Recipe by Mrs J B
I made my first moose roast, with good advice from Iowahorse, and had to invent a way to use the pound or so of leftovers. The family enjoyed both the original roast and the leftovers. I modified--just a little bit--the marinade recipe I used for this moose roast from The Joy Of Cooking, 1975 edition, p. 529, "Cooked Marinade for Game".
- 4 -5 lbs moose roast
- 1 cup chopped celery
- 1 cup chopped onion
- 1 cup chopped carrot
- 2 tablespoons cooking oil
- 3 cups vinegar
- 2 cups water
- 1⁄2 cup chopped parsley
- 3 bay leaves
- 1 tablespoon thyme
- 1 tablespoon basil
- 1 tablespoon allspice berry
- 1 tablespoon crushed peppercorn
- 6 crushed garlic cloves
For Leftover Moose au jus
- 3 cups beef stock
- 1 cup reserved marinade
Directions See How It's Made
- 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.