Moose Roast Dinner Recipe 385

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:

• Directions: Combine all ingredients in your slow cooker. I set up the roast with the bacon on top so the fat will add flavor to the roast. Cook your roast covered for about 8 hours on low or until you reach your required doneness. When done, remove from slow-cooker, let stand for 5-10 minute before cutting. If you don't do this all the juice will run out of the meat. Strain the ingredients from the slow cooker, and make your gravy add some potato water as you see fit. Serve with Mashed potatoes, Carrots, Mashed Turnip, Yorkshire pudding and 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:

• 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.