Slow-cooked Moose Roast

Slow-cooked_Moose_Roast.jpg

Every time I eat game meat I wonder why I don’t do it more often…it’s so delicious, and it doesn’t get more pastured than that.
I guess the answer is habits.

Today though, we thought it was about time for some wilderness on our plates again so we threw a nice piece of moose roast in the slow-cooker, and it turned into a great meal!
(Maybe should give “GameDay” a new meaning and make it a Sunday tradition…?)

Anyway, here’s what I did:

Ingredients:
(Serves 6)

• 1 Moose Roast, 2.2-3.3 lb (1-1.5 kg).

• 10 Juniper Berries.
• 5 Allspice Berries.
• 15 Pink Peppercorns.
• 1/2 tbsp dried Thyme.
• 1/2 tbsp dried Rosemary.
• 1 tsp Salt.

• 1-2 tbsp Dijon Mustard.

• 6 Carrots, pealed and cut in rough chunks.
• 4 Parsnips, pealed and cut in rough chunks.
• 2 Onions, pealed and cut in rough chunks.

• 1 Cup (2.5 dl) Beef or Game stock.
• 4 Bay Leaves.

• Ghee or Clarified butter, (for searing).

How To:

In a hot frying pan, quickly give the vegetables a bit of color then transfer them to your slow-cooker.

Pat the roast dry with paper towels, then coat it with the mustard.

Crush and mix the spices (except for the bay leaves) in a mortar, then cover the roast in it.

Quickly sear the roast in the frying pan, then place it on top of the vegetables in the slow-cooker.

Add the bay leaves and stock, then run it on low until the core temperature is about 150F (65C).

Let it rest a bit before slicing it thinly.

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3 thoughts on “Slow-cooked Moose Roast

  1. Pingback: Slow-cooked Moose Roast | Paleo Digest

    • Hi Amy!

      Linda bought it from a colleague of hers, whose husband is a hunter.
      (Moose, deer and wild boar is quite common around here…of the three it’s just wild boar that I haven’t seen in my garden yet (thank god!)…)
      So we buy first hand whenever we get the chance to, and when not we have a great butcher not too far from here who’s specializing in game meat from hunters in the nearby.)

      Hope all is good! :)
      //Peter

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