Recipe 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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dried onion flakes
1 (4 pound)
moose round steak
Awesome and very tastey!!
This is the best way to cook tougher cuts of moose or any game meat like this. It was tender and I could do anything with it after it was steamed. I put a clove of garlic in the boiling water and salt and peppered the moose meat. My husband said to keep this way of cooking moose handy.
I don't normally cook or eat wild game, but with this recipe I will be. No wild taste at all, my mom would be proud of you, thank you.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 15
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