Multicooker-Braised Moose Meat
Aromatic, rich and wonderfully flavorful! Multicooker-braised moose meat is surprisingly easy to prepare. Soaking the meat beforehand softens its fibers and mellows its distinctive game flavor. The same method can be used for other types of game.
Updated : 01 September, 2026
Easy
More than 1 hour.
Ingredients
800 grams
Moose meat
200 milliliters
Water
1
Onion
2
Laurel leaf
2 tablespoon
Vinegar 5%
1 tablespoon
Vegetable oil
0.5 teaspoon
Dried rosemary
0.5 teaspoon
Thyme
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Moose meat is firmer than beef, so it should be soaked beforehand, ideally for at least 12 hours or up to 24 hours. This helps soften the fibers and reduce its distinctive game aroma. Use 9% table vinegar.
Step 2
Rinse the moose meat thoroughly and remove any bones, membranes and blood clots. Place it in a bowl and cover completely with water. Add the vinegar. Refrigerate for 12 hours, or preferably for 24 hours.
Step 3
Remove the meat from the soaking liquid, pat it dry and cut it into serving-sized pieces.
Step 4
Pour the vegetable oil into the multicooker pot and add the meat.
Step 5
Select the sauté or frying setting and cook the meat for 15 minutes, stirring occasionally.
Step 6
Peel the onion but leave it whole. Pour hot water over the browned meat, then add the onion, bay leaves, dried herbs, ground pepper and salt. You can adjust the seasonings according to your taste.
Step 7
Select the stew setting and cook the moose meat for 2 hours, stirring occasionally. Cooking times may vary depending on the multicooker model.
Step 8
Serve the braised moose meat hot with the sauce formed during cooking.
Author note
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