Moose Tenderloin Steaks and Onions with Hash-Browned Potatoes and Corn

  • 6 moose tenderloin steaks (substitute 6 beef tenderloin steaks)
  • 1 good sized onion
  • 2 cups instant hash-browned potatoes -- soaked for 20 minutes in 2 cups boiling water, drained
  • 1/4 cup extra virgin olive oil
  • 1 can creamed corn
  • 1/4 lb. sharp cheddar cheese -- sliced thin or grated
  • 1 clove garlic -- chopped extra fine
  • 2 T. butter
  • Small handful Mrs. Dash seasoning
  • Salt
  • Pepper

Pre-heat a large frying pan with 1/4 cup olive oil and garlic. Fry the potatoes until cooked but not brown yet. Push to the side; add more olive oil and place 3 of the steaks in the pan. Move the pan so the steaks are over the flame and sprinkle with Mrs. Dash, salt and pepper. Fry until brown and turn, along with the potatoes. Add 1/3 of the onion cut into rings, and dab 1 tablespoon of butter on the potatoes and cover with cheese. When they are well done remove and drain of any oil. Fry the remaining steaks in the pan with another 1/3 of the onion and heat the can of creamed corn in a small saucepan with the last 1/3 of the onion chopped very fine, and the other tablespoon of butter. All wild game should be cooked well done as they have parasites and blood-born pathogens not compatible with humans, the same as pork or chicken.

  • Yields: 3 servings
  • Preparation Time: 1 hour and 15 minutes

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