Glorious Garlic Moose Roast Recipes

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.

Steps:

• Add moose roast to crock-pot, sprinkle with onion soup mix and Glorious Garlic or Peppercorn Ranch Seasoning available at www.starlaseasonings.com.
• Pour coke all around base of roast.
• Cover and cook on low for about 7 or 8 hours.
• Remove, and let stand before slicing.
• *Also works great with beef, pork, bear, venison and chicken! - See more at: http://www.ilovedip.com/main-courses.html#sthash.D30mlfbe.dpuf.

Steps:

• Take the goose out of the fridge 2 hrs before roasting. Heat oven to 150C/130C fan/gas 2. Chop 1 bay leaf and the leaves from 2 thyme sprigs together. Mix with the garlic, 1/2 tsp coarse sea salt and 2 pinches of white pepper, then rub into the flesh of the goose legs.
• Heat the goose fat in a large flameproof roasting tin on a medium heat. Add the wings, neck and excess carcass and cook for 5 mins until lightly golden. Do not colour the bones too much, or the resulting jus will taste bitter. Add the onion, carrot and celery, and continue to brown for 3 mins.
• Place the goose legs, skin-side up, in the roasting tin with the bones and vegetables. Cover the tin tightly with foil and roast for 1 hr.
• Rub the goose crown with the butter and season well with sea salt and freshly ground white pepper. Remove the tin from the oven and increase the temperature to 230C/210C fan/gas 8. Remove the foil from the tin and sit the goose crown on top of the legs and bones, which will help the heat to circulate the crown, cooking it more evenly. Roast for 30 mins until the crown is golden.
• Reduce oven to 150C/130C fan/gas 2. Add the remaining bay leaf, 3 thyme sprigs and 300ml hot water to the tin to lift the caramelised juices from the pan and the bones. (It will also keep the goose moist.) Continue to cook for 30-35 mins, basting every 10 mins with the juices, until a probe thermometer inserted into the breast reads 55C.
• Remove the crown from the oven and wrap tightly in foil. Rest for 30 mins to allow the meat to become tender. Continue to cook the goose legs during this time. Meanwhile, heat the Port and Madeira in a small pan and simmer to reduce by half. Remove the goose legs from the oven, then place on a tray, wrap in foil and leave to rest in a warm place.
• Pour off the excess fat from the roasting tin and reserve (see tip, below). Remove the bones and veg from the tin and place the tin on a medium heat. Bring to the boil and stir to lift the juices. Add the reduced alcohol. Taste and adjust the seasoning if required, then pour the resting juices which have collected under the goose into the jus. If the sauce is a little thin, mix the arrowroot with 1 tsp cold water, then add a little at a time to ensure that it does not become too thick. Sieve into a warmed gravy boat. Scatter herbs over a serving platter, loosely reassemble the goose on top and serve with the sauce.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Cut the top off the garlic bulb, exposing the tops of the garlic cloves. Put on a small square of foil, and rub with the olive oil. Season with salt and pepper. Scrunch up the foil to seal in the bulb.
• Roast for 25-30 mins until soft when pressed, and the papery casing is light golden. Leave to cool for a few minutes before squeezing the soft roasted garlic out of their shells. Alternatively, take off all the papery casing and remove the cloves individually.

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.