Finally got down to the next bag of moose round steak in the freezer. Put 4 nice size round steaks in the pressure cooker. 3 cups of beef broth, about a 1/4 cup dried onion, Greek seasoning, seasoned salt, and ground age. Cooked for 30 minutes as soon as the top started to rattle. Cooled under cool running water until top stopped rattleing ( carefully).
Meat came out perfect. Used the beef broth over the meat the first night and have been making pulled moose with barbecue sauce for two nights now. Tender and great eating.
Thanks for all who volunteered info. Thought I was going to have to grind all this meat
