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Tender Moose

By: keydancer  
"This works with any tough meat. I use it with moose or beef. Do vary the sauce to your taste. Barbecue, wine, and onion-based sauces are usually best for disguising the gaminess. It's the cooking method that tenderizes, not the sauce. "

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What to Drink?

Wine Syrah
Prep Time:
5 Min
Cook Time:
2 Hrs 15 Min
Ready In:
2 Hrs 20 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 3 bay leaves
  • 1 tablespoon dried onion flakes (optional)
  • 1 (4 pound) moose round steak
  • 3 cups barbeque sauce

Directions

  1. Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Add the bay leaves and onion flakes to the water. Cover, and bring the water to a boil over high heat; reduce heat to medium low to maintain a simmer. Add the moose, recover, and steam until fork tender, 1 1/2 to 2 hours depending on thickness, adding water to the pot as needed.
  2. Pour the barbecue sauce into a large sauce pan over medium heat; once warm, add the moose and reduce heat to low; simmer 45 minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 332 | Total Fat: 1.7g | Cholesterol: 110mg

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