Moose roast

Slow Cooker - Google recipes.
I've had moose many times (usually as burgers) and always enjoyed it.
 
Slow cooker or Dutch oven , it’s super lean so add moisture , I like two cups of decent red wine , big white onion diced , some carrot chopped very fine and some rosemary , salt pepper. Once roast is done which is all day in a slow cooker or 3.5 hrs at 350 in oven. Take roast out and wrap in poly film tightly, then a big towel and put it in a picnic cooler and ignore it for ONE hour. Meanwhile take a hand blender and purée all the happiness in the pot . Use some roux to thicken , remember it’s a sauce not pudding . Strain it out through a large seive and float a few pats of butter into the sauce so it’s shiney and looks nice . Cut roast and put on top of big dollop of mashed potatoes, fresh sprig of rosemary on top . If you have some , whisk some Parmesan cheese into the potatoes. Any root vegetable makes a good side .


Sent from my iPhone using GTAMotorcycle.com
 
crankcall said:
Slow cooker or Dutch oven , it’s super lean so add moisture , I like two cups of decent red wine , big white onion diced , some carrot chopped very fine and some rosemary , salt pepper. Once roast is done which is all day in a slow cooker or 3.5 hrs at 350 in oven. Take roast out and wrap in poly film tightly, then a big towel and put it in a picnic cooler and ignore it for ONE hour. Meanwhile take a hand blender and purée all the happiness in the pot . Use some roux to thicken , remember it’s a sauce not pudding . Strain it out through a large seive and float a few pats of butter into the sauce so it’s shiney and looks nice . Cut roast and put on top of big dollop of mashed potatoes, fresh sprig of rosemary on top . If you have some , whisk some Parmesan cheese into the potatoes. Any root vegetable makes a good side .


Sent from my iPhone using GTAMotorcycle.com
Click to expand...
Sounds delicious. I made sous-vide blade roast for the MIL birthday on the weekend. 30 hours at 131 and a few minutes under the broiler and it was fantastic.
 
crankcall said:
Slow cooker or Dutch oven , it’s super lean so add moisture , I like two cups of decent red wine , big white onion diced , some carrot chopped very fine and some rosemary , salt pepper. Once roast is done which is all day in a slow cooker or 3.5 hrs at 350 in oven. Take roast out and wrap in poly film tightly, then a big towel and put it in a picnic cooler and ignore it for ONE hour. Meanwhile take a hand blender and purée all the happiness in the pot . Use some roux to thicken , remember it’s a sauce not pudding . Strain it out through a large seive and float a few pats of butter into the sauce so it’s shiney and looks nice . Cut roast and put on top of big dollop of mashed potatoes, fresh sprig of rosemary on top . If you have some , whisk some Parmesan cheese into the potatoes. Any root vegetable makes a good side .


Sent from my iPhone using GTAMotorcycle.com
Click to expand...
Got anything for Bear roasts?

I have one in the freezer - my late dog loved them, she wasn't picky on how they were cooked. I can tolerate bear sausages but have yet to man-up to a bear roast. I think they are twice as lean as a moose.
 
I haven’t done bear in many years but my process was similar. I’m not doing any red game meat less than pretty much well , since nobody vaccinates bears or moose and the risk of parasites and worms are a real thing , unless cooked well. Bear is usually never as lean as moose , they have such a different diet. Also depends if it was a spring or fall harvested bear . I really like a jammy fruit sauce with bear , tart cranberry goes well, if you have time cook down some pears and mix some rosemary into it . Just a touch of salt makes the pears brighten in flavour.


Sent from my iPhone using GTAMotorcycle.com
 
Mad Mike said:
Got anything for Bear roasts?

I have one in the freezer - my late dog loved them, she wasn't picky on how they were cooked. I can tolerate bear sausages but have yet to man-up to a bear roast. I think they are twice as lean as a moose.
Click to expand...
A friend gave me some last year. It was good. I'll try to get a recepie.
 
Is Moose like Caribou? I had Caribou Stifado once. It’s sort of a stew cooked with a little vinegar, tenderizes the meat and it tasted delicious.
 
There are tons of great ways to make partridge , pheasants, grouse into a nice meal. And all tasty . Rabbit makes a really good pasta sauce , and at least you can get rabbit in a grocery store . In Ontario you can buy red deer and elk raised commercially and some bison , but moose / bear / caribou you need to have a hunter buddy . It’s sort of F’d up , Que allows hunters to sell meat to restaurants, Ont prevents sale of wild game. Too bad as it’s a great protein source and we have lots . The UK allows sale of grouse and pheasant and rabbit to the food trade and in season most pubs have menu specials.
I no longer shoot animals, no longer my thing , so my supply comes from benevolent friends .
Wild boar is on every menu in Tuscany, wish that could happen here lol


Sent from my iPhone using GTAMotorcycle.com
 
oioioi said:
A friend gave me some bear roast last year. It was good. I'll try to get a recepie.
Click to expand...

"Same as beef. Whatever spices you like. But I would do it in the sleeve or slow cooker. And it takes long time to make it tender."
Forum Sponsor
 
You must log in or register to reply here.
Back
Top Bottom