Glorious Garlic Moose Roast Recipes

EASY MOOSE RUMP ROAST

Steps:

• Trim off all excess fat and rub roast all over with vegetable oil.
• Sprinkle on salt, pepper and garlic powder.
• Slice onion and lay in bottom of roasting pan.
• Pour two tablespoons of worcestershire over onions.
• Place roast on onion slices.
• Pour rest of worcestershire sauce over roast.
• Add wine and water.
• Seal roasting pan with aluminum foil and bake at 325 degrees for 3 1/2 to 4 hours, adding water as necessary to keep moist.
• When roast is done, remove from pan.
• To make gravy, add 2 cups water to contents of roasting pan.
• Bring to boil and scrape bottom of pan.
• Mix 3 tsps corn starch with 1/2 cup water and pour into pan, stirring constantly, until gravy is bubbling.
• Salt and pepper to taste.

MOOSE ROAST WITH CRANBERRY GRAVY

Steps:

• Remove all fat from the moose roast and wipe well with a clean damp cloth.
• Lard the roast as follows: Cut salt pork or bacon into 1/4 inch strips and chill thoroughly.
• Pierce the moose roast with a sharp knife or skewer at 2-inch intervals and insert the chilled strips of salt pork or bacon.
• Place the roast in a glass, earthenware or porcelain bowl.
• Mix the salt, pepper, cinnamon, cloves, mustard and brown sugar with the water and vinegar and pour over the moose (3 cups of sweet pickle juice may be used in place of the brown sugar, water and vinegar if desired.) Marinate the roast for 24 to 48 hours, turning it over frequently if the liquid does not completely cover it.
• Remove the roast from the marinade and place it in a covered roaster in a 350 degree oven for approximately one hour.
• Add onion flakes and cranberry juice and continue roasting until tender.
• (about one hour).
• Transfer meat to a hot platter.
• Add flour to the pan drippings and stir until the flour has absorbed the fat.
• Add the milk, stirring constantly, until gravy is desired thickness.
• Serve hot with the roast.

SLOW COOKER MOOSE ROAST

Steps:

• Heat oil in a large skillet over medium-high heat. Brown the roast on all sides in the hot oil. Remove, and transfer to a slow cooker.
• Sprinkle onion soup mix over the roast, then pour in the apple juice. Cover and cook on MEDIUM for 6 to 8 hours, or until meat is very tender. Check occasionally to make sure there is sufficient liquid, and add more juice if necessary. Serve roast with juices, or thicken them for a tasty gravy.

MOOSE ROAST AND LEFTOVER MOOSE AU JUS

Steps:

• MOOSE ROAST.
• The day before:.
• Saute vegetables for marinade and add spices.
• Bring just to a boil and then simmer for one hour. Allow to cool; strain marinade, and pour liquid in marinade dish. Reserve and refrigerate the strained vegetables and spices.
• Rinse the moose roast and pat dry with paper towel.
• Place moose roast in marinade dish. Marinate the moose roast overnight, turning meat so that the whole roast gets a good soaking.
• To roast the moose:.
• Preheat the oven to 350 degrees.
• Place meat in a roaster with a cover and insert a meat thermometer.
• Roast the moose for about 2 1/2 hours, until the internal temperature reads 170 if you want to try medium moose or 180 if you want the moose well done. A whole 5 lb roast may take a little longer than 2 1/2 hours.
• Allow to stand about 20 minutes and make gravy with drippings.
• Slice meat thin with an electric knife or a deli slicer. Serve.
• Suggested side dish: Red cabbage steamed with sliced apples and caraway seed.
• LEFTOVER MOOSE AU JUS.
• Simmer the reserved vegetables and spices from the marinade in 3 cups beef stock for about 20 minutes. Strain the vegetables and spices out and discard. Add the sliced leftover moose to the warm au jus. Serve over cooked egg noodles, Kluski or spaetzle; or serve on French bread as you would a French Dip sandwich.