To me, one of the most rewarding parts of hunting happens in the kitchen. It seems like with every animal harvested that I find and appreciate a new cut of meat. Flank has become a long-standing favourite in our kitchen – a little bit of butter, some delicious herbs and the zest of a fresh lemon is all that’s needed to highlight the tastiness of moose meat.
Lay out the flank steak on a flat surface and use a meat tenderizer to thin the meat (be cautious of hammering it too thin as this will make the meat fall apart).
Cut the steak into four equal-sized pieces. On each piece of steak, spread a tablespoon of salted butter, then spread on the minced garlic and season with herbs and salt and pepper. Finally, top with fresh lemon zest. Roll up each piece and secure with butcher twine.
Heat a cast iron (or other oven-safe pan) with a bit of oil over medium-high heat on the stove top. Sear the steak rolls on all sides before transferring to an oven that has been preheated to 350 degrees Fahrenheit.
Cook in oven until medium rare temperature has been reached (135 degrees Fahrenheit). Let rest for several minutes before serving with potatoes and roasted vegetables.
Tip: Use fresh herbs if available – the selection in our small-town grocery store is sparse, so we find ourselves making use of dried herbs for most of the year.
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