Tender Moose


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.

Prep Time:
5 mins
Cook Time:
2 hrs 15 mins
Total Time:
2 hrs 20 mins
8 servings


  • 3 bay leaves

  • 1 tablespoon dried onion flakes (Optional)

  • 1 (4 pound) moose round steak

  • 3 cups barbeque sauce


  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.

Nutrition Facts (per serving)

332 Calories
2g Fat
34g Carbs
42g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 332
% Daily Value *
Total Fat 2g 2%
Saturated Fat 0g 2%
Cholesterol 111mg 37%
Sodium 1147mg 50%
Total Carbohydrate 34g 13%
Dietary Fiber 1g 2%
Total Sugars 25g
Protein 42g
Vitamin C 8mg 41%
Calcium 21mg 2%
Iron 6mg 34%
Potassium 675mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.