Monster Moose Roll-up
2-3 lb. moose roast
1/2 lb. moose burger
1/2 lb. ground pork
1/4 cup olive oil
1 cup beer
1 small can tomato paste
3 Tbl margarine
1 Tbl dry mustard
3 cloves of garlic
1 large green pepper
1 bunch green onions
1 large onion
3 Tbl parsley
1 tsp. oregano
1 tsp. sweet basil
1 tsp. paprika
salt and pepper
Instructions:
-Slice the moose roast along the grain as thin as you can and pound with meat tenderizing hammer until well flattened/ refrigerate until ready to use.
-Chop all vegetables, mix with ground meat, beer, herbs, olive oil and salt and pepper/set aside.
-Lay out plastic wrap on counter and begin to lay out tenderized meat starting closest to you/overlap meat by about 1/2 inch and continue until you have a rectangular area of tenderized meat approximately 18" wide by about the same long.
-Next you will spread your ground meat mixture over top of the tenderized meat staying about 1" away from your edges.
-Begin to roll this up by grabbing the edge of the plastic closest to you and rolling it away from you until all the tenderized meat has been rolled up upon itself.
-Place in fridge for approximately 2 hours to firm up.
-Remove from fridge and place on cookie sheet/mix margarine, tomato paste and dry mustard together and spread over entire roast.
-Loosely drape a foil overtop of roast and bake in a 325 degree oven for approximately 2 and1/2 hours
2-3 lb. moose roast
1/2 lb. moose burger
1/2 lb. ground pork
1/4 cup olive oil
1 cup beer
1 small can tomato paste
3 Tbl margarine
1 Tbl dry mustard
3 cloves of garlic
1 large green pepper
1 bunch green onions
1 large onion
3 Tbl parsley
1 tsp. oregano
1 tsp. sweet basil
1 tsp. paprika
salt and pepper
Instructions:
-Slice the moose roast along the grain as thin as you can and pound with meat tenderizing hammer until well flattened/ refrigerate until ready to use.
-Chop all vegetables, mix with ground meat, beer, herbs, olive oil and salt and pepper/set aside.
-Lay out plastic wrap on counter and begin to lay out tenderized meat starting closest to you/overlap meat by about 1/2 inch and continue until you have a rectangular area of tenderized meat approximately 18" wide by about the same long.
-Next you will spread your ground meat mixture over top of the tenderized meat staying about 1" away from your edges.
-Begin to roll this up by grabbing the edge of the plastic closest to you and rolling it away from you until all the tenderized meat has been rolled up upon itself.
-Place in fridge for approximately 2 hours to firm up.
-Remove from fridge and place on cookie sheet/mix margarine, tomato paste and dry mustard together and spread over entire roast.
-Loosely drape a foil overtop of roast and bake in a 325 degree oven for approximately 2 and1/2 hours
