U.S. CitiesCity-Data Forum Index
Covid-19 Information Page
Go Back   City-Data Forum > General Forums > Food and Drink > Recipes
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
View detailed profile (Advanced) or search
site with Google Custom Search

Search Forums  (Advanced)
Old 07-04-2011, 10:06 AM
1,135 posts, read 1,940,957 times
Reputation: 1572


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.
Rate this post positively Quick reply to this message

Old 07-04-2011, 10:13 AM
Location: Los Angeles>Little Rock>Houston>Little Rock
6,488 posts, read 7,472,788 times
Reputation: 17407
Pot roast? Cut it up into chunks and make stew?
Rate this post positively Quick reply to this message
Old 07-05-2011, 02:06 AM
Location: where you sip the tea of the breasts of the spinsters of Utica
8,299 posts, read 12,770,703 times
Reputation: 8063
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.
Rate this post positively Quick reply to this message
Old 07-07-2011, 05:38 PM
133 posts, read 245,301 times
Reputation: 298
Default Re: Moose roast?????

This recipe works well with any really lean red meat

SauerMoosen (Sauerbraten)

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
½ teaspoon red pepper flakes
1 teaspoon dill weed
½ teaspoon allspice berries
4 whole cloves
½ 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.


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.


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.
Rate this post positively Quick reply to this message
Old 07-08-2011, 12:51 PM
2,406 posts, read 5,659,479 times
Reputation: 6031
Great ideas...I hope OP checks them out.
Rate this post positively Quick reply to this message
Old 07-10-2011, 12:38 AM
Location: Canada
6,062 posts, read 7,068,017 times
Reputation: 8685
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
Rate this post positively Quick reply to this message
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.

Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.

Please update this thread with any new information or opinions. This open thread is still read by thousands of people, so we encourage all additional points of view.

Quick Reply
Over $104,000 in prizes was already given out to active posters on our forum and additional giveaways are planned!

Go Back   City-Data Forum > General Forums > Food and Drink > Recipes
Similar Threads
Follow City-Data.com founder on our Forum or

All times are GMT -6.

© 2005-2020, Advameg, Inc. · Please obey Forum Rules · Terms of Use and Privacy Policy · Bug Bounty

City-Data.com - Contact Us - Archive 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37 - Top