Neighbor gave me a beautiful looking prime moose roast. I plan to salt and pepper it, wrap in bacon and put in slow cooker for 8 hours with 1/2 cup water in the bottom with Montreal spices in it. Any chance it should be marianated first? Sear outside in cast iron skillet first? It has lots of marbling in it. Should I cut that out? TIA
Prime moose roast advice needed
- Thread starter guninhand
- Start date
Generally I make a paste with olive oil, ground shallots, fresh garlic, coarse pepper and salt. Rub entire roast, and set in fridge over night. Sear in hot pan then roast at 300. Deglaze pan with red wine. I am sure you could use your slow cooker instead of roasting.
Not a chef, but some experience with game. Personally, I would never use a slow cooker. Most people who try game and dislike it do so for one reason: it is overcooked. I like to use a rotisserie for moose and larger venison roasts but in the oven use 70% of the time you would for a like-sized beef roast. Onions of course and season to how you would beef. "Well done" is not for moose or venison. Perhaps for first time try cutting it into chops, marinade overnight with any oil and vinegar salad dressing and BBQ on max heat 3 minutes a side. Let sit for 10 minutes covered and enjoy.
barry1974w
Regular
- Location
- Central B.C.
There’s marbling? That’s a bit weird for moose. I can’t find the recipe at the moment, but there’s one I do in the slow cooker with lots of onions and dejon (pretty sure that’s spelt wrong
) mustard. I over cook it and do shredded moose sandwiches, it’s awesome.
But if you’re doing it as a regular roast keep in mind that the more done it is, the dryer it gets. Rare is your friend.
Enjoy it
) mustard. I over cook it and do shredded moose sandwiches, it’s awesome. But if you’re doing it as a regular roast keep in mind that the more done it is, the dryer it gets. Rare is your friend.
Enjoy it
I marinate it with a little lemon juice, whiskey, and Montreal steak spice either overnight or most of the day before cooking.
I do it in the oven the same way you would a beef roast but pour some bacon grease on it when I put it in the oven, or a little cooking oil if you dont have the bacon grease.
I do it in the oven the same way you would a beef roast but pour some bacon grease on it when I put it in the oven, or a little cooking oil if you dont have the bacon grease.
Well done can work for game (a lot of people are afraid of game that is not well-cooked, even though if it's been frozen for 3 months, any parasites are apparently dead) if it's a very moist heat. We use a ceramic pot with a fairly tight-fitting lid. Use a slightly acid cooking liquid (tomatoes/juice, robust red wine), and a tablespoonful of dried juniper berries. But don't cook the snot out of it, and make sure it doesn't dry out. For steak, we often use a Swiss Steak recipe. SOmething that would most likely be fantastic for moose and deer would be "sous vide" cooking. I'll have to give it a try next year.
Suka
CGN Ultra frequent flyer
Wife just cooks them like they were a beef roast. Little red wine/water in the bottom of the roaster, salt and pepper, cook 350 till well done but not dry and it's always great.
Gravy out of the roaster, think she uses bisto but she says the packaged gravy mixes are every bit as good. If you need more liquid use beef stock.
Gravy out of the roaster, think she uses bisto but she says the packaged gravy mixes are every bit as good. If you need more liquid use beef stock.
Your plan is a good one for the roast - but remember that moose roast tends to be quite a bit leaner than even lean beef and will suck up more moisture than normal. Add extra liquid (water, wine, whatever) and keep a close eye on what it is doing in the oven so it doesn't dry out on you.
