Game meat, moose, raw

Moose is a lean red game meat, similar in use to venison but generally milder and slightly sweeter in flavor. It is cut into steaks, roasts, and stew meat, or ground for burgers and sausage, and because it carries so little fat it is best cooked to medium-rare or medium rather than well done, or braised slowly in liquid to stay tender. It pairs well with juniper, red wine, root vegetables, and mushrooms, flavors that complement its clean, slightly gamey character, and it can be used in most recipes written for venison or lean beef with only minor timing adjustments.

Source it from a specialty butcher or a hunter's own processor, keep it refrigerated and use it within a couple of days, or freeze it for longer storage. Because it is so lean, marinating before cooking or using moist, slow methods helps prevent it from drying out. Raw moose is notably lean itself, at 102 calories per 100 grams with about 22.2 grams of protein, roughly 44% of the Daily Value, making it a dense protein to build a plate around alongside vegetables and a starch, without adding much fat to the meal or requiring any trimming of visible fat beforehand.