I have obtained a large chunk of approximately week old moose meat that has been never stored in a freezer. I'm planning to eat it during the next week or two.
I cut it to 8 smaller steak-sized chunks, and cut 4 of those into small bits of which I'm going to make moose stew with carrots and onions. I'm just fried the small bits in my frying pan, and am currently making the stew in my pot.
The trouble is, I don't have a large frying pan or a large pot. I only have one small pot which I have free to use for the moose stew. The small bits of half of the moose meat fit in there with carrots and onions.
What should I do for the 4 other steak-sized chunks?
- Should I just store them unfried in the refrigerator and cook when I need to, which will be approximately week from now? (Currently they are in the refrigerator, but I can always fry them in my frying pan that is free now.)
- Should I fry them in my frying pan and store them in the refrigerator after frying them?
I want to maximize the amount of time the meat stays edible. If it stays edible for only one week from now, I have to eat moose meat every day. If it stays edible for two weeks, I can eat moose meat only every other day.
I of course theoretically have the option of just storing the rest in my freezer, but my freezer (or actually two freezers) are half full with frozen moose meat!