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Old 07-04-2011, 10:06 AM
 
1,135 posts, read 1,835,012 times
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I was just bestowed with 3 moose roast. Probably akin to deer as in no fat. What the heck do I do with this? I've always made moose chili with 1/2 chuck per moose and plenty of olive oil and onions/garlic. But a roast??? times 3? don't want to waste a # of a bullwinkle just dumbfounded.
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Old 07-04-2011, 10:13 AM
 
Location: Los Angeles>Little Rock>Houston>Little Rock
6,488 posts, read 6,919,839 times
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Pot roast? Cut it up into chunks and make stew?
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Old 07-05-2011, 02:06 AM
 
Location: where you sip the tea of the breasts of the spinsters of Utica
8,302 posts, read 12,182,159 times
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In addition to pot roast or stews (stews probably best, several hours), you can ..... roast them. The secret to ultralowfat meats are either to cook at a very low heat for a long time, or to slice up thinly and stir fry quickly at a very high heat.

You might also consider aging for a week or three - hang them up in the refrigerator in the coldest spot, the closer to freezing the better, for up to 3 weeks (or less if you don't dare to do it that long). It can get a whitish "moldy" look that is natural and harmless, just trim it a little before cooking. The flavor and tenderness are boosted greatly by doing this. (primo steakhouses will charge you over $50 for a dry-aged prime rib).

So one roast could be rubbed with salt and pepper, then roasted at about 185F (yes, that low, it could be done as low as 155F). That would be for about 8-12 hours. This would be sliced and eaten just like roast beef, first hot then later cold in sandwiches.

You might look for a good sauerbraten pot roast recipe to do another big one, and you could cut up chunks to freeze for stews. You could also make up packets of thin slices to make quick stir fries with veggies, just defrost in the microwave and fry in very hot oil.
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Old 07-07-2011, 05:38 PM
 
133 posts, read 231,191 times
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Default Re: Moose roast?????

This recipe works well with any really lean red meat

SauerMoosen (Sauerbraten)
MARINADE INGREDIENTS:

1 cup dry red wine
1 cup red wine vinegar
2 cups water
1 medium onion, thinly sliced
1 Tablespoon black peppercorns, coarsely crushed
1 Tablespoon juniper berries, coarsely crushed
3 bay leaves
1 teaspoon salt
˝ teaspoon red pepper flakes
1 teaspoon dill weed
˝ teaspoon allspice berries
4 whole cloves
˝ teaspoon dried ginger
1 cinnamon stick (~2” long)
1 teaspoon fennel seeds
1 teaspoon mustard seeds

Add all ingredients to a sauce pan. Bring to boil, reduce to simmer. Let simmer for 5 minutes. Turn off heat and allow to cool to room temperature.

ROAST INGREDIENTS

1 Moose roast (3 – 4 lbs)
Place marinade and roast in large zip lock bag. Allow to marinade for at least 3 days in the refrigerator.

FINAL STEPS

2 tablespoons vegetable oil
2 cups diced carrots
2 cups diced onions
1 cup diced celery

1 cup reserved marinade, strained
1 cup water
2 tablespoons butter
3 tablespoons flour
1 tablespoon brown sugar

Heat oven to 350 degrees

Remove roast from marinade and pat dry with paper towels. Pour marinade through strainer to collect 1 cup.
Heat a couple of tablespoons of oil in a dutch over. Brown roast on all sides.
Remove from heat and set aside

Add carrots, onions and celery to pan. Sauté until onions are translucent. Add butter and flour. Stir until smooth. Add strained marinade, water, sugar and browned roast.
Place lid on pan, put in oven and roast for 2 hour.

Serve with potatoes or spaetzle. Sweet and sour cabbage makes a good side dish.
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Old 07-08-2011, 12:51 PM
 
Location: ROTTWEILER & LAB LAND (HEAVEN)
2,406 posts, read 5,349,529 times
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Great ideas...I hope OP checks them out.
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Old 07-10-2011, 12:38 AM
 
Location: Canada
5,677 posts, read 6,508,037 times
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I don't make roast moose much differently than a beef roast and it has always been good. Season the moose as you would beef - I like to use Montreal Steak spice - preheat oven to 425F and brown for about 20 minutes, then turn down to 300F and cook until your preferred level of doneness. You can drape the meat with some bacon to add fat.

Moose roast is delicious. Here's a link with moose recipes: Moose Roast – A favourite for our Sunday night Family Dinner
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