Some Tasty Roast Beast

Posted by admin On July - 5 - 2011

So we recently put up an article on Northeast Hunting about the moose lottery winners in New Hampshire and Maine.

That got us thinking: Man, moose is sure good to eat.

So, we decided to do some digging and found a recipe that will go well in the wild game cook book of any moose hunter out there (or those lucky enough out there to be the recipient of some moose meat from your friends and family who go out after the magnificent animals).

And while you can really use any venison in this recipe (and it still tastes darn good, too!), we tend to believe that moose meat is just, well, it’s the best.

So, with no further adieu, here’s a recipe for Moose Roast.

Ingredients you’ll need:

  • Two or three pounds of moose, in the form of a roast
  • Four slices of thick-cut bacon, cut into 2-inch strips
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper (fresh ground, if possible)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1 teaspoon dry mustard
  • 4 tablespoons brown sugar (light or dark)
  • 2 1/2 cups water
  • 1/2 cup white wine vinegar
  • 1/4 cup chopped onions
  • 3 tablespoons flour
  • 1 cup cranberry juice
  • 1 cup milk

Take out a nice, flexible (and sharp) filet knife and go to work on that roast. Cut the fat from it and discard. Now, grab a clean cloth and wipe the roast down (it’s always best to clean off any meat and pat it dry when you’re done).

Take your knife and cut small slits about every two inches along the roast and poke the bacon into those holes.

Place roast in glass bowl and set aside.

Mix salt, pepper, cinnamon, cloves, mustard, brown sugar, water and vinegar and pour over roast. Cover with foil or saran wrap and place in the refrigerator for 48 hours. If your bowl is too large and the marinade doesn’t cover the meat, simply turn the roast every eight hours or so.

After 48 hours, preheat oven to 350 degrees and remove roast from marinade and place in roasting pan with lid. Place in oven and cook for 75 minutes. Remove and add chopped onion and cranberry juice. Cover and cook for about 45 more minutes.

Remove roast from pan and place pan over stove top. Heat drippings at medium heat until simmering and then add flour and stir. While stirring, add milk until gravy is formed at desired thickness.

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