Moose meat

Because it is very lean, avoid prolonged high heat: sear steaks quickly in a hot pan, then cook gently and stop before they dry out. For stews, use a moist, low simmer until the meat is tender; shoulder and other working cuts benefit most from slow cooking.

For whole cuts, cook to at least 63 °C at the centre and leave to rest for 3 minutes; cook minced moose to 71 °C. Use a meat thermometer, as colour alone is not a reliable guide.

Whole, intact cuts can be served pink if handled carefully and cooked to a safe internal temperature; minced meat needs to be cooked through. Avoid serving raw or undercooked moose, and keep raw meat and its juices away from ready-to-eat foods.

Keep fresh moose meat covered in the fridge and use it within a few days, or freeze it for longer storage. Wrap it tightly to prevent freezer burn, thaw it in the fridge rather than on the worktop, and use thawed meat promptly.

Use diced shoulder in a slow-simmered stew with root vegetables, or roast a tender joint and slice it thinly across the grain. Minced moose works well in meatballs, burgers and savoury pies; a little oil or added fat helps keep it juicy.

Elk has more protein: 30.2 g per 100 g, compared with 22 g in moose meat. Both are lean, mild-tasting game meats and can be used in similar recipes.

A typical serving of 100 g provides 22 g of protein and 3.3 mg of iron. It is also high in niacin, providing 5 mg per 100 g.

Yes, especially in stews, pies and mince-based dishes. Moose is much leaner than many beef cuts, so add a little oil or fat and cook it gently to prevent it drying out.