Marianne Martinez
Moose pot roast is a popular dish among venison lovers and can be cooked in a variety of ways. Before cooking, the meat should be marinated for 24 hours and seasoned with salt, pepper, herbs, and spices. Some recipes suggest using a slow cooker with onion soup mix, apple juice, and beef stock, while others recommend browning the meat in a skillet before transferring it to the slow cooker. To add extra flavor, ingredients such as onions, mushrooms, leeks, and butter can be added, and the roast can be served with mashed potatoes, carrots, and homemade dinner rolls.
| Characteristics | Values |
|---|---|
| Meat | Moose |
| Cut | Roast |
| Cooking Method | Slow cooker/Sous vide/Oven |
| Cooking Time | 6-8 hours/24 hours |
| Temperature | 120°C/248°F/350°F |
| Marinade | Espresso, herbs, spices, salt, sugar |
| Gravy | French onion/Beef stock, port wine, cranberry jelly |
| Sides | Root vegetables, potatoes, bread, salad |
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What You'll Learn
Seasoning and browning the roast
To begin, take your moose roast out of the refrigerator about an hour before cooking. Pat the meat dry with paper towels to remove any excess moisture. Next, season the roast. A simple seasoning of salt and pepper is enough, but you can also try a rub of ground espresso, herbs, spices, salt, and brown sugar. Alternatively, season with coriander seed, cayenne pepper, rosemary, kosher salt, and brown sugar.
Once seasoned, heat some oil in a large cast-iron pan over medium to medium-high heat. You can use avocado oil, olive oil, or butter and oil. When the oil is hot, carefully place the roast in the pan and brown all sides. Use tongs to hold the roast against the skillet to ensure even browning. This step should take about 10 to 15 minutes in total, or 1 to 2 minutes per side.
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Slow cooking the roast
Slow cooking a moose roast is a great way to prepare this cut of meat, and there are a few methods you can use. Firstly, you'll want to prepare the meat by seasoning it and browning it in a skillet. Take the moose roast out of the refrigerator 1 hour before cooking and pat it dry with paper towels. Season the roast with salt and pepper, and some sugar if you like a sweeter taste. You can also rub the meat with a combination of ground espresso, herbs, spices, salt, and brown sugar, and leave it in the fridge all day to marinate.
Heat some oil in a large skillet over medium-high heat. Add the roast and brown on all sides, turning with tongs to ensure even browning. This will take about 10-15 minutes. You can also sear the meat in butter and oil in a cast-iron frying pan. Once the meat is browned, transfer it to your slow cooker.
Now, you can add some additional ingredients to the slow cooker to enhance the flavour. Onions, stock, mushrooms, and herbs are a great combination. You can also add apple juice, or try thick chunks of leeks instead of onions. If you want to make a gravy, you can add butter to the skillet over medium heat, and then add the onions with a sprinkle of salt and sugar. For a French onion gravy, transfer the onions and gravy to the slow cooker, pouring it over and around the meat. Nestle some bay leaves into the gravy, cover, and cook on low.
You can also add root vegetables to your slow cooker, such as potatoes, carrots, and garlic. Season the vegetables with salt and pepper, and cook until the meat is very tender. This will take around 6-8 hours. Check occasionally to ensure there is enough liquid, and add more stock or apple juice if needed.
Once the meat is cooked, remove it from the slow cooker and let it rest for at least 15 minutes. You can then slice the meat and serve it with the vegetables and gravy.
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Making gravy
Moose roasts are often cooked in slow cookers or crock pots, and gravy is a common addition to the dish. Here are some methods for making gravy to accompany a moose pot roast:
French Onion Gravy
To make French onion gravy, start by browning the roast in a skillet to enhance its flavour. Transfer the roast to a slow cooker and add butter to the skillet. Add onions, salt, and sugar to the skillet and cook until the onions are soft and translucent. Transfer the onions and gravy to the slow cooker, pouring it around and on top of the roast. Add bay leaves, cover, and cook on low for 8 hours. Check occasionally to ensure there is enough liquid, adding beef stock if needed. When the meat is very tender, remove it from the slow cooker and transfer the onions and gravy to a saucepan. Boil the gravy, then lower to medium heat and allow it to reduce and thicken.
Butter and Flour Gravy
For a simple gravy, you can use the broth from cooking the moose roast. Melt 2 tablespoons of butter in a saucepan, then stir in 3 tablespoons of all-purpose flour. Cook for 2-3 minutes to remove the flour taste. Slowly whisk in the broth and bring to a simmer for a few minutes to thicken.
Cornstarch Gravy
Another option is to make a gravy using cornstarch and water. Mix cornstarch with cold water or stock until smooth, then add it to the hot liquid from the cooked moose roast. This method can be done in a cast-iron pan for best results.
Reduction Sauce
To make a reduction sauce, whisk together beef or bison stock, port wine, highbush cranberry jelly, and butter in a small pot. Boil the mixture until it thickens and reduces to about half a cup. Keep a close eye on the pot as it can reduce quickly. Remove from the heat and beat in cold butter one tablespoon at a time. Reheat the sauce at a low temperature to prevent the butter from separating.
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Cooking vegetables
Moose meat is lean, so it's important to add fat to the cooking process. One option is to cook the roast in a plastic oven bag to seal in the moisture. You can add buttermilk to the bag, along with onions, bay leaves, and peppercorns, and leave the meat to marinate in the fridge for several days before slow roasting.
If you're cooking your roast in a slow cooker, you can add root vegetables to the pot. Try using carrots and potatoes, cut into roughly equal-sized chunks. You can also add other root vegetables like rutabaga (yellow turnips) and parsnips. Season the vegetables with salt and black pepper.
Alternatively, you can serve your roast with a side of steamed green beans, buttery green peas, or roasted broccoli. If you're grilling your roast, you can lay strips of vegetables like carrot and celery on top of the meat before rolling and grilling.
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Slicing and serving the roast
When your roast is done, remove it from the slow cooker. If you want to make a gravy, now is the time to do it. Pour the onions and juices into a large saucepan and heat to boiling. Lower to medium and allow the gravy to reduce and thicken.
Let the roast rest under a tinfoil tent for at least 15 minutes before slicing. Slice thinly, against the grain, and spoon some of the onions and sauce over the sliced meat. Put a small pitcher of sauce on the table, along with a morel mushroom cream sauce, if you have it.
If you're making a salad, steamed green beans, buttery green peas, or roasted broccoli to go with your roast, now is the time to finish preparing them. You could also serve the roast with a side of mashed potatoes, carrots, and homemade dinner rolls.
If you prefer your meat medium-rare, you might want to slice and grill the roast after removing it from the slow cooker. You could also cut the meat into thin strips and fry them in some batter or soak them in teriyaki sauce before grilling.
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Frequently asked questions
There are several ways to cook a moose pot roast. You can use a slow cooker, a sous vide machine, or an oven.
First, heat oil in a large skillet over medium-high heat and brown the roast on all sides. Then, transfer the roast to the slow cooker. Add onion soup mix, apple juice, or French onion gravy, and cook on medium heat for 6 to 8 hours.
Set the sous vide machine to low heat and cook the roast for 24 hours.
First, rub the roast with a combination of ground espresso, herbs, spices, salt, and brown sugar. Then, sear the roast in butter and oil in a cast-iron frying pan. Finally, place the roast in the oven and bake at 350°F for 35 to 40 minutes.
Moose pot roast goes well with root vegetables such as potatoes, carrots, and parsnips. It can also be served with a side salad, steamed green beans, buttery green peas, or roasted broccoli.
