Sauted Moose Steak
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5 Moose steaks cut 1-inch thick--backstrap & tenderloin are the best
2 eggs
3/4 cup buttermilk
1 cup all-purpose flour
salt & pepper
seasoned salt
1/4 cup canola oil

Marinate 3 days in buttermilk. Beat eggs. Set aside. Mix all-purpose flour, salt, pepper, and seasoned salt. Dip steaks into buttermilk/egg mixture and then dredge them on both sides in the flour mixture. Saute for 5-6 minutes on medium-high heat until golden brown or desired doneness.

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