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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
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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