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Moose Steak with Truffled Beurre Blanc and Potato Crisps

Recipe by Lindsey Bartosh
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Course: Wild Recipes


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  • 1 lb moose backstrap/loin

  • 3 petite potatoes

  • 2 cups avocado oil

  • 3 tablespoons salt

  • 1 teaspoon olive oil

  • 1 medium shallot, minced

  • 1/2 cup dry white wine

  • 2 tablespoons heavy cream

  • 1 teaspoon ground rosemary

  • 1/2 cup butter, cubed

  • 1/2 black truffle

  • 1 teaspoon rice wine vinegar

  • Salt and pepper to taste


  • Instructions for the Steak
  • Preheat a cast iron skillet, or a pan capable of moving between the stovetop and oven, over medium-high heat. Preheat oven to 400 degrees.
  • Allow the meat to sit at room temperature for 15 or 20 minutes before cooking. Season liberally with salt and pepper.
  • Place back strap into piping hot skillet and allow to cook for five to six minutes on the first side. Do not move the meat once placed in the skillet. Flip and cook an additional five to six minutes. This cook time is for a medium-rare finish on the steak. If a more “done” steak is desired, increase cooking time for an additional minute or two. Decrease time for a less “done” steak.
  • Place the entire cast iron skillet into the preheated oven and cook for a final five minutes.
  • Pull the steak and allow to rest for five to ten minutes before slicing.
  • Instructions for the Potato Crisps
  • Use a potato peeler to create thin slices from the petite potatoes. I like to use a variety of colors, such as purple, to add some visual appeal to the dish.
  • Add the 3 tablespoons of salt to a bowl with cold water. Add the petite potato slices to the bowl and allow to soak for at least thirty minutes. Rinse the slices under cold water and pat dry.
  • In a heavy-bottomed pot, such as a Dutch oven, add enough oil to reach up to an inch high in the pot. Heat the oil to 365 degrees. Use a thermometer to hold the oil temperature at 365 throughout the cooking process.
  • Adding only a handful of potato slices to the oil at a time, fry the potato crisps in small batches. Take care to not overcrowd the oil so the temperature maintains 365 degrees.
  • Crisps should fry until they are golden brown, about two to three minutes.
  • Remove crisps with a slotted spoon and allow to drain on a paper towel. Keep the potato crisps from touching each other to maximize crispiness while drying.
  • Instructions for Truffle Beurre Blanc Sauce
  • Heat the teaspoon of olive oil over low heat in a medium-sized saucepan. Add the diced shallot to the pan and sauté for three to four minutes.
  • Add the white wine to the pan and simmer until the wine is reduced by half.
  • Once the wine is reduced, add the two tablespoons of heavy cream and simmer until the sauce is thick; about ten minutes. It should once again be reduced by about half.
  • Remove the pan from the heat. Stir in the teaspoon of rosemary. Start adding the cubes of butter, one by one, and mixing each time until the butter is fully incorporated. The sauce should be silky by the end.
  • Shave the half a black truffle into the sauce and stir. (If you can’t find whole truffles to use, truffle oil could also be used. Add to taste.)
  • Season sauce with fresh cracked black pepper.
  • To plate, add sliced steak and top with a few spoonsful of the black truffle beurre blanc sauce. Finish with the potato crisps.

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Lindsey Bartosh

Lindsey Bartosh lives in southeastern Utah where she spends her time hiking, biking, hunting, and fishing. She runs a website, huntingandcooking.com, and also a weekly radio show about seeking, pursuing, and processing wild game.

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