Venison Moose or Elk Steaks and Chops

Ingredients:

• Venison moose or elk steak
• Seasonings to taste
• Oil
• Butter
• Cognac (optional)
  

Directions:

1. If these are from young animals. They need no marinating. The meat should hang for 2 or 3 weeks and then be properly cut by your butcher.
2. To cook young steaks or chops, heat a heavy skillet until quite hot and add half butter and half oil. Sauté the meat, turning it frequently to brown to taste.
3. If you like, flame the meat with cognac just before serving.
4. Steaks and chops from young animals may be cooked in the same manner as beef steaks or lamb chops: broiled, grilled or sautéed.
5. When broiling or cooking on an outdoor grill, cook quickly and DO NOT OVERCOOK!
6. Game will become tough or dry with long broiling or frying. Season to taste.
7. To sauté young chops or steaks, melt butter in a heavy skillet.
8. Add meat to the hot skillet and sauté it by turning it often on both sides so that it will brown without charring.
9. Season to taste.