Moose Roast And Leftover Moose Au Jus Recipes
MOOSE ROAST AND LEFTOVER MOOSE AU JUS
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".
Provided by Mrs J B
Categories Moose
Time P1DT30m
Yield 12-15 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 224.3, Fat 3.9, SaturatedFat 0.8, Cholesterol 89.2, Sodium 314.7, Carbohydrate 8.6, Fiber 2.9, Sugar 1.2, Protein 35.7
SLOW COOKER MOOSE ROAST
I had a moose roast sitting in my freezer for a couple of months, because I had no idea how to cook it, not being a wild game fan. A friend suggested this method of cooking it and it was delicious. I made it at Christmas along with the turkey, thinking my guests could have a taste and I wouldn't have to feel guilty about it being in my freezer anymore, but it was the hit of the dinner!
Provided by Lynda McLean Falloon
Categories 100+ Everyday Cooking Recipes
Time 8h10m
Yield 12
Number Of Ingredients 4
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.
Nutrition Facts : Calories 172.4 calories, Carbohydrate 6.3 g, Cholesterol 73.7 mg, Fat 3.3 g, Fiber 0.2 g, Protein 27.8 g, SaturatedFat 0.6 g, Sodium 272.6 mg, Sugar 4.6 g
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